Moist Eggless Chocolate Fudge Cake Recipe
This moist eggless chocolate fudge cake has a firm texture with a soft crumb that melts in the mouth. Simple and easy to make and so versatile with so many flavor variations. Try it with rich buttercream frosting, light whipped cream or fill it with an indulgent chocolate mousse filling like I have.
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I don’t make many eggless recipes but a few that I have; are my true and tested recipes. Obviously, because I have to make sure I have a few good recipes for my customers when I need to. As promised I shared the previous BEST eggless Vanilla Cake recipe and so happy that some of you have already tried it. It’s always motivating to know that your recipes are being tried and enjoyed. So if you do try any of my recipes or tutorials please feel free to tag me or share with me on any social media.
Does anything compares to a rich chocolate cake that melts in the mouth? Right? But when it’s eggless obtaining that is kinda not so easy.
Guess what?
I think I have just that right recipe for you in this one. The Brown sugar lends it that fudge a soft texture and dark cocoa used here just makes the chocolate cake even better.
You see the dark brown color on the outside, that’s because I dusted my pan with dark cocoa powder instead of flour. Yup… it’s chocolate all thru and thru. Yum! BUT you can use flour if you don’t like the dark brown on the outside.
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Look at the interior? So light and airy? No, it’s not dense it’s really soft, moist and light! Which is how I usually like my chocolate cakes.
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Filling Frosting and more.
This is a very versatile cake and is great in almost any combination. Here are a few ideas for you.
- Try filling with my BEST Chocolate Mousse Cake Filling or strawberry mousse
- Try any of my frosting recipes like my velvet American buttercream, whipped cream
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Let’s talk ingredients and Substitutes (Save/Pin)
- 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. Having said that if you can’t find brown sugar – use white sugar its 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.
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Recipe – Moist Eggless Chocolate Fudge Cake (Save/Pin)
Tools
Often I make my eggless vanilla cake recipe. I alternate layers of vanilla and chocolate cake with different fillings to create one exotic delicious cake. Sometimes I use Eggless Vanilla Pastry cream or sometimes it’s my eggless chocolate mousse filling.
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Ingredients
- Brown sugar – 200 grams (1 cup)
- Oil – 120 ml (1/2 cup)
- All-purpose flour – 220 grams
- Cocoa powder – 60 grams (1/2 cup)
- Yogurt- 240 ml (1 cup)
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt – 1/2 tsp
- Vanilla – 2 tsp
- Hot water – 250 ml (1 cup)
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Method
- Preheat oven at 170 C / 340 F
- Grease and line one 8 inch round baking pan
- Sift dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt well.
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- Combine wet ingredients – the brown sugar, oil and yogurt and vanilla in a bowl.
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- Stir until sugar is almost dissolved
- Combine wet to dry ingredients – mix well.
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- Lastly, add the hot water
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- Pour into greased baking pans
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- Bake on the center rack for 30 to 35 mins until the skewer inserted in the center comes out clean.
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- Cool on a baking rack until completely cold before decorating or frosting.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
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Moist Eggless Chocolate Fudge Cake Recipe
Print Pin RateDescription
Ingredients
- 200 grams Brown sugar
- 120 ml Oil
- 220 grams All-purpose flour
- 60 grams Cocoa powder
- 240 ml Yogurt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Vanilla
- 250 ml Hot water
Conversions - Switch between Metric & US for other measurement options
Instructions
- Preheat oven to 170 C / 340 F
- Grease and line one 8 inch round baking pan
- Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt well.
- Combine wet ingredients - the brown sugar, oil and buttermilk and vanilla in a bowl.
- Stir until sugar is almost dissolved
- Combine wet to dry ingredients - mix well.
- Lastly, add the hot water
- Pour into greased baking pans
- Bake on the center rack for 30 to 35 mins until the skewer inserted in the center comes out clean.
- Cool on a baking rack until completely cold before decorating or frosting.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Do you bake only Eggless Recipes?
You may like to check out some of my eggless recipe collections on this blog – eggless recipes from simple eggless chocolate chip cookies to the best eggless chocolate mousse or eggless vanilla pastry cream.
Alternatively, you may also like to see my Recipe Index to see a full list of all recipes on this blog
A Collection of Eggless Recipes by Veena Azmanov on veenaazmanov.com
Subha
Hi Veena,
It looks lovely and I am planning on trying it this week. I;d like to add coffee to this receipt for a friend who loves coffee flavor. If I have to add coffee, how much of brewed coffee can I add to this and would I have to reduce any other ingredient to compensate for adding coffee? Would love to get your thoughts.
Veena Azmanov
Hey Subha, There is hot water in the ingredients. You can either add coffee powder to the hot water or you can replace the hot water with the brewed coffee. So if you used 1/2 cup brewed coffee – just reduce 1/2 cup hot water in the recipe. I hope that helps. Thanks. Let me know how it was.
