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You are here: Home / Cake Recipes / Eggless Chocolate Sponge Cake Recipe (No Butter)

Eggless Chocolate Sponge Cake Recipe (No Butter)

February 28, 2020 83 Comments

Eggless Chocolate Sponge Cake Recipe

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.

There are a few ways you can bake a cake eggless and still make it taste great. Using banana is one way (check out the Chocolate Banana Pound Cake recipe) or yogurt (like in the Basic Vanilla Sponge Cake or the Chocolate Yogurt Cake). Flax seed meal is another option but one option I hadn’t tried yet was vinegar. 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 Indo-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. While we are on the topic, let me tell you how AMAZING this Chicago Metallic Loaf Pan is. Must buy if you bake bread and like loaf-shaped cakes.

4.2 from 5 reviews
Eggless Chocolate Sponge Cake Recipe
 
Print
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
Eggless Chocolate Sponge Loaf Cake Preparation time: 5 minutes Cooking time: 40 minutes Makes 8-10 slices
Author: nags
Recipe type: Cake
Cuisine: International
Serves: 10 Slices
Ingredients
  • 1.5 cups of all-purpose flour
  • 1 cup of sugar
  • 3 tbsp 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 tsp of baking soda
  • 1 tsp of vanilla extract
  • 1 tbsp of white vinegar / apple cider vinegar / lemon juice
  • A pinch of salt
Instructions
  1. Pre-heat oven to 180C / 350F.
  2. 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.
  3. 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.
  4. 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.
  5. Let the cake cool and transfer to a cooling rack or cutting board.
  6. 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.
3.5.3208

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.

Eggless Chocolate Sponge Cake (No Butter) Recipe

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.

Eggless Chocolate Sponge Cake (No Butter) Recipe

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.

Eggless Chocolate Sponge Cake (No Butter) Recipe

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.

Eggless Chocolate Sponge Cake (No Butter) Recipe

This Eggless Chocolate Sponge Cake Recipe goes really well with cookies and cream ice-cream. Trust me, I’ve tried it 😉

Notes

– you can add some chocolate chips to the top of the cake if you 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
UPDATE: I was asked by a lot of you about the deep colour of my chocolate doughnut cakes and the reason is the Valrhona cocoa powder I used. It’s amazing, gives a lovely purple hue and great depth in recipes it’s used in. You can use any cocoa powder you have in mind, but if you are wondering which cocoa powder to buy, highly recommend  Valrhona cocoa powder. (Not paid advertising but post contains affiliate links)

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By nags Filed Under: Cake Recipes, Chocolate, Eggless Cakes

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Reader Interactions

Comments

  1. Praachi

    April 29, 2020 at 3:55 pm

    Could u help me with how can I bake this cake in a cooker

    Reply
    • nags

      May 2, 2020 at 10:05 am

      please search for my post on “how to make cake in a pressure cooker”

      Reply
  2. Puja

    April 26, 2020 at 2:44 am

    This is the best eggless cake I have made.Cant thank you enough.I am happy that I didn’t give up on an eggless cake.

    Reply
    • nags

      April 28, 2020 at 11:37 am

      glad you liked the eggless cake!

      Reply
  3. Vakula

    August 19, 2018 at 7:58 am

    Hi there what can I substitue sugar(no artificial sugar also ) with ?

    Reply
    • nags

      September 14, 2018 at 9:29 am

      this recipe needs sugar.

      Reply
  4. Madhvi

    July 30, 2018 at 3:40 pm

    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

    Reply
    • nags

      August 13, 2018 at 4:40 pm

      white sugar unless specific otherwise. yes correct, cups and spoons. use measuring cups available in kitchen and baking stores

      Reply
  5. Neha vegad

    August 29, 2017 at 10:55 pm

    Can I double the ingredients quantity for larger cake

    Reply
    • nags

      November 13, 2017 at 2:34 pm

      yes sure

      Reply
  6. Harshada. J

    April 4, 2017 at 3:52 pm

    Hiw do i convert this cake to vanilla cake.if I replace cocoa with all purpose flour the cake becomes sticky

    Reply
  7. umesh

    February 18, 2017 at 6:22 pm

    Hello,Can we bake in pressure cooker with same timings..

    Reply
    • nags

      June 9, 2017 at 9:15 pm

      yes but timing will be higher

      Reply
  8. Kritika

    December 25, 2016 at 2:11 am

    Hi,
    If I am making muffins out of this batter, for how much time should I bake it?

    Thank you.

    Reply
    • nags

      December 26, 2016 at 8:03 pm

      reduce baking time by 10-12 minutes and check in between to see if done.

