Baking · Vegetarian
Eggless Chocolate Sponge Cake
A moist, deep-chocolate eggless sponge, ideal for layered cakes and truffle cakes.
A moist, deep-chocolate sponge made without eggs. It is the base for truffle cakes and layered celebration cakes, and it stays soft for days.
Method
- Preheat oven to 180 °C; grease and line a 7-inch tin.
- Sift maida, cocoa, baking powder, baking soda and salt twice.
- Whisk curd, sugar and oil until smooth; add vanilla and coffee dissolved in a spoon of hot water.
- Fold in the dry mix with milk in two or three additions to a smooth, flowing batter.
- Bake 30 to 35 minutes until a skewer comes out clean.
- Cool completely before cutting or icing.
Chef's tips
- Sifting cocoa twice avoids lumps and gives a smoother crumb.
- A little coffee deepens the chocolate flavour without tasting of coffee.
Free PDF guide: this recipe is in our Eggless Baking Starter Guide (15 pages, free download).
Want to master this hands-on? Join our Eggless Cake Baking Master Course in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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