Subha
Hi Veena,
The cake tastes great but sank in after I removed it out of the oven 🙁 . It rose beautifully inside and skewer came out clean at the end of 35 mins 340F. All measurements accurate. I mixed 2 tbsp of espresso powder to 1/2 cup hot water and mixed with wet ingredients after it cooled and then added 1/2 cup hot water at the end like the recipe says. I placed the batter as soon as oven hit 340F and didnt open the oven door until the timer went off.
What might I Have done wrong?
Veena Azmanov
Ah. Not sure what happened Subha. Was the cake cooked in the middle? Sounds like it was taken out early but not sure since you say the skewer inserted came out clean.
35 minutes sounds about right. The liquid is ok as long as you post the total amount mentioned in the recipe.
Sorry, can’t suggest anything more since I can’t see the cake.
Happyhomebaker
Veena, I randomly came across your recipe on the internet- while I have a lot of go to cake recipes- just wanted to try something new!! I went ahead and made 4 times the quatities you had mentioned in 2 – 8 inch pans!
As soon as I put the pans into my oven- i realized that i hadnt added the oil to the cake😳😞😞 #panickattackmode
How’d i go in the middle of the night to pick up fresh ingredients for a repeat batch?! With a glum face and a heavy heart i patiently waited for the cakes to bake fully!!
Once they were out of the oven- to my surprise!!! they were sooo amazing!! Soft spongy and chocolatey! Infact it looked more like an eggless chiffon sponge 😊
With or without oil- this recipe is a keeper! Thank you sooo much for sharing such a detailed one! Much love!
Veena Azmanov
Thank you so much, dear. I am so happy that despite the oil issue – it all worked out well. Amazing that this cake did well even without oil. Thank you so much for coming back to give me this feedback. Love hearing back from those who try my recipes.
Veer
Hello Veena,
Thanks again for the wonderful cake made this cake just now, its really delicious, but my question is i did this cake for a vegetarian who wants a car cake to be done for his 4 years old, if i double the recipe and place one more cake on top of this, will this cake hold?? I really do not want their party to be a mess, please help
Veena Azmanov
Hey Veer. I have made novelty cakes with this recipe. So technically it should be ok. Don’t know the size of your cake but if necessary use dowel. If its a small cake – just two layers no need for dowels.Thanks
Nasima Singh
Would this recipe go for structure cakes and carved cakes
Veena Azmanov
Hey Nasima. I have used this cake for my classes often. It is easy to carve. I highly recommend you freeze the cake before carving so it’s easier.
Anita
Thanks I used oil n part white sugar came out very nice.Thanks for a great recipe
Veena Azmanov
You are very welcome Anita. So happy to hear you had success with this recipe and enjoyed it. Thanks for coming back to write this feedback. Have a good day.
Anita
If I use butter instead of oil will it be melted butter and how much would the proportion be. Also can I use part brown sugar and part white as I have less brown sugar on hand now n wanted to bake.Thanks
Veena Azmanov
I have not tried substituting butter for the oil in this recipe. You can try using the same quantity. You can use part white sugar – that will work. Let me know how it goes.
Archana Aravind Kamath
Hello Mam, Can we freeze this recipe cake before covering with fondant ?
Veena Azmanov
Yes, Archana. You can freeze the recipe for sure but do not cover a frozen cake with fondant. Let the cake thaw. A chilled cake is over but the frozen cakes have ice crystals which don’t’ do well with fondant. Thanks
Archana Aravind Kamath
Thank you so much for this perfect recipe.. it just came out perfect.. I really want to post a pic ..but there is no option to upload the pic..
Veena Azmanov
Thank you so much, Archana. So happy you had success with this recipe and enjoyed it. You can tag me on Instagram or Facebook @veenaazmanov and I will be able to see it. Alternatively, you can also post it to my facebook page. Just upload it to my page as a visitor post.Thanks
Vidhu
Can I use sugar syrup instead of brown sugar?
Can we use brown sugar or brown sugar powder
Veena Azmanov
No sugar syrup is not the same as brown sugar. It best to use white sugar and if you have molasses – add one tablespoon molasses with the white sugar.
Deep
Hi veena,
Will the measurements change of I am using a 10 inch baking pan?
Thanks
Veena Azmanov
Yes! Deep. If you bake this in a 10 inch cake it will be a flat thin slice. This cake is for a 6 inch pan but you can double and triple it. For a 10 inch ake I’d multiply the ingredients by three
Menaka Prashanth
Hey Veena,
Have two questions,
1. In ingredients you have mentioned baking soda but in instructions you have missed soda.. should we add or not?
2. Is it ok to substitute brown sugar to white?
Thank you so much
Veena Azmanov
Yes, yes, please add both baking powder and baking soda. You can substitute brown sugar for white sugar but it won’t be fudgy in flavor. If you have molasses, then add 1 tbsp molasses with your white sugar that should help..
simran
Love this cake. Made it today and it was perfect ! The kids loved it – Thank you for this recipe.
Veena Azmanov
Thank you Simran. Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much.
Aparna
Wow looks delicious!!! when it comes to egg subsitues ?
