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.
Eggless Chocolate Sponge Cake Recipe
Ingredients
- 1.5 cups of all-purpose flour
- 1 cup of sugar
- 3 tbsp of cocoa powder
- 1/4 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
- 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.
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 😉
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)
Can u tell me the ammount of cake in terms of grams ?? Is it 1/2 kg or 1 kg??
i would say about 400-500gm. haven’t weighed it, sorry
Okay thanku so its around 1/2 kg.
This chocolate is really really good. I also added coffee powder.
thank you swathi
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!
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
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!
Thank you so much Amity! 🙂
Mam, is adding Baking powder not necessary in this receipe.
not needed
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?
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
Hi I try this respis bt cake making very dense …what should I do make fulffy
If you followed the recipe exactly, it should not be dense
U look beautiful, I try first time cake
Pl also let me know d prep of similar simple Eggless cake in pressure cooker
Here is eggless pressure cooker cake recipe
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
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 ….
thank you veena. try this eggless fruit cake recipe.
I made this for my friends who visited last week 🙂 Turned out a hit !!
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! 🙂