Veena Azmanov

Cake Artist and Food Enthusiast

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Moist Eggless Chocolate Fudge Cake Recipe

*Updated* By 63 Comments

Recipe Video Print

Moist Eggless Chocolate Cake – 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.

Moist Chocolate Cake, Eggless, Moist Fudge Cake,
Eggless Cake, Chocolate Cake, Chocolate Fudge Cake, Baking from scratch

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 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.

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 as I have. 
Best Chocolate Cake, Eggless, without Condensed Milk, Homemade

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. 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

  • A simple bowl, whisk and spatula are all you need. 
  • Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
  • And the same goes for mymeasuring 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.
  • Also, I think one set of baking pans is a must for anyone a home baker. For this cake you will need 2 x 7-inch round pans. 
  • Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
  • Lastly, 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 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.
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 as I have.
Best Chocolate Fudge Cake, Eggless, without Condensed Milk, Homemade

How to Make a Moist Eggless Chocolate Fudge Cake (Save/Pin)

Method

  • Preheat oven at 170 C / 340 F.
  • Grease and line one 8 inch round baking pan.
This moist eggless chocolate fudge cake has a firm texture with 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. 
Moist Chocolate Cake Recipe, Eggless Chocolate Cake Recipes,
  • 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.
This moist eggless chocolate fudge cake has a firm texture with 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. Moist Eggless Chocolate Fudge Cake Recipe (22)
This moist eggless chocolate fudge cake has a firm texture with 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. Moist Eggless Chocolate Fudge Cake Recipe (21)
  • 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.
This moist eggless chocolate fudge cake has a firm texture with 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. Moist Eggless Chocolate Fudge Cake Recipe (23)
This moist eggless chocolate fudge cake has a firm texture with 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. Moist Eggless Chocolate Fudge Cake Recipe (25)
This moist eggless chocolate fudge cake has a firm texture with 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. Moist Eggless Chocolate Fudge Cake Recipe (24)
Moist Chocolate Cake Recipe, Eggless Chocolate Cake Recipes, Eggless chocolate fudge cake, how to eggless baking, best eggless chocolate cake, best chocolate cake recipeMoist Eggless Chocolate Fudge Cake Recipe (1)

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.
This moist eggless chocolate fudge cake has a firm texture with 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.Moist Eggless Chocolate Fudge Cake Recipe (5)
This moist eggless chocolate fudge cake has a firm texture with 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. Moist Eggless Chocolate Fudge Cake Recipe (6)

Filling, Frosting and More

This is a very versatile cake and is great with almost any combination. Here are a few ideas for you.

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 as I have.
Best Chocolate Fudge Cake, Eggless, without Condensed Milk, Homemade

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.

This best eggless vanilla cake is moist with a firm texture but soft crumb. It tastes absolutely delicious on its own and can be used to carve into a novelty cake with ease. A versatile cake that can be tweaked to make many different flavors and combinations.
10 tips on how to bake a cake from scratch with recipes included.
10 Tips to Successfully Baking a Cake from Scratch (Recipe included)
Learn how to bake a cake from scratch every single time with these 10 tips, step-by-step progress pictures, video tutorial, and more than 50 cake recipes. Understand cake ingredients and how they work before you can use them to get the best results with desired outcomes. This article is going to make you a better baker.

Frequently asked questions

How long will this eggless chocolate fudge cake last?

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.

Can I omit the cocoa powder to make this an eggless vanilla cake?

I do have an eggless vanilla cake so perhaps best to use my tested and tried eggless sponge recipe.

Can I use condensed milk instead of yogurt for this eggless chocolate cake?

No, I have not tried replacing with condensed milk. If you need a cake with condensed milk my chocolate sponge cake might be better

What other baking pans can I use for this cake?

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.

Can I add eggs to this eggless chocolate cake recipe?

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 Chocolate Cake, Eggless, Moist Fudge Cake,
Eggless Cake, Chocolate Cake, Chocolate Fudge Cake, Baking from scratch
This moist eggless chocolate fudge cake has a firm texture with 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.

Moist Eggless Chocolate Fudge Cake Recipe

Author: Veena Azmanov
5 from 23 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Calories: 360kcal
Adjust Servings Here: 8 servings

Description

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.

Equipment /Tools

Ingredients

Makes 1 x 8 inch round or 2 x 6 inch round cakes

    Dry Ingredients

    • 220 grams (1.76 cups) All-purpose flour
    • 60 grams (0.7 cups) Cocoa powder
    • 1 tsp (1 tsp) Baking powder
    • 1 tsp (1 tsp) Baking soda
    • 1/2 tsp (1/2 tsp) Salt

    Wet Ingredients

    • 120 ml (0.51 cups) Oil
    • 240 ml (1.01 cups) Yogurt
    • 220 grams (1 cups) Brown sugar
    • 2 tsp (2 tsp) Vanilla

    Additional

    • 250 ml (1.06 cups) Hot water
    ADJUST SERVINGS HERE – 8 servings

    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. 

