Eggless Chocolate Fudge Cake

This moist eggless chocolate fudge cake has a firm texture with a soft 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

• Why make this cake?
• Ingredients and substitutes
• Step by step instructions
• More chocolate cake recipes
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• Comments

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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.

Why make this cake?

• This cake is moist and soft. It has a firm texture, yet light and airy with a soft crumb
• It is perfect to fill and frost for a celebration 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.
• 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.

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

• 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. 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.

More chocolate cake recipes

• One Bowl Chocolate Cake
• Simple Moist Chocolate Cake
• Chocolate Ganache Chocolate Cake
• Devil's Food Chocolate Cake
• See all chocolate cake recipes or all layer cake recipes

Here I have stacked this vanilla cake with alternating layers of my eggless chocolate cake recipe with alternating layers of my Eggless Vanilla Pastry cream cake filling, and an eggless chocolate mousse filling.

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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.
• 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

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Printable Recipe

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