Eggless Chocolate Sponge Cake
This Eggless Chocolate Sponge Cake is a super moist eggless chocolate cake recipe. Perfect for icing and frosting purposes. This easy chocolate cake is just like sponge which soaks in all the goodness while stacking it up with more flavors. It is a no butter recipe with the perfect balance of fluffy chocolate flavors.
ABOUT THIS CAKE
This sponge cake is light & fluffy just like a piece of sponge
Easy to make, hassle-free and can be made in one bowl itself
This recipe has no eggs, no butter but yet full of flavor
Indian bakers are always in search of good foolproof cake recipes that are eggless and more over budget friendly. This is one recipe that stands high up there. It is really easy and quick and perfect for every chocolate cake adventure you plan on. This sponge goes well with most flavors and filling. I’m sure you would save this one after giving it a try.
One common question I get asked is why do you have recipes with egg and not eggless on your blog being an Indian baker in India??!!
Well, I just believe in serving the best up here.
To me, it’s not about egg or eggless but about the texture, flavor, and goodness of the dish. Only when I feel the recipe is perfect it comes up here. However, many of my baker friends kept asking for cake recipes that were eggless and super fluffy. So I decided to work on this. My recipe for an Eggless Chocolate Sponge Cake is really fabulous. I’m normally not an eggless fan but this one got me drooling over goodness.
It’s perfect when used as a base cake for whipped cream cakes, with various frostings and fillings. I would not recommend using this as a base cake under fondant as fondant is heavy and this cake is really light and may not take the weight of the fondant and the heavy decor work
LET’S TALK INGREDIENTS
Why oil and no butter ??
Butter cakes are heavy, oil cakes are light. The texture of oil-based cakes are more fluffy however, the butter ones are heavy
Dutch-processed unsweetened cocoa powder or natural cocoa powder??
Dutch-processed unsweetened cocoa powder. It also gives a nice bright dark chocolate color to the cake as compared to natural cocoa powder.
Should we add water or milk to the cake batter??
You may come across the same recipe which sometimes contains milk and sometimes contains water. I’ve tried both and feel that the recipe which contains water instead of milk are lighter. Milk-based is 10% tastier but not as light & fluffy as the same cake made with cold water
Eggless Chocolate Sponge Cake Recipe
- All-purpose flour: 1 1/2 cups
- Baking soda: 1 teaspoon + 1/4 teaspoon
- Castor sugar: 1 cup
- Dutch-processed unsweetened cocoa powder: 3 tablespoons
- salt: 1/4 teaspoon
- Cold water, refrigerated: 1 cup
- Unflavored cooking oil: 7 tablespoons
- Vanilla Essence: 1 1/2 teaspoon
- White Vinegar: 1 tablespoon
- Add all the dry ingredients in a bowl and mix well
- Make a well in the center of the dry ingredients and add all the wet ingredients
- Using a whisk, combine all of it together making sure there are no lumps
- Line a 7-inch baking dish with parchment paper and add the batter to the dish
- Bake in a preheated oven at 180 degrees for 40 to 50 mins or until an inserted skewer comes out dry
Eggless Chocolate Sponge Cake (Recipe Card)
Eggless Chocolate Sponge Cake
Yield 7 inch cake
This Eggless Chocolate Sponge Cake is super moist and light. Perfect for icing and frosting purposes. This cake is just like a sponge which soaks in all the goodness while stacking it up with more flavors. It is a no butter recipe with the perfect balance of fluffy chocolate flavors.
All-purpose flour: 1 1/2 cups
Baking soda: 1 teaspoon + 1/4 teaspoon
Castor sugar: 1 cup
Dutch-processed unsweetened cocoa powder: 3 tablespoons
salt: 1/4 teaspoon
Cold water, refrigerated: 1 cup
Unflavored cooking oil: 7 tablespoons
Vanilla Essence: 1 1/2 teaspoon
White Vinegar: 1 tablespoon
Add all the dry ingredients in a bowl and mix well
Make a well in the center of the dry ingredients and add all the wet ingredients
Using a whisk, combine all of it together making sure there are no lumps
Line a 7-inch baking dish with parchment paper and add the batter to the dish
Bake in a preheated oven at 180 degrees for 40 to 50 mins or until an inserted skewer comes out dry
Serving Size 100g
Amount Per Serving
% Daily Value
Total Fat 14.95 g
Saturated Fat 2.48 g
Unsaturated Fat 3.402 g
Trans Fat 0.077 g
Sodium 280 mg
Total Carbohydrates 38.18 g
Dietary Fiber 1.5 g
Sugars 15 g
Protein 3.36 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.