This cake is eggless, but also can have substitute with milk to make Vegan Friendly Cake! Taste awsome!!!

Ingredients

All Purpose flour – 2 Cups

Salt – 1 teaspoon

Baking Powder – 1 teaspoon

Unsweetened Cocoa Powder – ¾ cups

Granulated Sugar – 2 cups

Vegetable Oil – 1 cup (I only use Canola Oil)

Hot Coffee – 1 cup (I mixed 1.25 teaspoons of instant coffee powder w/ 1 cup of hot water)

Milk – 1 cup (I used 2% milk)

Silken Tofu, pureed – ½ cup (I used Nasoya Brand Silken Tofu)

Vanilla Extract – 1 teaspoon

*For Vegan Option use soy milk instead of regular milk and egg substitutes

Directions
1. Preheat oven to 325 F (160C)
2. Grease and flour two 9-inch cake pans
3. Sift together flour, salt, baking powder, baking soda, cocoa and sugar into large mixing bowl.
4. Make a well, and add the canola oil. Then add in the hot coffee
5. Add Milk
6. Add pureed tofu (Remove the silken tofu from packet using spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla
8. Beat at medium speed for 2-3 minutes. (If using egg substitute beating mixture with mixer will cause to be thin, however if beating by hand will end up with lumps. It’s your call on which style of mixing you choose to use.)
9. Pour batter evenly into both 9-inch cake pans
10. Bake for 25-30 minutes, or until wooden tooth pick comes out clean of center
11. Let cakes cool before removing them from pans, roughly 1 hour