Moist Eggless Chocolate Fudge Cake Recipe

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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.

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• Troubleshooting
• You may also like
• Recipe

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About this 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.

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.

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.

Step by step instructions (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.

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.

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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.

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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You may also like

• Chocolate Fudge Cake
• Mom's Eggless Chocolate Cake
• Moist Eggless Vanilla Cake Recipe
• One bowl chocolate cake

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Recipe

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