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Eggless Vanilla Pound Cake

4.34 from 30 votes
Total: 50 minutes

Nothing can beat the rich, velvety flavor of a homemade Eggless Vanilla Pound Cake. Eggless Vanilla Pound Cake

It is called a “pound cake” because the original cake recipes used one pound of everything – eggs, butter, flour, sugar and the end result was a sinfully yummy pound cake. Well this recipe, eggless Vanilla pound cake has all the different proportions but is still super moist and a delicious cake!!

When baking a pound cake the first thing that comes to our mind is EGGS because its the key ingredient for a pound cake. Eggs not only adds structure and flavor to a cake but are used for binding, leaving and thickening our cakes. So what can replace this magic ingredients – tofu, curd and milk. Yes, you heard me right – the combo of these three creates such a fluffy and moist cake that you will hardly miss eggs in this cake.

Tofu, a soybean product, acts as a thickening agent, yogurt makes the cake rich and moist and milk balances the density of the cake and adds flavor.

Eggless Vanilla Pound Cake

RECIPE DETAIL – This recipe is pretty straightforward – sift, mix the ingredients, bake and enjoy!! Sift dry ingredients first. Cream butter and sugar until light and fluffy. In a separate bowl mix tofu and yogurt until thick and creamy. You can choose to puree tofu in a blender and later combine it with beaten curd. Add dry ingredients, mix it well and bake @ 350 degree F for 30-40 minutes or until the toothpick comes out clean. 

Instead of icing or frosting my cake, I like to dust my cake with powdered sugar once it has cooled down. Enjoy a perfect tea time cake!!

Recipe adapted from here. Also try other eggless cakes – Eggless Butterscotch cupcakesEggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakesEggless Box mix cakeEggless Pineapple pastry , Eggless Cake recipeEggless Vanilla cupcakesEggless crumble cookie cake.

Looking for eggless cookies – Oatmeal- raisin cookies, Cherry topped cookies, Tutti frutti cookies,Nan Khatai, Coconut cookies.

Eggless Vanilla Pound Cake

Eggless Vanilla Pound Cake

4.34 from 30 votes
A simple, super moist and fluffy pound cake recipe that is packed with vanilla flavor and above all it's EGGLESS!!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 1 BUNDT CAKE




  • 1/2 cup Soften Unsalted Butter/oil
  • 1.5 cup Superfine Sugar
  • 1/2 cup Milk
  • 1/2 cup Silken Tofu
  • 1/2 cup Plain Yogurt
  • 2 teaspoon Vanilla extract


  • Assemble: all the ingredients.
  • Tofu and thick curd.
  • Soften butter
  • Cream butter and sugar until it's light and fluffy.
  • Blend tofu and curd separately in a bowl.
  • Meanwhile sift dry ingredients together.
  • Set them aside.
  • To the cream and butter mixture add vanilla essence.. Preheat oven @350 degree F.
  • Add milk, tofu and yogurt mixture.
  • Now combine the dry ingredients and ..
  • Blend well.
  • Scrape the walls and mix the batter.
  • Grease a baking pan.
  • Pour cake batter into the prepared cake pan, tap it on the counter couple of times to release all the trapped air.
  • Bake for 30- 40 minutes or until a toothpick comes out clean.
  • Remove the pan from oven and allow it to cook completely.
  • After about 15-20 minutes, remove cake from the pan..
  • Dust it with powdered sugar and..
  • Enjoy a bite!!
  • A perfect tea- time soft and fluffy eggless pound cake recipe!!
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Shafiqul says:

    I like your repies. Thanks

  2. Aysha says:

    What can i replace tofu with?

  3. Mrs.Nilufar Daruwalla says:

    Hi Ruchi,

    I have some queries regarding your above recipe, eggless pound cake

    1. Can I substitute tofu with paneer??
    2. Your recipe says “1/2 – 1 teaspoon Baking soda”. You mean 1&1/2 tsp
    baking soda or between 1/2 to 1 tsp.