      Reply
  9. Durga

    December 2, 2016 at 6:45 pm

    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.

    Reply
    • nags

      December 3, 2016 at 8:13 am

      hi, you should use unsweetened cocoa powder for this recipe. yes you can definitely frost it!

      Reply
  10. Marina

    May 25, 2016 at 5:15 am

    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 frifge and not melt?Thank you

    Reply
    • nags

      May 25, 2016 at 9:35 am

      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.

      Reply
  11. Rutuja

    April 8, 2016 at 3:18 am

    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.

    Reply
    • nags

      April 10, 2016 at 2:10 pm

      please try a google search for conversions, that’s easier and quicker

      Reply
  12. Yogita

    April 5, 2016 at 7:28 pm

    How can I use coffee powder instead of coco powder?

    Reply
    • nags

      April 10, 2016 at 2:15 pm

      you can’t, this is a chocolate cake…

      Reply
  13. Suman

    March 21, 2016 at 9:17 am

    Can u tell me the ammount of cake in terms of grams ?? Is it 1/2 kg or 1 kg??

    Reply
    • nags

      March 21, 2016 at 3:54 pm

      i would say about 400-500gm. haven’t weighed it, sorry

      Reply
      • Suman

        March 21, 2016 at 8:03 pm

        Okay thanku so its around 1/2 kg.

        Reply
  14. swathi

    February 24, 2016 at 11:19 pm

    This chocolate is really really good. I also added coffee powder.

    Reply
    • nags

      February 25, 2016 at 9:23 am

      thank you swathi

      Reply
  15. Amity

    February 7, 2016 at 8:12 pm

    Hello & thank you for your wonderful recipes! I made this cake for my hubby’s birthday and it was soooo delicious.I would like to try making chocolate and orange cake, do you think it would work to substitute fresh orange juice for the milk/water? Or will that make the batter too acidic and change the reaction with the baking soda? Thanks again!

    Reply
    • nags

      February 8, 2016 at 10:00 am

      hi there! you can reduce the amount of milk and add 1/2 cup fresh orange juice. Also add some grated orange rind to the batter for a deeper orange flavour

      Reply
      • Amity

        February 20, 2016 at 10:41 pm

        I followed you advice and the cake turned out delicious! I used soya milk instead of cow’s milk and also made a chocolate orange icing to drizzle over the top after the cake had cooled. I will definitely make this again-thank you!

        Reply
        • nags

          February 20, 2016 at 10:47 pm

          Thank you so much Amity! 🙂

          Reply
        • Mahendra

          July 26, 2020 at 4:45 pm

          Mam, is adding Baking powder not necessary in this receipe.

          Reply
          • nags

            August 4, 2020 at 12:15 pm

            not needed

            Reply
  16. kirtika

    February 6, 2016 at 1:39 am

    my cake turned out alright but its too dark and hard on the upper portion and not properly cooked in the bottom, what should i do?

    Reply
    • nags

      February 7, 2016 at 1:53 pm

      Looks like your oven temperature is not even. I recommend placing the cake pan in the middle of the oven and also loosely covering with some aluminium foil while baking so that the top doesn’t get burnt

      Reply
  17. Bhagwat aswal

    December 28, 2015 at 3:11 pm

    Hi I try this respis bt cake making very dense …what should I do make fulffy

    Reply
    • nags

      December 29, 2015 at 10:11 am

      If you followed the recipe exactly, it should not be dense

      Reply
      • Akshara

        May 2, 2018 at 12:49 am

        U look beautiful, I try first time cake

        Reply
  18. Veena

    December 22, 2015 at 8:29 pm

    Pl also let me know d prep of similar simple Eggless cake in pressure cooker

    Reply
    • nags

      December 22, 2015 at 9:14 pm

      Here is eggless pressure cooker cake recipe

      Reply
  19. Veena

    December 22, 2015 at 7:43 pm

    I hv tried ur simple Eggless choch cake ,2-3 times n it turned out to b really yummy n fluffy …and felt like cashews n raisins …n prep it using d same old recipe used by me earlier 2-3 times….but at last d cake turned to b hard n not much moist n not soft.. Felt a lot

    Reply
  20. Veena

    December 15, 2015 at 8:25 pm

    The above eggless cake without butter nor condensed milk turns out to b yummy …pl do let me know how to prepare a fruit Eggless cake in d similar manner ….

    Reply
    • nags

      December 15, 2015 at 8:43 pm

      thank you veena. try this eggless fruit cake recipe.

      Reply
  21. Chitz

    March 12, 2013 at 7:34 pm

    I made this for my friends who visited last week 🙂 Turned out a hit !!

