This eggless chocolate fudge cake is rich, moist, and chocolatey with a soft, tender crumb. Made with yogurt and cocoa powder, it needs no eggs, condensed milk, or vinegar and is sturdy enough for filling and frosting.
I specifically included “no vinegar” because you’re already getting impressions for that query, and it’s genuinely useful information about this recipe.
I first made this eggless chocolate cake during my university days for a close friend who couldn’t eat eggs. After trying several recipes that were either too dense or used too much leavening, I started experimenting with my own.
This version became a favorite with our group of friends, and I’ve continued making it ever since. It’s still one of my favorite eggless cakes because it has the rich chocolate flavor and soft texture you’d expect from a classic chocolate cake.
Why is this the best cake recipe?
- Rich and chocolatey – Cocoa powder and brown sugar give this cake a deep chocolate flavor with a slightly fudgy crumb.
- Soft and moist – Yogurt and oil keep the cake tender without using eggs.
- No condensed milk or vinegar – The yogurt provides both moisture and the acidity needed for the leavening.
- Perfect for layer cakes – The cake is soft but sturdy enough to fill, frost, and decorate.
Ingredients and substitutes
- All-purpose flour – Regular all-purpose flour works best for a soft but sturdy cake. Measure accurately to avoid a dry or dense crumb.
- Cocoa powder – Use good-quality unsweetened cocoa powder. Dutch-processed cocoa will give the cake a darker color and deeper chocolate flavor.
- Brown sugar – Adds sweetness, moisture, and a subtle caramel flavor. Light or dark brown sugar will work.
- Yogurt – Plain yogurt replaces the moisture and structure normally provided by eggs. Use regular full-fat yogurt rather than thick Greek yogurt.
- Oil – A neutral-flavored oil such as canola or vegetable oil keeps the cake soft and moist, even when refrigerated.
- Baking powder and baking soda – Both provide the lift needed for this eggless cake. The baking soda also reacts with the acidity in the yogurt.
- Vanilla – Enhances the chocolate flavor. Use vanilla extract or vanilla bean paste.
- Hot water – Blooms the cocoa powder and helps intensify its chocolate flavor.
- Instant coffee – Optional, but a small amount deepens the chocolate flavor without making the cake taste like coffee.
- Salt – Balances the sweetness and enhances the chocolate flavor.
Step-by-step: Eggless Chocolate Cake Recipe
Prepare the pans
Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line two 8-inch round cake pans with parchment paper.
Combine the dry ingredients
Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Combine the wet ingredients
In a large mixing bowl, whisk together the yogurt, oil, brown sugar, and vanilla until smooth and well combined.
Make the batter
Add the dry ingredients to the wet mixture and mix gently until almost combined.
Pour in the hot water with the optional instant coffee and whisk just until the batter is smooth. Do not overmix.
Bake
Divide the batter evenly between the prepared pans and transfer them to the oven immediately.
Bake for 30 to 40 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Cool
Cool the cakes in the pans for about 10 minutes, then turn them onto a wire rack and cool completely before filling or frosting.
Frosting the cake
Make your favorite buttercream or frosting and set aside about 1 cup for piping or decorating, if desired.
Make sure the cake layers are completely cool before frosting. If necessary, level the tops with a serrated knife for even stacking.
Fill and stack
Place one cake layer on a cake board or serving plate. Spread an even layer of buttercream over the top, then place the second cake layer on top.
Cover the top and sides with a thin crumb coat and chill for 15 to 20 minutes. Add the remaining frosting and smooth the sides and top.
Decorate as desired with piped buttercream, chocolate shavings, sprinkles, or fresh berries.
Eggless Chocolate Fudge Cake
This eggless chocolate fudge cake is rich, moist, and chocolatey with a soft, tender crumb. Made with yogurt, oil, and cocoa powder, it needs no eggs, condensed milk, or vinegar and makes two 8-inch layers perfect for filling and frosting.
Ingredients
- 440 g (3½ cups) All-purpose flour
- 130 g (1½ cups) Unsweetened cocoa powder Dutch-processed
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
- 240 ml (1 cups) Neutral cooking oil
- 480 ml (2 cups) Plain yogurt
- 440 g (2 cups) Brown sugar
- 4 tsp Vanilla extract
- 240 ml (1 cups) Hot water
- 2 tsp Instant coffee optional
Method
- Oven & Pan – Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line two 8-inch round cake pans with parchment paper.
