I love baked goods. That has easily been the hardest thing for me since my egg-intolerance surfaced this last summer. Cakes, cookies, sweet breads, and so many more delicious treats are laced with eggs.
Ira’s birthday presented a new challenge: an egg-free birthday cake so we could all enjoy it. Finding a recipe was easy, but when I read the ingredients and my eyes saw “silken tofu” on the list, I almost passed by this recipe in search of another. However, something made me bite the bullet and just try it. So I did. This cake is AMAZING. Moist. Did I say amazing?
I even made a few modifications to the recipe to make it a little healthier. (Because chocolate cake is already so healthy.)
Egg-free Chocolate Cake
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (or an additional 1/2 cup vegetable oil)
1 cup hot water
1 cup milk
1/2 cup silken tofu, pureed in a blender
1 teaspoon vanilla extract
Put all ingredients into a bowl and mix until well combined, but do not over mix. Pour into a greased 9×13-inch pan and bake at 325 for 25-30 minutes, or until the middle is set when you tap on it. Alternatively, pour into cupcake papers and bake at 325 for 13-15 minutes, or until the middle of each cupcake is set when you tap on it. Frost with frosting recipe below:
Amazing Chocolate Frosting
1/4 cup butter, melted
1/3 cup unsweetened cocoa powder
1 1/2 cups powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla
Mix together, adding milk or powdered sugar to desired consistency.