Eggless Chocolate Cake

This moist eggless chocolate fudge cake has a firm texture with a soft tender crumb. Made without condensed milk this is a very versatile cake with so many flavor variations. Try it with your favorite buttercream frosting, light whipped cream, or fill it with a chocolate mousse filling as I have.

Table of Content

• Why make this cake?
• Ingredients and substitutes
• Eggless Chocolate Cake Recipe
• More eggless recipes
• More chocolate cake recipes
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• Join the conversation

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I don't make eggless recipes often but the few times that I have made, use my true and tested recipes such as this chocolate or my eggless vanilla cake. Does anything compare to a rich chocolate cake that melts in the mouth? Right? But when it's eggless obtaining that is not easy. This recipe taste just like regular cake and no one will know the difference.

Why make this cake?

• This cake is moist and soft. It has a firm texture, yet light and airy with a soft crumb
• This is the perfect celebration cake to fill and frost into a layer cake. It can also be used to carve for sculpted or novelty cake. It can also be used as a tiered wedding cake, as well as covered with fondant
• Unlike most eggless cakes this one has no condensed milk, mashed banana, or applesauce for the egg substitute. It uses yogurt as a leavening and binding ingredient.
• Most of the ingredients are simple pantry staples or easy to find so you can make this any time at all.
• Also, you do not need any stand mixer or hand mixer - just a bowl and whisk will do the job.
• There are many ways to use this chocolate cake as a layer cake or sliced in desserts.
  • The options for filling and frosting recipes that can complement this are endless.
  • Today, I am using chocolate mousse cake filling but you can use other fillings like eggless vanilla pastry cream,  strawberry filling, blueberry filling, mango mousse, chocolate mousse as long as you use a frosting dam!! You will find more than 30 buttercream frosting recipes to try. You can see my video tutorial on how to level, fill, and frost a cake.
  • Leftovers make a wonderful triffle with chocolate cake slices and pastry cream and whipped heavy cream.

Ingredients and substitutes

• All-purpose flour - You can use all-purpose flour, plain flour, maida for this cake. Do not use cake flour. I find that cake flour tends to make the texture very crumbly.
• Oil - I find that oil works best to keep the cake moist and the texture just right. I have tried it with butter - it works, but oil gives me the best results in texture.
• Brown sugar - I use brown sugar and it adds that fudge flavor and texture to the cake. And yet, if you can't find brown sugar - use white sugar. It's still an absolutely delicious chocolate cake, just not a chocolate fudge cake.
• Yogurt - This is actually a substitute for eggs in the recipe, so do not substitute with anything else.
• Water - You can substitute water with milk, or buttermilk BUT do ensure that it's hot, not cold.
• Cocoa powder - I am using dutch-processed cocoa powder but you can use any unsweetened cocoa powder. In some brands such as Hersheys the cocoa powder has a lighter color and the cake might be slightly lighter in color.
• Acid - most eggless cakes use apple cider vinegar, white vinegar, or lemon juice but in this one the acid found in yogurt is all you need to help this cake rise.
• Flavoring - when it comes to chocolate I like a good few teaspoons of vanilla extract but if you like a stronger chocolate flavor you can use Belgium chocolate extract. Also, you can add one teaspoon of instant coffee to the hot water. Other flavorings like almond extact, orange extract, or rose extract are personal favorites.

Eggless Chocolate Cake Recipe

• Preheat the oven to 325°F/ 165°C/ Gas Mark 3
• Grease and line one 8-inch round baking pan or 2 x 6-inch round cake pans with parchment paper. You will need to double (2x) this recipe for 2 x 8-inch round cake pans.

• Dry ingredients - Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt.
  Pro tip -in baking sugar is considered a wet not, dry ingredient because it melts when heated.
• Wet ingredients - In a large bowl combine yogurt, oil, vanilla extract, and brown sugar. Stir until the sugar is almost dissolved.
  Pro tip - use a whisk to ensure there are no lumps. If necessary whip the yogurt with a whisk first to remove lumps.

• Next, combine the wet mixture and dry ingredients until smooth with no lumps.
  Pro tip- use a whisk to ensure you have no lumps but do not overmix as we do not want to activate the gluten in the flour.
• Then, add the hot water - use a whisk to combine well.
  Pro tip - this step must be immediately followed by baking so ensure the oven is well preheated at this time.
• Pour the batter into the baking pan or pans and immediately transfer to the preheated oven.

• Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a wire rack and cool completely before decorating.
  Pro tip - the cake must be completely cold before frosting or the frosting will melt on warm cake.

Vanilla buttercream frosting

• In the bowl of a stand mixer on medium speed with the paddle attachment cream together the butter, heavy cream, salt, and vanilla extract. Add the powdered sugar one cup at a time. Once all the powdered sugar is in whip for 2 to minutes on high until light and fluffy similar to a whipped cream consistency.
  Pro tip - the mixture will be soft consistency but as the heavy cream whips it will gain volume.

Assemble

• Prepare simple syrup - cool completely before using.
  Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer horizontally in half. Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, and remaining layers.
• Place the cake in the fridge to chill for 10 to 15 minutes.
  Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.

Chocolate buttercream frosting

• Add the cooled, melted chocolate to the remaining frosting to make a chocolate buttercream frosting.
• Spread the frosting around and on the top of the cake. Place any remaining frosting in a piping bag and with a round tip and pipe borders on the top and around the cake. Top with chocolate shavings or similar decorations
  Pro tip - A straight edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.

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More eggless recipes

• Eggless Vanilla Cake Recipe
• Mom's Eggless Chocolate Cake
• Eggless Strawberry Cupcakes with Pink Buttercream
• BEST Eggless Chocolate Chip Cookies
• Eggless Vanilla Sugar Cookies or Eggless Chocolate Sugar Cookies
• Almond Crinkle Cookies (Eggless)
• Homemade Eggless Eggnog Recipe
• Vanilla Pastry Cream - Eggless
• See all eggless recipes

More chocolate cake recipes

• One Bowl Chocolate Cake
• Simple Moist Chocolate Cake or The Best Chocolate Mud Cake
• Chocolate Ganache Chocolate Cake
• Devil's Food Chocolate Cake or Death By Chocolate Cake
• Flourless Chocolate Cake Recipe orGluten-Free Chocolate Cake
• Raspberry White Chocolate Cake
• See all chocolate cake recipes or all layer cake recipes

Frequently asked questions

Troubleshooting

• My cake became very hard?
  This cake must be baked at the right temperature and time. Overbaking or high heat will dry out the cake and make it hard.
• My cake became too dense?
  This cake uses no eggs, so it has less leavening. Which is why you must bake the cake soon after you add the hot milk. This helps the hot air in the oven get the best out of the baking powder and soda.
• Cake was raw in the center but cooked outside?
  • Sounds like the oven was too hot, so the outside was ready but the inside still needed some time.
  • Always bake at the right baking time. Having said that, every oven works differently. So the baking times are just guidelines.
  • In the case of cakes, a skewer inserted in the center is a great indication. If your cakes often bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.

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