Eggless Chocolate Sponge Cake
Eggless Chocolate Sponge Cake is a super moist, soft and spongy chocolate cake recipe with a rich chocolate flavor. This easy chocolate cake is a no butter, no condensed milk, no egg recipe with the perfect balance of taste and texture. It also serves perfect as a base cake for icing and frosting cakes.
Equipment
- OTG
- 6 inches round tin
- 240 ml Measuring cups
Ingredients
- 1 cup (125 grams) whole wheat flour
- 3 tablespoon cocoa powder
- t teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90 grams) brown sugar
- ¾ cup (180 ml) whole milk
- ½ cup curd/yogurt
- ¼ cup (60 ml) oil
- ½ teaspoon Ossoro chocolate truffle essence or 1 tsp vanilla essence
- As required homemade chocolate sauce for serving (link shared in the post)
Instructions
- Grease the cake pan lightly wih oil or butter and dust with flour or add parchment paper on the cake tin base. Preheat oven at 180° C for 10 minutes.
- In a mixing bowl add in the brown sugar, milk, curd and oil.
- Mix well to combine together and allow sugar to dissolve.
- Add in the Ossoro chocolate truffle essence and give a quick mix.
- Sieve the flour, cocoa powder, baking powder, baking soda and salt together into the wet ingredients.
- Gently fold them to make a smooth and lumps free batter.
- Pour the batter into the prepared pan. Tap the cake pan on the surface for 3-4 times to release any air bubbles.
- Bake the cake at preheated oven @180° C (350° F) with both rods on for 35 minutes. If a toothpick or skewer inserted comes out clean it’s done or else bake for another 5 minutes.
- Let the cake stand in the pan for 5 minutes and demould it.
- Allow the cake to cool down completely in a cooling rack.
- Slice it as it is or drizzle melted chocolate, chocolate sauce or frost it with ganache or whipped cream. Enjoy!
Video
Notes
- For the yogurt, to make this cake vegan you can use non-dairy yogurt or 1 tablespoon vinegar or lemon juice.
- For the milk, you use non-dairy milk like almond milk, coconut milk, cashew milk or simply use water.
- To make this cake gluten-free I recommend using a gluten-free flour or mix of gluten-free flours.
- For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both. You can also use pastry flour.
- For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
- You may substitute the oil with 100 gms butter.
- You may substitute the brown sugar with refined sugar or any other healthier sweeteners like cane sugar, jaggery, coconut sugar etc.
- You can use ½ teaspoon eno instead of baking soda.
- You can also add a mixture of any dry fruits and nuts of your choice.
- Use good quality cocoa powder. I’ve used Ossoro brand cocoa powder. They’re easily available at Amazon. I’ve shares the link above, if you wish to purchase, buy it from the link shared, we may earn a small amount if commission if you buy from the link.
- All ingredients should be at room temperature.
- Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- Do not open the oven atleast before 25 minutes of baking and frequently opening oven to check the cake while baking is in process is not advisable.