Eggless Chocolate Fudge Cake
This moist eggless chocolate fudge cake has a firm texture with a soft crumb that melts in the mouth. Simple and easy eggless chocolate cake without condensed milk. And it's very versatile with so many flavor variations. Try it with rich buttercream frosting, light whipped cream or fill it with a chocolate mousse filling as I have.
I don't make many eggless recipes but the few that I have are my true and tested recipes. Obviously, I have to make sure I have a few good eggless cake recipes for my customers that request it. As promised, I shared the previous BEST Eggless Vanilla Cake recipe, and I'm 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 compare to a rich chocolate cake that melts in the mouth? Right? But when it's eggless obtaining that is not easy.
About this eggless chocolate fudge cake
I think I have just that right recipe for you in this one. The brown sugar lends it that fudge and soft texture, while the dark cocoa used here just makes the chocolate cake even better
You can 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! And yet, you can use flour if you don't like the dark brown on the outside.
Look at the interior? So light and airy. And no, it's not dense it's really soft, moist and light. Which is how I usually like my chocolate cakes.
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. 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.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer like a K-Mix or Kitchen Aid. Having said that, you don't have to buy an expensive stand mixer, a simple hand mixer works great too.
- I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- The same goes for my measuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- I think one set of baking pans is a must for any home baker. For my coffee cakes, I like to use my 8 x 8 square baking pan or 9 x 3 inch round baking pan or 9 x 13 sheet cake pan.
- Once baked, always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
- 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 the cake bakes too quickly 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.
How to Make a Moist Eggless Chocolate Fudge Cake (Save/Pin)
- Preheat oven at 170 C / 340 F.
- Grease and line one 8 inch round baking pan.
- Sift dry ingredients - In a bowl combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients - In a bowl, combine yogurt, oil, vanilla and brown sugar. (yes, brown sugar is a wet ingredient). Stir until the sugar is almost dissolved.
- Combine wet to dry ingredients - The mixture will be stiff at first.
- Then, add the hot water - use a whisk to combine it well. I added the water in two batches as you can see below.
Bake
- 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.
Filling, Frosting and More
This is a very versatile cake and is great with almost any combination. Here are a few ideas for you.
- Fill it with this BEST Chocolate Mousse Cake Filling, as I have, or try my other cake filling recipes.
- Here are more than 30 buttercream frosting recipes you must save for your baking adventures.
Often I make my eggless vanilla cake recipe. I alternate layers of vanilla and chocolate cake with different fillings to create delicious combinations. Sometimes, I use Eggless Vanilla Pastry cream filling, eggless chocolate mousse filling and of course, amazing fruit fillings I mentioned above.
Frequently asked questions
If properly stored, a chocolate fudge cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
do have an eggless vanilla cake so perhaps best to use my tested and tried eggless sponge recipe.
No, I have not tried replacing with condensed milk. If you need a cake with condensed milk my chocolate sponge cake might be better
You can make 2 x 6 -inch round baking pans to make a two-layer cake
or pour this batter into a sheet cake - 'Eggless Chocolate Sheet Cake'.
You can also pour the batter into a well-greased and dusted bundt pan for an 'Eggless Chocolate Bundt Cake'.
This recipe can also be baked into 12 beautiful eggless chocolate cupcakes.
No, if you need a chocolate cake with eggs please try my other chocolate cake recipes. Here are just a few
One Bowl Chocolate Cake
Simple Moist Chocolate Cake
Chocolate Ganache Chocolate Cake
Devil's Food Chocolate Cake.
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.
My 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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Moist Eggless Chocolate Fudge Cake Recipe
Print Pin RateDescription
Ingredients
Makes 1 x 8 inch round or 2 x 6 inch round cakes
Dry Ingredients
- 220 grams (1.75 cups) All-purpose flour
- 60 grams (0.75 cups) Cocoa powder
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 120 ml (0.50 cups) Oil
- 240 ml (1.00 cups) Yogurt
- 220 grams Brown sugar
- 2 tsp Vanilla
Additional
- 120 ml (0.50 cups) Hot water
Instructions
- Preheat oven to 170 C / 340 F.
- Grease and line one 8 inch round baking pan.
Combine dry ingredients
- Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet ingredients
- In a bowl combine yogurt, oil, vanilla, and brown sugar (yes brown sugar is a wet ingredient).
- Stir until the sugar is almost dissolved.
Combine wet to dry ingredients
- The mixture will be stiff and that's ok.
- Then, add the hot water - use a whisk to combine well.
Bake
- 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.
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
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Liisa K
I've tried to make this cake twice now, baking on two 6inch cake tins. First time, timing was off, and due to other things happening in the kitchen the cakes went really flat after raising beautifully in the oven. Oh well, they were delicious, but not enough to make the cake I was hoping for. So tried it a second time. Cooked on lower heat for longer to make sure it cooked
throughly. Again raised beautifully in oven. Was confident I could cut them into two layers each, making four layer cake. Was cooked throughly. But after leaving them to cool they sank again! 🙁 I did find that the cooking time for me was much longer than suggested in the recipe. Any ideas what may be causing this?
Veena Azmanov
Hey Lisa. Not sure what happened but as you can see from the comments that many have tried this recipe successfully. Since you use a 6-inch cake you should have had enough to cut into two and frost.
Reshma
Hi Veena,
We were looking for an eggless chocolate cake recipe that used yogurt and came across your recipe. It seemed easy to make and so have it a try. It turned out amazing!!! So moist and delicious... this one is a keeper... thank you so much ❤️
Veena Azmanov
I am so happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback.
Mary Deepthy
I made this cake today. Till now, I had another recipe for egg-less version. This one is out of this world!!! I will be sealing this as my base for all egg less choco cakes!!
one doubt though- while stacking, I always prefer butter cakes. Can I replace the oil by butter and add 1-2 tbsp oil for making it moist?
Veena Azmanov
Thank you, Mary. Happy you enjoyed this recipe so much. Thanks for coming back to write this feedback. I have not tried substituting butter in this cake so I can't tell you for sure how the texture will be. If you do use butter would love to know the out come. Thanks
Jayshri
Hello Veena,
I don't work with eggs at all. I tried this cake and have to say that till date I haven't got such soft, delicious and great looking chocolate cake.
But it was too soft to handle, so was wondering how can we cut n frost the cake? Thanks
Veena Azmanov
Hey, Jayshri. Yes, the cake is soft, very light and fluffy. The water does contribute to the cake being so light and airy. You can add less water to make it dense. I usually split the cake horizontally in half then layer it with frosting. I have even used this cake to crave in a handbag class. Thanks
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.