Can I use a different type of flour?

Yes, you can use whole wheat flour or gluten-free flour as a substitute, but the texture may vary.

Can I replace the milk with a non-dairy alternative?

Yes, you can use almond milk, soy milk, or oat milk as a substitute for a dairy-free version.

How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Can I add other flavors to the cake?

Yes, you can add vanilla extract or a pinch of cinnamon for additional flavor.

What type of mold works best for this recipe?

A round or rectangular baking mold works well. Ensure it is greased and floured to prevent sticking.

Egg-Free Chocolate Sponge Cake

Name: Egg-Free Chocolate Sponge Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: International
Ingredients: 210 g all-purpose flour; 255 g sugar; 500 mL milk; 75 g unsweetened cocoa powder; 42 mL neutral oil; 1 tbsp baking powder; 1 pinch salt

@cocinero44

International Snack Dessert Vegetarian Nut-Free Eggless

This chocolate sponge cake is perfect for those who are allergic to eggs but love sweets. Not only is it delicious, but it’s also healthy and low in cholesterol. It takes just 10 minutes to prepare and 30 minutes to bake, resulting in a cake with a very soft and...

Prep Time

10min

Cook Time

30min

Total Time

40min

How to make Egg-Free Chocolate Sponge Cake

Prepare Dry Ingredients

Step 1
In a bowl, sift the flour and unsweetened cocoa powder.

Add Sugar

Step 1
Add the sugar to the dry mixture and stir to combine.

Incorporate Liquids

Step 1
Make a well in the center of the dry ingredients. Add the milk and oil, which should be mixed beforehand and at room temperature.

Mix Thoroughly

Step 1
Beat the mixture well for at least 5 minutes to ensure a smooth and perfect batter.

Add Baking Powder

Step 1
Once the batter is homogeneous, gently fold in the baking powder using soft, circular motions.

Prepare the Mold

Step 1
Grease and flour a baking mold. Pour the batter into the prepared mold.

Bake

Step 1
Bake in a preheated oven at 180°C (350°F) for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Unmold

Step 1
Remove the cake from the oven and let it cool completely before unmolding.

Nutrition (per serving)

Calories

399.1kcal (19.96%)

Protein

6.8g (13.66%)

Carbs

67.5g (24.56%)

Sugars

31.9g (63.76%)

Healthy Fat

8.7g

Unhealthy Fat

1.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the milk and oil are at room temperature for a smoother batter.
Sifting the flour and cocoa powder helps avoid lumps in the batter.
Use a toothpick to check if the cake is fully baked.
Decorate with powdered sugar or serve with jam or cream for added flavor.

FAQS

Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour as a substitute, but the texture may vary.
Can I replace the milk with a non-dairy alternative?
Yes, you can use almond milk, soy milk, or oat milk as a substitute for a dairy-free version.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Can I add other flavors to the cake?
Yes, you can add vanilla extract or a pinch of cinnamon for additional flavor.
What type of mold works best for this recipe?
A round or rectangular baking mold works well. Ensure it is greased and floured to prevent sticking.

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@cocinero44

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