Continuing with the theme of baking without eggs, I want to share a recipe for eggless chocolate sponge cake that has been tested by more than a dozen cakes. This sponge cake turns out to be very tender, soft, airy and light in every sense.
The dough for this eggless chocolate sponge cake can be also used for baking muffins, cupcakes and even as a base for an eggless cheesecake. The taste is not too chocolaty rich, so it will be appreciated by those who are indifferent to chocolate. And also the advantage of this is that any filling is suitable for such a sponge cake.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute low-fat unsweetened yogurt or sour cream. Alternatively, you can make homemade buttermilk by adding 1 tbsp of lemon juice or vinegar to the milk (the amount of milk is equal to the amount of buttermilk in the recipe).
The quantity of products is calculated for a baking dish with a diameter of 18 cm (7 inches) for a sponge cake with a height of about 6 cm (2.4 inches).
Ingredients
- buttermilk
- odorless vegetable oil
- sugar
- all-purpose flour
- cocoa powder
- baking soda
How to make an eggless chocolate sponge cake
- Turn on the oven to preheat to 180°C (360°F).
- Mix the liquid ingredients (buttermilk and vegetable oil).
- Mix the dry ingredients (sugar, flour, cocoa powder, baking soda).
- Sift the dry ingredients into the liquid mixture and mix with a whisk or spatula until smooth.
- Pour the dough into a baking dish with the bottom covered with parchment, the sides ungreased.
- Bake at 180°C (360°F) until a wooden skewer comes out clean – about 30 minutes (baking time may vary depending on your oven).
- Remove the sponge cake from the oven and cool at room temperature.
Other eggless sponge cakes:
Buttermilk sponge cake
Pumpkin sponge cake
If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!
Eggless Chocolate Sponge Cake | YellowMixer.com
Print RecipeIngredients
- 200 ml (3/4 cup + 1 tbsp) of buttermilk
- 100 ml (1/2 cup) of odorless vegetable oil
- 150 g (3/4 cup) of sugar
- 180 g (1 1/2 cups) of all-purpose flour
- 20 g (2 tbsp) of cocoa powder
- 1 tsp of baking soda
Instructions
Turn on the oven to preheat to 180°C (360°F).
Mix the liquid ingredients (buttermilk and vegetable oil).
Mix the dry ingredients (sugar, flour, cocoa powder, baking soda).
Sift the dry ingredients into the liquid mixture and mix with a whisk or spatula until smooth.
Pour the dough into a baking dish with the bottom covered with parchment, the sides ungreased.
Bake at 180°C (360°F) until a wooden skewer comes out clean - about 30 minutes (baking time may vary depending on your oven).
Remove the sponge cake from the oven and cool at room temperature.
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