Eggless Wholegrain Chocolate Fudge Cake

 Eggless Wholegrain Chocolate Fudge Cake is insanely chocolaty and delicious. The cake is dense and fudgy. It is s delicious dessert cake.

A whistling Thrush perched atop a sloping roof sings loud and clear. Her notes are sonorous and fresh like the Spring itself.   Spring is the new beginning, a symbol of rebirth and life. Buds blossom, grass grows and the brown shrubbery gives way to juicy green tender shoots. The forest drapes in all the shades of green and sway in mirth as the fragrant breeze pass by. Spring is about warmth, colours fragrances, flowers and butterflies.

Spring invokes many a sweet memory. Our garden in the foothills was a riot of colours in spring. Bougainvillaeas, calendulas,  aster, phlox, marigolds, dahlias, daisies and a dozen others made it an enchanted garden and the magician was our Dad who was blessed with green fingers. 

Mellifluous strains of Sitar melded with the scented air and wafted through early morning as he played his sitar for hours.  It was pure bliss, sheer magic, absolutely calming and rejuvenating!

It was one such beautiful day in Spring, the temple bells chimed in the distance, it was neither too cold nor hot, the garden was a slice of heaven, it was the New Year of the Hindu calendar, day of fasting and praying when dad quit his battle with his disease and decided to leave. We were never prepared for his adieu from the world. In spite of his waning health, we convinced ourselves that he would live on. The grief was maddening, a wrenching pain that shattered and changed our lives forever. A phenomenal father, husband, grandfather, a man of boundless compassion, our mentor, guide, forever friend was gone forever.

Dad made our lives richer with his bountiful love, generosity, and the gift of good values. The grief over a father’s death never ends. My daughter who has grown up in his arms,  tells me, “life goes on, so move on, he won’t come back”. Every journey comes to an end. The circle of life completes. One has to accept.

Memories don’t age, memories don’t fade and memories don’t erase. Memories like sunshine fill up the heart with warmth and joy. We celebrate his being in our life. And we celebrate his birthday with elan every year. And his favourite Eggless Chocolate Fudge Cake is baked and shared, songs sung, his memories lived and enjoyed sometimes in the veil of tears. “You may be gone from our sight but you are never gone from our heart”, we tell him.

Eggless Wholegrain Chocolate Fudge Cake is insanely chocolaty and delicious. Use a good quality dark chocolate. The cake is dense and fudgy. Do not bake it in a small size pan. I have used whole wheat flour for the recipe. You may use all-purpose flour for a lighter crumb.

Drizzle ganache on the cake if you are baking for some special occasion and decorate with chocolate barks or chocolate hearts. I have given instructions for making chocolate hearts at the end of the recipe.

Eggless Wholegrain Chocolate Fudge Cake


  • 1 cup whole wheat flour
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon cocoa powder
  • ¾ cup unrefined sugar
  • ½ cup water
  • 1 stick butter (100 grams approx ½ cup)
  • 100 grams dark chocolate


  1. Preheat oven to 180 degrees C. Grease and line one 7 inches round cake pan.
  2. Sift all the dry ingredients (the first four ingredients)  twice and keep aside.
  3. In a pan add water, sugar, and heat on medium flame. Stir till sugar dissolves.
  4. Melt chocolate and butter in a double boiler. Mix to get smooth consistency.
  5. To this add warm sugar solution and mix well.
  6. Add the dry ingredients to the wet mix. Mix gently to get a smooth batter. Do not over mix.
  7. Pour into the prepared pan.
  8. Bake for 25-30 minutes. The cake should be firm and a toothpick inserted in the centre should come out clean.
  9. Cool on the rack.  Enjoy plain or pour and spread some ganache on top and enjoy a fudgy chocolate cake.


Chocolate Hearts

To make chocolate hearts, take a broad strip of parchment paper. Melt dark chocolate in a double boiler. Pour it on the parchment paper. With a flat spatula, spread it evenly. The chocolate layer should be thick. Keep it in the refrigerator.  Once the chocolate hardens, press a heart-shaped cookie cutter and carefully remove the chocolate hearts. Keep the chocolate hearts on a plate and keep the plate in the refrigerator until you use them.


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  1. Hi Namita
    Sucha lovely, heartwarming narration of this beautiful bake took shape!! Thanks for sharing. Will definitely do and remember all the Dads 😍🙏

    1. Thank You Suneetha. Hope you like the cake. Happy Baking!

  2. Hi, can I use choco chips instead of dark chocolate? Or dark morde compound?this looks delicious �� thanks for sharing ❤️

    1. Hello Sona, you may use dark chocolate chips. But I recommend that you use good quality dark chocolate. I used Amul dark chocolate. Avoid using compound chocolate. Happy Baking!

  3. Also can I use Jaggery powder instead?

    1. Try using boora or khandsari sugar. Jaggery powder will also work well.