    Recipe Video

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    Nutrition Information
    Nutrition Facts
    Moist Eggless Chocolate Fudge Cake Recipe
    Amount Per Serving
    Calories 360 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 2g10%
    Trans Fat 0g
    Polyunsaturated Fat 14g
    Monounsaturated Fat 0g
    Cholesterol 4mg1%
    Sodium 390mg16%
    Potassium 0mg0%
    Carbohydrates 51g17%
    Fiber 3g12%
    Sugar 26g29%
    Protein 5g10%
    Vitamin A 0IU0%
    Vitamin C 0mg0%
    Calcium 0mg0%
    Iron 0mg0%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

    Keywords – Eggless chocolate fudge cake
    Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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    Author – Veena Azmanov

    About Veena Azmanov

    I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
    Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
    I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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    Reader Interactions

    Comments

    1. 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?

      Reply

      • 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

        Reply

    2. 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 my only concern is 250 ml water. I found it too much for the batter as it was making it very runny so used only 1/2-3/4 th quantity of water.
      Where m I going wrong? Was the water from the yogurt playing funny or is the quantity of water mentioned not right? I used plain store bought yogurt and not hung curd. Plus it was too soft to handle, so was wondering how can we cut n frost the cake ? Thanks

      Reply

      • 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. My yogurt is not hung or dense but it’s not overly watery too. You can see it in the images above. 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

        Reply

    3. 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.

      Reply

      • 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.

        Reply

        • 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?

          Reply

          • 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.

            Reply

    4. 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!

      Reply

      • 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.

        Reply

    5. 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

      Reply

      • 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

        Reply

    6. Nasima Singh

      Would this recipe go for structure cakes and carved cakes

      Reply

      • 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.

        Reply

    7. Anita

      Thanks I used oil n part white sugar came out very nice.Thanks for a great recipe

      Reply

      • 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.

        Reply

    8. 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

      Reply

      • 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.

        Reply

    9. Archana Aravind Kamath

      Hello Mam, Can we freeze this recipe cake before covering with fondant ?

      Reply

      • 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

        Reply

        • 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..

          Reply

          • 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

            Reply

    10. Vidhu

      Can I use sugar syrup instead of brown sugar?
      Can we use brown sugar or brown sugar powder

      Reply

      • 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.

        Reply

    11. Deep

      Hi veena,

      Will the measurements change of I am using a 10 inch baking pan?

      Thanks

      Reply

      • 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

        Reply

    12. 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

      Reply

      • 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..

        Reply

    13. simran

      Love this cake. Made it today and it was perfect ! The kids loved it – Thank you for this recipe.

      Reply

      • 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.

        Reply

    14. Aparna

      Wow looks delicious!!! when it comes to egg subsitues ?

      Reply

      • Veena Azmanov

        Thansk Aparna. I would highly recommend looking for an eggless recipe unless you want to experiment.

        Reply

    15. 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!!

      Reply

      • 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

        Reply

    16. Angel

      Can I use fondant for this cake

      Reply

      • Veena Azmanov

        Yes absolutely you can use fondant on this cake.

        Reply

    17. Radha

      Can I make cupcakes with this recipe?

      Reply

      • Veena Azmanov

        Yes you can Radha

        Reply

    18. 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?

      Reply

      • Veena Azmanov

        Yes these should be ok with cupcakes. pour 3/4 full and bake for 18 to 20 minutes.

        Reply

    19. 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?

      Reply

      • Veena Azmanov

        No it’s yogurt – just typed wrong lol So use to using buttermilk more than yogurt Thanks

        Reply

    20. Hanna Giang Anh

      I still have like 4 lbs to lose and you posted this 🙁

      Reply

      • Veena Azmanov

        Oh Hanna welcome to my side of the weight scale. We stopped counting lol Enjoy!

        Reply

    21. 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

      Reply

      • 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.

        Reply

    22. Catherine

      I have to try this eggless cake soon…it looks wonderful!

      Reply

      • Veena Azmanov

        Thank you Catherine. I bet you will love it

        Reply

      • 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?

        Reply

        • 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

          Reply

        • Ashwini

          Thank you so much Veena!!

          Reply

    23. 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.

      Reply

      • Veena Azmanov

        Sounds good Joanna. Yes it’s really simple and easy but very delicious

        Reply

    24. 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!!

      Reply

      • 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.

        Reply

    25. 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

      Reply

      • Veena Azmanov

        Absolutely Adriana. Who doesn’t love a good slice of good chocolate cake ? This ones yum!

        Reply

    26. 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.

      Reply

      • Veena Azmanov

        Thanks Pam – this one is super easy to make for sure.

        Reply

    27. 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

      Reply

      • Veena Azmanov

        I love brown sugar in my cakes Julia. I think it adds so much more than white sugar..

        Reply

        • 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!

          Reply

          • 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.

            Reply

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