    Reply
  22. Ashwini Shridhar

    December 27, 2012 at 9:10 pm

    Hi there! 🙂
    I made this cake yesterday and it came out really great! But coz I had ran out of cocoa powder, I substituted it with melted dark chocolate bars! Nevertheless, the recipe is awesome! Thank you so much! This one's gonna go in my book! 🙂

    Reply
  23. Vruti Shah

    November 3, 2012 at 1:24 pm

    Can I use wheat flour or maida instead of all purpose flour?

    Reply
    • Nagalakshmi V

      November 4, 2012 at 1:23 am

      yes you can – use maida for best results

      Reply
  24. Anonymous

    November 1, 2012 at 9:50 pm

    Can we use store bought lemon juice? or should it be fresh lemon juice?

    Reply
    • Nagalakshmi V

      November 2, 2012 at 2:20 am

      i would recommend fresh lemon juice although store-bought should work too

      Reply
  25. Anonymous

    October 16, 2012 at 3:41 pm

    Thank u so much…it came out really nice…i had taken lemon instead of vinegar and replaced vegetable oil with ghee..it tested awesome…

    Reply
  26. salma haridas

    October 7, 2012 at 1:47 pm

    Cake is done…tho i made a few changes….i removed 3 tablespoons of flour from the cup and added powdered Flax seed.. then added lowfat buttermilk instead of milk and substituted 1/3 of the ssugar with Stevia sugar substitute…very tasty…but cud havhe used some more sugar…
    Thanx for the recipe….My husband has mild bloodsugar and i have cholestrol(pretty high!!!!)so this is an ideal cake for us…

    Reply
    • Nagalakshmi V

      October 8, 2012 at 2:25 am

      thank you so much for keeping me posted salma. hope both your health gets better soon 🙂 thanks for the kind words. keep visiting!

      Reply
  27. salma haridas

    October 7, 2012 at 11:43 am

    Saw ur blog today. I am going to make this cake now..But more than the recipes i enjoyed reading ur way of writing..very casual and fun…I enjoy cooking and esp baking….will post after i make the cake….All the best to u…Salma Haridas

    Reply
  28. Anonymous

    October 7, 2012 at 7:21 am

    Hello nagalakshmi
    I would like to know more about the oven for baking cakes
    Please can u give me some ideas and brands for which I can bake cakes not the in build one
    I really like to make cakes
    Please help I live in Singapore

    Reply
  29. Asha Kandavel

    September 30, 2012 at 3:25 pm

    hi Nags…

    I really wish to try this but i dun hav an oven… can u please assist me how to make this cake with a pressure cooker or an electronic cooker..

    Reply
    • Nagalakshmi V

      October 1, 2012 at 2:57 am

      i haven't tried making cake in pressure cooker or electronic cooker. please try a google search and you will find lots of articles on that topic 🙂

      Reply
  30. Anonymous

    September 29, 2012 at 10:40 am

    hai…
    i'm coming back 2 U…
    when you say one cup of flour…you mean 120grams rt? some say 100gm… some say 150 gms…
    is there any authentic site that would give a onversion table( for both wet and dry ingredients ) 4r baking in general…???
    hope i'm not toubling u . I am new to baking…
    so please pardon my ignorance.would like to educate myself from established people like U b4r i venture into baking…
    regards… valli.

    Reply
    • Nagalakshmi V

      September 30, 2012 at 3:13 am

      i am sorry valli, i only measure by cups and have never tried weighing how much my cup measures. it does differ from brand to brand of measuring cups but if you have a measuring cup, just go by that. you can adjust measurements a bit as you like itl

      Reply
    • Anonymous

      October 15, 2012 at 10:34 am

      Hi…
      i bought myself a set of measuring cups & spoons and also tried a couple of recipes. they came out well.
      thanx,
      valli.

      Reply
  31. Umm zaid

    September 28, 2012 at 11:53 am

    Wow thanks a lot for this recipe.made three cakes in two days.kids helped out and we all enjoyed.wat size is the loaf tin ?

    Reply
    • Nagalakshmi V

      September 28, 2012 at 12:57 pm

      the loaf pan i used is 8.5 x 4.5. here's the link http://www.amazon.com/gp/product/B003YKGRKU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003YKGRKU&linkCode=as2&tag=edibgard-20

      Reply
  32. indiamap

    August 21, 2012 at 1:16 pm

    This looks so delicious, I showed this to my mom to prepare this Sunday

    Reply
  33. Anonymous

    August 20, 2012 at 1:06 pm

    Very very similar to the Chocolate Cake recipe from 'The Joy of Vegan Baking'- The recipe has never failed me yet! 🙂

    Pics look awesome, your site is abs lovely!
    Cheers!