    Kindly clarify.

    Thanks for the lovely recipe. Will surely try it. I always look forward to your blog. Kindly also post soft and moist chocolate cake recipe to be baked in an electric oven and not microwave. Thanks once again.
    The eggless pound cake looks very yummy and delicious.

    • RK says:

      Thanks for kind words Mrs. Nilufar. Will look into your request.
      1. Unfortunately Tofu cannot be substituted with paneer. You can replace tofu with applesauce but the results will not be the same.
      2. Use 1 teaspoon baking soda for this recipe. 1/2 – 1 teaspoon meant use either 1/2 teaspoon or 1 teaspoon.

      Feel free to email me if you have any more question.

  4. Asma says:

    hi wht I can use instead of silken tofu?

  5. Jaya says:

    Hey rich I can we be friends? Because I want you to teach me recipes.. ๐Ÿ˜Š๐Ÿ˜Š

  6. Niki says:

    Hi Ruchi,
    Can you please tell me what brand is your bundt pan? Mine is just awful and looking to buy a new one.

  7. Teagan says:

    It came out amazing, very fluffy and tasty. I have no complaints

  8. Saraswathy Rajahram says:

    Great Site!

  9. Charu Verma says:

    Can this recipe be prepared in microwave?

  10. Sheena says:

    Can I use 1 cup of curd in replacement of the tofu

    • Ruchi says:

      Sheena, replacing tofu with curd may call for some liquid adjustments in the recipe. Depending on how thick or liquid the curd is, quantity of milk will be adjusted. Haven’t tried it without tofu so can’t comment on the texture of the cake.

  11. Urvashi says:

    Hi ruchi…thanx for such a delicious recipe…eggless cakes i look for as i am pure vegetarian…i didn’t use tofu so i used 1 cup ofcurd full instead…turned out grt just felt that could have used 2 tsp of oil extra in it…….i want to learn how to glaze it asmy glaze disappeared immediately i poured…

    • Ruchi says:

      Thanks for sharing your wonderful feedback and tips with me Urvashi. Will be really helpful for my readers. ๐Ÿ™‚
      At present I don’t have a recipe for mirror glaze but search it online and you will find a perfect one.

  12. charlotte says:

    This was just excellent! I used it for a little girl’s birthday cake. It tasted great and held up beautifully with the fondant and cake decor. Thank you!!

  13. Desirae says:

    Could I use coconut milk and plain coconut milk yogurt in this? Not only is my daughter allergic to eggs, but she is allergic to milk as well.

  14. Sue says:

    What can be substitute for thick curd?

    Thanks, love your recipes

  15. Kashish says:

    Hey Ruchi, can we substitute the tofu with mawa?

  16. Denise says:

    Hi thanks for the recipe! My granddaughter is allergic to eggs so Iโ€™m always looking for good cake recipes. Iโ€™m going to try and bake this into 3 round layers for her birthday cake. I have the smaller 6 (or maybe 7?) inch rounds. Do you have any advice as far as time and temp for this configuration? I think Iโ€™ll just double the recipe for starters. Thanks again!

  17. Erika says:

    Can i substitute yogurt for sour cream?

  18. Claudia says:

    Just made it last night and it was sooo good !! Thank u for the recipe. I’m definitely gonna try ur other recipes 2

  19. Tejal Patel says:

    5 stars
    Made this cake tonight. Added some chai masala in it. It came out tasty!! Can I add carrots to make a carrot cake?

    • Ruchi says:

      Thank you, Tejal, for the feedback.
      So glad you liked the recipe.
      I haven’t tried this recipe with carrots, so I can’t comment on the result.

  20. Sonny says:

    Thank you for this recipe. It came out really good!
    I might add a teaspoon of isabgol or flaxseeds just to tighten it up, but it’s not an issue.

    As with EVERY cake I have tried so far, the wet mix split, but I continued anyway and the result was fab.

    The only change I did was use coconut milk instead of regular milk.