Egg-free Chocolate Cake

IMG_1993I 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.

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