    Reply
  34. RAKS KITCHEN

    August 16, 2012 at 6:13 am

    Colour and texture of the cake looks perfect! Thank you for the link love Nags 🙂

    Reply
  35. Tharisi

    August 15, 2012 at 2:07 am

    Cake looks so moist and I think I saw your napkins at Ikea- beautiful!

    Reply
  36. notyet100

    August 14, 2012 at 9:36 am

    Drool worthy pics,,,nd the cake looks delicious,,l

    Reply
  37. Bharathy

    August 13, 2012 at 3:09 pm

    Cake slices look perfect! light and rich in colour..just the way it should be!!!

    I have tried the recipe long back…may be 4 years… it was from show me the curry vdo… http://www.youtube.com/watch?v=ZyhvDXyOefY

    Reply
  38. jeyashrisuresh

    August 13, 2012 at 1:56 pm

    I have made this cake many times and it never failed . My daughter's friends are a big fan of this cake. Nice idea of baking in loaf pan and beautifully clicked nags

    Reply
  39. Neha Shah

    August 13, 2012 at 12:40 pm

    This is the recipe for Wacky Cake.. It turns out perfect! I had quite forgotten about this, will have to bake it again, especially since it is Shravan and we don't eat eggs. 🙂
    http://en.wikipedia.org/wiki/Wacky_cake

    Reply
  40. Priya R

    August 13, 2012 at 9:41 am

    looks great, great recipe Nags

    Reply
  41. Siri

    August 13, 2012 at 9:24 am

    Love the deep hue of the cake Nags. I have tried just with condensed milk the other day and was quite pleased with the results. It reminded me of one of our first FSB projects where each one of us has chosen an egg substitute. Vinegar, a little apprehensive but will give it a shot next time around. 🙂

    Siri

    Reply
  42. Shreya

    August 13, 2012 at 7:45 am

    Easy recipe! Love it! I've used flax seeds a lot, and I substitute it for any cake recipe or cookie recipe calling for eggs. I'm about to bake the banana bread today as I have two ripe bananas lying in the fruit bowl. So, this cake will have to wait until tomorrow. I've tried yogurt/ buttermilk/ milk+vinegar and condensed milk also as egg substitutes, and definitely prefer buttermilk or milk+vinegar cakes for the rise. With flax seeds, I feel it rises well if the powder is mixed with water (1 egg = 1 tbsp flax seed powder + 3tbsp water) and MWed for a few seconds and beating with butter.

    Reply
  43. Happy Cook / Finla

    August 13, 2012 at 7:33 am

    I have never baked anything without eggs, i am sure going to try this.

    Reply
  44. Premalatha Aravindhan

    August 13, 2012 at 5:40 am

    wow amazing bake,love the tin too…craving for a slice now:)

    Reply
  45. Sangeetha Nambi

    August 13, 2012 at 5:31 am

    super dooper moist cake…
    http://recipe-excavator.blogspot.com

    Reply
  46. Divya Kudua

    August 13, 2012 at 5:22 am

    One of the first cakes I've tried baking was this.I got the recipe from Aayisrecipes.I remember,I had baked it in the microwave,it turned out delicious and for a while I used to bake it quite often.Somehow,I felt I could detect the taste of vinegar in it(though no one else could!)and then stopped making it altogether!Love how moist and chocolatey the slices look!

    Reply
  47. Spencer

    August 13, 2012 at 4:55 am

    Looks really good! I like a nice moist chocolate cake and your one looks fabulous!

    Reply
  48. My Cooking Journey

    August 13, 2012 at 2:38 am

    The cake looks beautiful and moist. I have tried using vinegar when baking basic yellow cake and the result was not bad at all. This one is a must try for my DH who is a big chocolate fan 🙂

    Reply
  49. My Cooking Journey

    August 13, 2012 at 2:36 am

    The cake looks so moist and delicious. I have used vinegar for baking the basic yellow cake. Got to try this one for my DH, who is big chocolate fan.:)

    Reply
  50. Veena Theagarajan

    August 13, 2012 at 1:41 am

    Cake looks so moist and soft.. I have done this with water instead of milk it did came out so wonderful!
    Great-secret-of-life.blogspot.com

    Reply
  51. Archana Kumar

    August 13, 2012 at 1:37 am

    I've tried baking with vinegar and it really turns out well…Like the colour of this one !

    Reply
  52. sowmya's creative saga

    August 13, 2012 at 2:03 am

    i have a similar one at my space which I adapted from priya.. in case you are interested heres the link-http://www.creativesaga.com/2011/06/eggless-chocolate-cake-using-vinegar.html
    i know this cake tastes as wonderful as it looks..

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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