- Dry Ingredients – Sift together the flour, cocoa powder, baking powder, baking soda, and salt.440 g All-purpose flour, 130 g Unsweetened cocoa powder, 2 tsp Baking powder, 2 tsp Baking soda, 1 tsp Salt
- Wet Ingredients – In a large mixing bowl, whisk together the yogurt, oil, brown sugar, and vanilla until smooth and well combined.240 ml Neutral cooking oil, 480 ml Plain yogurt, 440 g Brown sugar, 4 tsp Vanilla extract
- Dry to wet – Add the dry ingredients to the yogurt mixture and mix just until almost combined. Do not overmix. Combine the instant coffee with the hot water, if using. Add the hot water to the batter and whisk just until smooth and combined.240 ml Hot water, 2 tsp Instant coffee
- Pan – Divide the batter evenly between the prepared pans and transfer them immediately to the preheated oven.
- Bake for 30 to 40 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn them onto a wire rack and cool completely before filling and frosting.
Notes
- Cocoa powder: Dutch-process cocoa gives the cake a darker color and deeper chocolate flavor, but regular unsweetened cocoa powder can also be used.
- Yogurt: Use plain yogurt rather than thick Greek yogurt. Bring it to room temperature before mixing.
- Coffee: The instant coffee is optional. It enhances the chocolate flavor without making the finished cake taste strongly of coffee.
- Mixing: Once the flour is added, mix only until combined. Overmixing can make the cake dense.
- Bake immediately: Once the batter is finished, divide it between the pans and bake right away.
- Even layers: For evenly sized cake layers, weigh the batter and divide it equally between the two pans.
- Make ahead: Cool the cake layers completely, wrap well, and keep at room temperature overnight before filling and frosting.
- Freezing: Wrap the cooled layers well and freeze for up to one month. Thaw wrapped at room temperature before decorating.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use room-temperature yogurt – It blends more easily into the batter and gives you a smoother mixture.
- Use hot water – Hot water helps bloom the cocoa and deepen the chocolate flavor. Add the optional coffee to the water before mixing.
- Don’t overmix – Once the flour is added, mix only until combined to keep the cake soft and tender.
- Bake immediately – Once the hot water is added, divide the batter between the pans and get them into the preheated oven.
- Divide the batter evenly – Weighing the batter between the two pans gives you even layers that bake at the same rate.
- Don’t overbake – Start checking toward the lower end of the baking time. Overbaking is one of the quickest ways to lose the moist, fudgy texture.
more chocolate cake recipes
- Death By Chocolate Cake
- One Bowl Chocolate Cake
- Chocolate Fudge Cake
- Rich, Moist Chocolate Birthday Cake
- Chocolate Espresso Cake
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Cake is dense or heavy | Batter was overmixed or sat too long before baking | Mix only until combined and bake immediately after preparing the batter. |
| Cake is dry or hard | Too much flour or cake was overbaked | Measure the flour accurately and remove the cakes as soon as a skewer comes out clean or with a few moist crumbs. |
| Cake is raw in the center | Oven was too hot or cake needed more time | Check your oven temperature and continue baking until the center is fully set. |
| Cake rises then sinks | Cake was underbaked, oven door was opened too early, or leavening was measured incorrectly | Measure the leavening accurately, avoid opening the oven early, and make sure the center is baked before removing the cake. |
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.
This is the perfect celebration cake to fill and frost into a layer cake. It can also be used to carve for a sculpted or novelty cake. It can also be used as a tiered wedding cake, as well as covered with fondant
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.
There are many ways to use this chocolate cake as a layer cake or slice it into 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, or 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 trifle with chocolate cake slices, pastry cream, and whipped heavy cream.
more eggless recipes
- Eggless Vanilla Cake Recipe
- Mom’s Eggless Chocolate Cake
- Eggless Strawberry Cupcakes with Pink Buttercream
- BEST Eggless Chocolate Chip Cookies
- See all eggless recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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
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.
Hello Mam, Can we freeze this recipe cake before covering with fondant ?
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
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..
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
Can I use sugar syrup instead of brown sugar?
Can we use brown sugar or brown sugar powder
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.
Hi,
Can I use this recipe to bake a loaf cake?
Like a dense chocolate cake, if so
How long should I bake it for?
Yes, you can bake it in a loaf pan. It should take around the same time.
Hi veena,
Will the measurements change of I am using a 10 inch baking pan?
Thanks
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
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
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..
Love this cake. Made it today and it was perfect ! The kids loved it – Thank you for this recipe.
Thank you Simran. Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much.
Wow looks delicious!!! when it comes to egg subsitues ?
Thansk Aparna. I would highly recommend looking for an eggless recipe unless you want to experiment.
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!!
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
Can I use fondant for this cake
Yes absolutely you can use fondant on this cake.
Can I make cupcakes with this recipe?
Yes you can Radha