Back in university, I had this amazing group of friends who absolutely adored cake, especially chocolate cake. But one of my closest pals couldn’t eat eggs, which made finding the perfect cake recipe a bit tricky. So, I decided to create something special for our group gatherings—a delicious eggless chocolate cake. I wanted everyone to enjoy the same rich, chocolaty goodness without any worries. I scoured through recipes, did some experimenting, and finally landed on the perfect eggless chocolate fudge cake recipe. The smell of chocolate filled the kitchen as I baked it, and I couldn’t wait to see my friends’ reactions. When I presented the cake to them, they couldn’t believe it was eggless! This cake became a staple at our gatherings, and every time I bake it, I’m reminded of those beautiful university days and the bond we shared over a love for cake and chocolate. Good times!
Why is this the best cake recipe?
Inclusive Delight: This eggless chocolate fudge cake ensures that everyone, including those with dietary restrictions like egg allergies or vegan preferences, can indulge in its chocolaty goodness. Decadent Flavor: Despite being eggless, this cake doesn’t compromise on flavor. It boasts a rich, intense chocolate taste that satisfies even the most discerning chocolate lovers. 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. Moist and Tender Texture: Thanks to carefully selected ingredients and precise baking techniques, this cake is incredibly moist and tender, creating a melt-in-your-mouth sensation with every bite. Easy to Make: The recipe is straightforward and simple, making it accessible even for novice bakers. With just a few basic ingredients and easy-to-follow instructions, anyone can whip up this delectable treat. Also, you do not need any stand mixer or hand mixer – just a bowl and whisk will do the job. Versatile: Whether you’re celebrating a special occasion or simply craving a sweet indulgence, this eggless chocolate fudge cake fits the bill. It’s perfect for birthdays, potlucks, or cozy nights in with loved ones. Memorable Moments: Baking and sharing this cake with friends and family creates lasting memories of joy and togetherness. It’s more than just a dessert—it’s a symbol of love, inclusion, and the simple pleasures of life.
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.
Step-by-step: 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 decorationsPro tip – A straight edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
Tips for Success
Ingredient Quality: Use high-quality ingredients for the best flavor and texture. Opt for good quality cocoa powder, chocolate, and other key ingredients. Accurate Measurements: Ensure precise measurements of ingredients, especially when it comes to leavening agents like baking powder or baking soda. Even small deviations can affect the final outcome. Room Temperature Ingredients: Allow ingredients like butter, milk, and yogurt to come to room temperature before incorporating them into the batter. This ensures proper mixing and a smoother texture. Proper Mixing Technique: Mix the batter just until all ingredients are combined. Overmixing can result in a dense or tough cake. Baking Time and Temperature: Follow the recipe’s baking time and temperature guidelines closely. Use an oven thermometer to ensure your oven is calibrated accurately for consistent results. Cooling Properly: Allow the cake to cool completely in the pan before removing it. This helps prevent the cake from sticking to the pan and ensures a smoother texture. Frosting and Decoration: If frosting the cake, ensure it has cooled completely before applying frosting to prevent it from melting. Get creative with toppings like chocolate shavings, fresh fruit, or whipped cream for added flair. Storage: Store the cake properly to maintain freshness. If not serving immediately, store it in an airtight container at room temperature or in the refrigerator, depending on the climate and ingredients used. Practice Patience: Baking is a process that requires patience and attention to detail. Don’t rush through any steps, and take your time to enjoy the process.
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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