Eggless chocolate sponge cake recipe: learn how to make moist and soft eggless chocolate cake using this easy chocolate cake recipe with no butter.
Sometimes readers leave me notes and tips on recipes they've tried from this site. Sometimes they leave recipes. An anonymous reader left a recipe on the Eggless Chocolate Yogurt Cake post (which they liked better than my recipe) and I recognized I had seen it somewhere. I couldn't find an exact match but the moist chocolate cake from Raks Kitchen seemed close to this recipe.
I decided to give it a shot when I had TH's cousins and aunts visiting for lunch. They don't eat egg and prefer to not eat it in the "hidden" form as cakes and cookies either.
Substitutions for Eggs in Cakes
- Using banana like in the Chocolate Banana Pound Cake recipe
- Using yogurt like in the Basic Vanilla Sponge Cake or the Chocolate Yogurt Cake
- Flax seed meal is another option - use 1:3 flax seed powder to water ratio and make a slurry before adding to the batter.
- Vinegar, as we have done in this recipe below, so read on!
Also check out these doughnut shaped cakes for a different spin to your classic chocolate sponge cakes.
I was doubtful for a long time what type of vinegar we can use for baking cakes. Asked a few fellow bloggers and finally figured out that white vinegar or apple cider vinegar works best. I usually have a bottle of white vinegar in the kitchen for making certain Indian-Chinese Recipes and pickles, so used the same for this cake too.
I baked it into a loaf cake but you can bake it in a cake/brownie pan or even into cupcakes.
Check out this pressure cooker chocolate cake recipe if you want to bake a cake without an oven.
Eggless Chocolate Sponge Cake Recipe
Ingredients
- 1.5 cups of all-purpose flour
- 1 cup of sugar
- 3 tablespoon of cocoa powder
- ¼ cup of neutral oil I used vegetable oil
- 1 cup of cold milk use water or any nut milk for a vegan chocolate cake
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1 tablespoon of white vinegar / apple cider vinegar / lemon juice
- A pinch of salt
Instructions
- Pre-heat oven to 180C / 350F.
- Mix the sugar with the milk, oil, vanilla and vinegar. Take care to use cold milk otherwise the vinegar will curdle it. If you are unsure how it will go, just use water.
- Mix the flour, cocoa powder, salt, and baking soda in a bowl. Sift this dry mixture into the wet ingredients in three batches, folding it in after each addition. Don't over mix at this stage, just gently fold in until you don't see any trace of the batter. A few small lumps in the batter are fine.
- Lightly grease with oil or butter whatever pan you are using. Pour the batter in and bake in the pre-heated oven for 35-40 mins. Depending on the pan used, the baking time will vary. Mine took just over 40 mins.
- Let the cake cool and transfer to a cooling rack or cutting board.
- Store the cooled and cut cake in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 4 days.
Notes
- You can mix some chocolate chips into the batter if you'd like, or as soon as it's out of the oven, add some chocolate chips over the cake and spread it across the top as it melts
- As mentioned in recipe, omit milk and use water for a vegan version
The cake will have slightly rubbery / hard texture especially around the sides when it's warm. - Let it cool and sit for a while and it turns out perfect. For that reason, this cake is best made the day before you plan to serve it
Step by Step Eggless Chocolate Sponge Cake Recipe
0. Pre-heat oven to 180C / 350F.
1. Mix the sugar with the milk, oil, vanilla and vinegar. Take care to use cold milk otherwise the vinegar will curdle it. If you are unsure how it will go, just use water. I am assured that gives good results too.
2. Mix the flour, cocoa powder, salt, and baking soda in a bowl. Sift this dry mixture into the wet ingredients in three batches, folding it in after each addition. Don't overmix at this stage, just gently fold in until you don't see any trace of the batter. A few small lumps in the batter are fine.
3. Lightly grease with oil or butter whatever pan you are using. Pour the batter in and bake in the pre-heated oven for 35-40 mins. Depending on the pan used, the baking time will vary. Mine took just over 40 mins.
Let the cake cool and transfer to a cooling rack or cutting board. Store the cooled cake in an airtight container for up to 2 days outside or in the refrigerator for up to 4 days.
This Eggless Chocolate Sponge Cake Recipe goes really well with cookies and cream ice-cream. Trust me, I've tried it!
Vakula
Hi there what can I substitue sugar(no artificial sugar also ) with ?
nags
this recipe needs sugar.
Madhvi
In the chocolate sponge cake u have mentioned sugar. So which type of sugar is used. Are the measurement cups for flour and spoon for baking soda available in the market
nags
white sugar unless specific otherwise. yes correct, cups and spoons. use measuring cups available in kitchen and baking stores
Neha vegad
Can I double the ingredients quantity for larger cake
nags
yes sure
Harshada. J
Hiw do i convert this cake to vanilla cake.if I replace cocoa with all purpose flour the cake becomes sticky
umesh
Hello,Can we bake in pressure cooker with same timings..
nags
yes but timing will be higher
Kritika
Hi,
If I am making muffins out of this batter, for how much time should I bake it?
Thank you.
nags
reduce baking time by 10-12 minutes and check in between to see if done.
Durga
Hi Nags, I am planning to try this on my daughter's B'day. I would like to know what kind of cocoa that I should buy (either an unsweetened or semi sweet...) .Also, please do let me know if I can frost the cake with a simple chocolate frosting???
Thanks in advance. Just to mention here that I always visit your blog, if at all I try something new.
nags
hi, you should use unsweetened cocoa powder for this recipe. yes you can definitely frost it!
Marina
Hello!If i make this cake as a birthday cake with fondant and decoration and ganache or nutella filling, does it need to be refrigerated? In general, is it a cake that can stay outside the fridge and not melt? Thank you
nags
the cake itself won't melt obviously so if your question is about the decorations, then it really depends on what you are using. in general, yes it's better to refrigerate.
Rutuja
When u say 1 cup means how many grams and ml you are saying pkease tell 1cup if maida butter and sugar means how many tablespoon in your recipies.
nags
please try a google search for conversions, that's easier and quicker
Yogita
How can I use coffee powder instead of coco powder?
nags
you can't, this is a chocolate cake...