Chocolate Pound Cake with Tofu

By DK on Apr 30, 2011
Eggless Chocolate Pound Cake Recipe
Phew! At last! I have to say I am relieved cos after ages of wanting to use Tofu in my cakes, I finally have done it. Its taken me some serious burst of 'free spiritedness to make this happen. To throw more light to what I am talking about , hop over to Mad's space who came up with this totally mad and absolutely rad idea! This months theme was to make an Eggless version of the more popular Chocolate pound cake with each of the FSB members opting for different substitutes. I chose Tofu
Eggless Chocolate Pound Cake Recipe
My advent towards something new has always been a painful path - more for the onlookers than me. I do research, mull over grocery aisles of handful of shops to find the ingredients I can choose. The end result is mostly in the extreme - a total bomb or a super duper high flyer! My husband is like - "why can't you just throw few things and make it now already", types! Err...except one small hitch in that plan Mister - that would make me a sane wife ;)!! Don't think you are THAT lucky ;).
Eggless Chocolate Pound Cake Recipe
The idea of tofu and chocolate actually tasting good together seemed believable when I made the Tofu Chocolate Pudding! There was a danger of tofu making the cake dense - that's a common complaint. But again it always comes to choosing the right substitutes for a recipe. So using a tofu substitute for say Angel Cake is not really going to work cos it will not make it as light or airy as that of the angel cake. But I know that tofu would work well for something little more dense normally in its texture like Brownies, Pound cakes and cookies. So, started my experiment.
Eggless Chocolate Pound Cake Recipe
My Notes and Observation(s)
Though I do measure, it has always been in cups. But nothing beats the scale hence used for this recipe.
1. Pureeing the tofu well until completely smooth is very important. A lump will kill the texture of the end product. Also measure the pureed tofu and NOT regular tofu and then puree it.
2. Its recommended that you puree the Tofu along with other liquids you use for a recipe. I Pureed the "already pureed" tofu along with vanilla extract and 1/4 cup of milk and let it sit in the fridge for an hour or so for the flavors to blend. Agreed a bland tofu will not affect the taste, but I just thought to add some flavor to tofu before I add it to the recipe. I am not sure if it really helped to "enhance' the final product.
3. Though Tofu works for pound cakes, I wanted it see if I can create a light texture too by incorporating some air into tofu. I beat the tofu (just like you would do with eggs) to incorporate some air into it. Again, I dunno if it helped the texture Vs. without doing it. But I was happy with the texture of the end result. I did not find this pound cake to be really dense as expected from an eggless version.
Eggless Chocolate Pound Cake Recipe
4. Most Important: Has it happened to you that you commit a mistake when somewhere in your heart you know you are making one? One of the things I have learnt in baking is never to over beat a batter. For this recipe, since I was trying to avoid the dense effect, I knew that I shouldn't be beating the batter though it insisted on the original recipe with eggs. But "time" being v precious to me nowadays and my babysitter (read as "husband") getting impatient, I wanted to speed up the process and did beat the batter more than I would like. I think that was instrumental in the final pound cake to be little on the "dry" side. Agreed, we camouflaged it with some vanilla icecream to make it super moist and absolutely delicious but that little dryness could have been avoided. But - It was not that dry to call this failure. It was still good without the ice cream.
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 4 people
Yield: Makes one - 8"X8" Square cake. I made use of 9.75X3.38 inch bundt cake pan
  • 250 gms all purpose flour (or Maida)
  • 250 gms sugar
  • 250 gms butter
  • 50 gms cocoa powder
  • 1 cup pureed Mori Nu silken Tofu (firm) or any other silken Tofu (instead of 4 eggs)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • Milk – as required, to adjust batter to dropping consistency - max ½ cup
If you want to Bake using Microwave pls refer to these articles For making Substitutions please refer my handy chart
Pre-heat the oven to 180 deg C (350 deg F). Line the base of a square pan (8″x8″) with butter paper, or grease the base with butter and dust with flour till well coated and set aside.  I used a BUNDT CAKE pan (nonstick 9.75 X 3.38 inches). Beat the eggs until fluffy pureed and flavored tofu until you see air bubbles in them and set aside. This step is OPTIONAL
Eggless Chocolate Pound Cake Recipe
Meanwhile, sift together the flour, cocoa powder, baking powder, baking soda and salt.
Eggless Chocolate Pound Cake Recipe
Do this thrice and set aside.
Eggless Chocolate Pound Cake Recipe
Cream the butter and sugar. Add the vanilla essence and beat well.
Eggless Chocolate Pound Cake Recipe
Add the tofu beaten eggs to the butter-sugar mixture
Eggless Chocolate Pound Cake Recipe
and beat well till it has been incorporated. Seeing a curdles kind of texture, I thought I messed up the batter but nothing like that happened. So dont worry about that look :)
Eggless Chocolate Pound Cake Recipe
Now, add the sifted flour mixture to the butter-sugar-egg mixture little by little
Eggless Chocolate Pound Cake Recipe
and beat well till  blended smoothly. (Please read my Notes above before beating the batter)
Eggless Chocolate Pound Cake Recipe
Add adequate milk to achieve a batter of dropping consistency.
Eggless Chocolate Pound Cake Recipe
Pour batter into the readied pan,
Eggless Chocolate Pound Cake Recipe
smoothen the top
Eggless Chocolate Pound Cake Recipe
and bake  for 45-50 minutes or till done. ( My oven took only about 32 minutes)
Eggless Chocolate Pound Cake Recipe
I toppled it out after it had cooled and here is the final cake cooling in the counter.
Eggless Chocolate Pound Cake Recipe
The cake was chocolatey, rich but a tad bit dry. As I said, the dryness, I think was cos of the beating of the batter after adding the flour. Just gently mix the flour with the wet ingredients and I assume that the cake would be more moist. But overall, for me, this experiment was a success!  Don't forget the ice cream! Eggless Chocolate Pound Cake Recipe
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33 Responses to “Chocolate Pound Cake with Tofu”
  1. p h j

    Am about to try this recipe but would like to know if it can be frozen for later use. :roll:

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