Eggless Chocolate Sponge Cake

I love sponge cakes. Actually, I love any kind of cake. Pound, moist, fudgy, even uncooked! 😀 However, nailing the texture of any traditional cake without using eggs is always a challenge. And even though I found a great recipe for a sponge cake using aerated cola, I was always on the look out for something simple. Something that didn’t involve fancy or expensive ingredients. And I finally found one from Nags’ blog

I did some tinkering around with the recipe since it look a bit more oily than what I would have liked. I reduced the oil drastically whilst crossing my fingers for a good spongy texture. To my surprise, I got an incredible sponge even though I used 1/2 of original requirements.

EGGLESS SPONGE CAKE RECIPE | Chocolate Sponge Cake
(Print this recipe)
(source: Edible Garden)

Prep Time: 5 min
Bake Time: 45 min
Bake Temp: 160 C
Makes: 1, 8 inch cake

Ingredients
1 1/4 cup All purpose flour
1/4 cup cocoa powder
3/4 cup Powdered sugar (adjust according to taste)
1 cup thick yogurt
1/2 tsp baking soda
1 tsp baking powder
1/4 cup oil
1 tsp vanilla extract
a pinch of salt
(1 cup is around 200 grams)

Method
1. Preheat oven to 160C
2. Grease & Line your baking pan
3. Add powdered sugar to thick yogurt / curd.

4. Beat well to form a smooth mixture

5. Add to the yogurt, baking powder, baking soda & a pinch of salt

6. Beat the mixture well. You’ll start seeing tiny bubbles all over the yogurt.

7. Let it rest for 5 minutes. You’ll see even more bubbles! (Its a pretty sight! :D)

8. Meanwhile, sift your flour & cocoa twice.

9. Add oil and vanilla extract to the yogurt

10. Mix well

11. Add the flour mix 1 big spoon at a time while incorporating the flour into the yogurt mix

12. Keep doing until all the flour is in the yogurt mix. It shouldn’t be too thin or too thick. (If too thin, add 1 tbsp of flour and if its too thick, add a few drops of milk or water)

13. Pour the batter in the prepared baking pan. (I poured in a 9 inch pan so got a flatter cake)

14. Cover with aluminum foil IF your cake tops generally burns

15. Bake at 160 C for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean without leaving wet batter.

16. Invert, remove the parchment paper & let it cool completely before covering with frosting (if necessary).


17. Serve as it is, chilled or slathered with generous frosting such as chocolate ganache, chocolate frosting etc.

Notes

  1. Skip cocoa powder to have a simple vanilla sponge
  2. The sponge is incredible even after spending 2 days in the fridge!


32 Comment

  1. Pranav says: Reply

    Hi Kavitha, Your tip about reducing the bake time by 20 degrees in case of a convection microwave was spot on. I had almost given up on my passion about baking things as the outcome used to be too dry, almost always burnt, yet unevenly cooked. So a huge thanks, you’re a savior 😛
    Now i din’t exactly follow your recipe and used condensed milk (egg-less) instead, to keep things simple. But now i feel confident enough to try this out. Also, could you give a heads up to making a fluffy cake ? Mine turned out to be a bit flat.
    Thanks 🙂

    1. Hi Pranav,

      Glad it worked out. 🙂 For fluffy cakes, you may want to follow this recipe up here. I’ve found that cakes with condensed milk turn out a bit dense. This one is very spongy!

  2. Ruhi says: Reply

    Hello kavitha..
    I tired many recipes for baking a perfect cake and made hundreds of attempts but I always end with half baked cake mostly the crust would be baked in fact burnt and where as the bottom one would remain semi-baked sticking to the pan or I would end up getting a hard cake with still dry maida smell… I do have the same oven as u do… I tired baking at low temp also i.e 150c with preheating but as always my cake s not edible….😣😣

    1. When you bake at a lower temperature, it takes longer to bake the cakes. I usually bake cakes at 140 C for around 50-60 minutes.. .with only last 5 minutes uncovered. Try that and see.

      1. Ruhi says: Reply

        Hiee kavitha… thnxx alot 4 replying back.. can u please tell the temperature at which u bake like for cake, muffins, cupcake, tarts and all baked stuff as I can have some idea and get hack of it while baking the respective things….

        1. I’ve mentioned all the temperatures in the recipe itself. If you’re using a convection oven, it is advisable to bake at 10-20 C lower than what is mentioned in the recipes.

