Eggless Chocolate Sponge Recipe
This is a solitaire from my recipe treasure trove. Eggless sponge that can be used for all kinds of frosted cakes with an assurance of top-notch results. Soft interiors and a dainty rich chocolate flavour is a real pleasure you will experience. The eggless chocolate sponge turns out very moist, spongy and fluffy with incredible zing. It's a simple chocolate sponge that will give you the freedom to choose the frosting of your choice.
Servings: 10 people
Calories: 150kcal
Equipment
- oven
Ingredients
- 1 cup warm water
- 1/2 cup cocoa powder https://amzn.to/34l3cwh
- 1 and 1/2 cup all-purpose flour
- 1 cup caster sugar
- 3/4th tsp baking powder
- 1/4th tsp salt
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract https://amzn.to/2QXy569
- 1 tbsp white vinegar
- 1/8th tsp baking powder
Instructions
- Preheat the oven at 180* C and line a 9-inch cake pan https://amzn.to/2rlO42Z with parchment paper. Set it aside.
- In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well.In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
- Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth.
- In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Pour the prepared batter in the parchment-lined cake pan and bake for 30 - 35 minutes at 180*C.
- After about 30 minutes of baking time, check with a skewer the doneness. If no wet crumbs stick to the skewer, the cake is baked. Take the cake out and let it cool on a wire rack. Slice and frost it, according to your choice and enjoy.
Nutrition
Serving: 1portion | Calories: 150kcal