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
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.

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
If properly stored, this 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.
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.
Eggs are made up of two parts, the egg yolks, and the egg whites. The egg yolks help bind the ingredients together while the egg whites create structure in a cake. They are often called the leavening agents in a cake because they trap air which helps the cake rise. That is why most cakes come with eggs and a specific method to make the most of them in the recipes. For example, whipping eggs separately can make a very light and airy sponge cake such as a genoise or angel cake.
Trying egg replacers to substitute eggs in cakes is often trial and error. Some work well while others don't. So I highly recommend looking for a tried and tested recipe that will give you the best results.
Here are a few that I have used successfully - This is for every egg.
- Commercial egg replacers - 1 tablespoon _ 2 tablespoon water
- Ground flax - 1 tablespoon ground flax soaked in 3 tablespoon water
- Apple sauce - ¼ cup applesauce + ½ teaspoon baking powder
- Mashed banana - ½ cup mashed banana + ½ teaspoon baking powder
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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Printable Recipe
Eggless Chocolate Fudge Cake
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 1 x 8 inch round or 2 x 6 inch round cakes
Cake Ingredients
- 1 ¾ cup (220 g) All-purpose flour
- ¾ cup (65 g) Cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup (120 ml) Cooking oil (flavorless)
- 1 cup (240 ml) Yogurt
- 1 cup (220 g) Brown sugar
- 2 teaspoon Vanilla extract
- ½ cup (120 ml) Hot water ((with 1 teaspoon instant coffee - optional))
Vanilla buttercream frosting
- 1 cups (227 g) Unsalted butter (room temperature )
- 1 teaspoon Vanilla extract
- 4 cup (480 g) Powdered sugar ((icing sugar))
- 1 cup (240 ml) Heavy cream (38% fat, no less)
- ½ teaspoon Salt
Chocolate buttercream frosting
- 4 oz (113 g) Bittersweet chocolate (melted, cooled (optional for chocolate buttercream) )
Plus
- ½ cup Simple syrup
Instructions
Cake
- Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- Grease and line one 8" round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes.
- 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 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 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 skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a cooling 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.
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
Bina
Love your website. Just found it on google. Excellent tips with detailed instructions. So impressed. Gonna stick to your website for all my recipes going forward. Thank you for such amazing content.
Veena Azmanov
Thank you, Bina. Welcome to my blog. I hope you will enjoy more of my recipes. Please do let me know if you try anything. Great day to you.
Zaheer
Hi Veena
I have been asked to make gluten free vegan Chocolate cake
Wondering if I can substitute flour with gluten free flour and yogurt with soy yogurt
Thanks
Veena Azmanov
Zaheer I have not done that with this cake. I presume you need an eggless gluten-free cake? Unfortunately, my gluten=free cake does have eggs.