  3. It has rised in the middle and cracked. Outer crust is hard. While removing from container it didnt come out cleanly.

    1. Hi Shweta,

      That is a problem with some convection oven models. You can read this post (http://foodomania.com/prevent-cake-top-burning-or-cracking/ ). You just need to figure out the right settings in your oven

      1. Thank you☺

  4. Hello kavitha,
    I tried your recipe today. The taste was good but the cake broke up in the middle while baking. It had wears. Did i make a mistake in adding quantity of any ingredients…??? I too own onida black beauty microwave. Pls suggest me.

  5. geetha marath says: Reply

    hello.i always preheat my oven first.but preperations take more time and when it starts to beep iam alittle confused.usually iswitch off the oven and preheat it again.does it matter. becoz my cakes are burnt on top and uncooked inside

    1. You need to preheat the oven about 5 min before everything is ready. And the cake burning on top is not because of preheating twice. It is probably because your oven temp is too hot. Try reducing the temp by 10-20 C and cover the cake pan with aluminum foil for 15 minutes

  6. Anusree says: Reply

    Dear Kavitha,
    Thank you for this simple recipe. I am a novice at baking and I used your recipe to bake my very first cake in my convection oven. I used a heart shaped mold but 150C for 50min with no preheating was perfect for me. This sponge cake was a beauty and a hit in my home. Next time I might add a tad more sugar, thats all. BTW, I didnt have powdered sugar so I used regular grains and let it dissolve into the curd and it was fine too.
    I got some extremely pretty pics of the cake too 😀 Thanks!!!

    1. Hi Anusree! Thanks for the feedback! I’d love to see your pictures! 🙂 Do share it on Facebook – http://www.facebook.com/Foodomania04

      I’ve used granulated sugar myself many a times, but using powdered sugar does make a difference in the texture. Not a lot, but to people who are absolutely particular about a super soft cake, powdered sugar can help 🙂 All you gotta do is grind the granulated sugar in a mixer for 30 seconds and sift it!

  7. Jyo says: Reply

    By the way, do you know the use of the crispy tray that comes with the Onida Black beauty (pc 28)? Not sure what it is for.
    Thanks
    Jyo

  8. Jyo says: Reply

    Kavitha, I tried this cake today minus the cocoa pwd. I pre-heated to 160C and when it beeped I kept it going for a few more mins. Then put in the cake pan (stainless steel 8 inch pan) and kept it for 45 mins first. Then another 5 mins. Let it stand for several mins. Opened it and realised that it was not done, so I preheated again and put it in for another 10 mins. After letting it stand, the cake was wet and very underdone. What shd I do?
    Thanks
    Jyo

    1. Sorry! Just getting to this comment now! First of all, I don’t think you can bake in stainless steel.. aluminium baking pams transmit heat well and ensure even baking.. and if you have a convection oven. .you have to bake at 150 or less for longer time

      1. Jyo says: Reply

        Thanks kavita. Will try it once again. this time at 150 C. Will it take longer than 50 minutes? Bcos that is how long I tried it last time.
        Thanks
        Jyo

        1. Its really hard to say Jyo. At 150C, it should be done in about 50-60 minutes. But since every oven differs, you really have to keep checking on it every 5 minutes after the 45th minute

  9. Jyo says: Reply

    Hi Kavita,
    I have the Onida Black Beauty microwave convection too. You said to preheat the micro to 160C. For how long is the preheating? Once it reaches the set temp,for how long do I keep going? Just starting to use my microwave for baking. Hence the question.
    Thanks, Jyo

    1. HI Jyo,

      Please refer to my post on setting oven temperature for detailed instructions >> http://foodomania.com/setting-oven-temperature/

  10. Jyoti says: Reply

    Kya microwave ko pahla preheat karna hai

    1. First of all, do you want to “BAKE” a cake or make in MICROWAVE? Since you have the same oven as I, you have to options. Do you have the ALUMINUM CAKE BAKING PAN?

  11. thashmeera says: Reply

    Vaw looks yummy… Thanx kavi, am gonna try it fo sure.

  12. Anjali says: Reply

    What a sponge you have got in this cake…just amazing! Thanks for linking. 🙂

  13. Hi Dear even i make cakes this way. nice to see your spongy cake.

    Do participate in my first EVENT AND GIVEAWAY-SHOW ME YOUR DESSERT

    THANKS

  14. I like eating unbaked cakes too!! lol Mmmm, I love cake!!

    Brie @ Breezy Pink Daisies

  15. Anjana says: Reply

    Kavi I made your chocolate cake today ,it is the best cake recipe !!easy quick and super delicious.check my blog post:)

  16. meena says: Reply

    hi kavi this is almost similar to brownies right

    except the method changes in middle

    love the texture u got here

    1. RK says: Reply

      yes it is similar! 🙂

  17. Looks so moist n fluffy

  18. wow…super soft n moist choco cake…bookmarked to try…thanks for sharing!

Leave a Reply