Eggless Chocolate Sponge Cake Recipe
Eggless Chocolate Sponge Loaf Cake Preparation time: 5 minutes Cooking time: 40 minutes Makes 8-10 slices
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