Veena Azmanov
Thansk Aparna. I would highly recommend looking for an eggless recipe unless you want to experiment.
Nidhi
Can’t thank you enough Veena! !The cake turned out very well..I only bake eggless but my 8 year old says it’s the best cake I’ve ever made? All thanks to your wonderful recepie!!Thank you!!
Veena Azmanov
Thank you so much Nidhi. You made my day. I love getting positive feedback from those who have tired my recipe. It’s always so motivating. Thanks
Angel
Can I use fondant for this cake
Veena Azmanov
Yes absolutely you can use fondant on this cake.
Radha
Can I make cupcakes with this recipe?
Veena Azmanov
Yes you can Radha
Radha-Krishna
Can this be made as Cupcakes? If so how much to fill in the cupcake cups and how long should they be baked?
Veena Azmanov
Yes these should be ok with cupcakes. pour 3/4 full and bake for 18 to 20 minutes.
Jeff
Concerning the Moist Eggless Chocolate Fudge Cake Recipe
One question…the recipe ingredients list yogurt, but in the fourth step (combing wet ingredients) it say “buttermilk”….is this an error in the recipe?
Veena Azmanov
No it’s yogurt – just typed wrong lol So use to using buttermilk more than yogurt Thanks
Hanna Giang Anh
I still have like 4 lbs to lose and you posted this 🙁
Veena Azmanov
Oh Hanna welcome to my side of the weight scale. We stopped counting lol Enjoy!
Noel Lizotte
Very nice … I’m going to try this recipe, and you know I’m really not a cake girl. But you have a very good point – everybody needs some recipes they can use, when the need arises. This looks wonderful. I’m not against eggs in cake, but my gosh you make this one look amazing, and easy enough for me. LOL
Veena Azmanov
Noel it’s so easy you will love it. I too make the regular cake with eggs but often need to keep these handy when I have orders.
Catherine
I have to try this eggless cake soon…it looks wonderful!
Veena Azmanov
Thank you Catherine. I bet you will love it
Ashwini
Hi Veena, the cake looks so delish. Going to try it today. Does curd work in place of yogurt or should I use Greek yogurt only. Also I was thinking of layering and frosting with ganache. Guessing it will work fine?
Veena Azmanov
Yes, Ashwini. Curd and yogurt are the same… so yes curd will work just as well….. Greek yogurt is thicker with less whey so it adds richness as well. Ganache would be perfect
Ashwini
Thank you so much Veena!!
Joanna Everyday Made Fresh
A couple of years ago my daughter was diagnosed with an egg allergy. I thought my baking days were over. However, I found a recipe similar to this, and it’s stellar. You’d never know the eggs weren’t there. Now she can have eggs again, but I still pull this recipe out time to time when I want to bake and I’m out of eggs.
Veena Azmanov
Sounds good Joanna. Yes it’s really simple and easy but very delicious
Marisa Franca @ All Our Way
The cake looks so moist and delicious. I can’t believe that it’s eggless. I love how you decorated it compliments the cake perfectly. Do you have a trick for splitting the cake layers? I know that there’s a special cutter that does the job but I don’t want to get another thing for the kitchen. Your layers look great!!
Veena Azmanov
Yup! Eggless!! The decoration can be anything you like really. My kids love it warm out of the oven. I use a bread knife to cut my layers. I have a video for basic cake decorating – How to level tote and fill cakes.
Adriana Lopez Martin
Super nice and moist cake, who does not love a godo slice of chocolate cake. I guess nobody can resist. Like the idea of having a recipe that is eggless for those that have allergies
Veena Azmanov
Absolutely Adriana. Who doesn’t love a good slice of good chocolate cake ? This ones yum!
Pam Wattenbarger
This cake sounds delicious. I can never resist a nice chocolatey cake like this one! I could probably polish it all off by myself.
Veena Azmanov
Thanks Pam – this one is super easy to make for sure.
Julia
I love that you used brown sugar in this cake! I usually use brown sugar in white or spiced cakes as I find it adds a slight caramel flavour but I’ve never added it to a chocolate cake. I will now definitely try that
Veena Azmanov
I love brown sugar in my cakes Julia. I think it adds so much more than white sugar..
Happyhomebaker
Veena, I randomly came across your recipe on the internet- while I have a lot of go to cake recipes- just wanted to try something new!! I went ahead and made 4 times the quatities you had mentioned in 2 – 8 inch pans!
As soon as I put the pans into my oven- i realized that i hadnt added the oil to the cake😳😞😞 was totally panick stricken! How’d o go in the moddle of the night to pick up fresh ingredients!!! With a glum face and a heavy heart i patiently waited for tge cakes to bake fully!!
Once they were out of the oven- they were sooo amazing!! Soft spongy and choxolatey! With or without oil- this recipe is a keeper! Thank you sooo much for sharing such a detailed one! Much love!
Veena Azmanov
Thank you so much, dear. I am so happy that despite the oil issue – it all worked out well. Amazing that this cake did well even without oil. Thank you so much for coming back to give me this feedback. Love hearing back from those who try my recipes.