I know I have blogged a little about chocolate cake in the past. Well, I just made another cake, and I thought I should share my current recipe with you. Since I don’t eat anything with eggs, I have given up a lot of cakes, pastries, donuts, etc. And there are a lot of eggless options if you go to the right places, such as Whole Foods. They even have great eggless cookies. But I don’t mind baking my own, and my chocolate cake tastes great.
I learned from noshing expert Stephanie Quilao that some soft tofu gives some body to an eggless cake, so that is my latest discovery. (extra firm is pictured, but I use about 1/2 package of the regular, soft mushy tofu.) Basically I follow the recipe on the box from the store. I add a little single serving of applesauce, and I love to add a few dark chocolates pieces or even some regular chocolate chips. It gives it little extra moist chocolate spots. The EnergG egg replacer gives helps it hold together. With the tofu and applesauce it takes a little less water, maybe 3/4c instead of a whole cup.
Maybe I’ll make it all from scratch someday, but for now this is quick and easy.My mouth is watering by just writing about this….time for another piece. I’m a chocoholic.