Eggless Chocolate Sponge Cake | Recipes Lokar

Eggless Chocolate Sponge Cake

The Victorian sponge is, obviously, the old most loved with a decent old chocolate sponge a nearby second yet the creative mind after that can go crazy with various styles and flavors. There are variations, for example, chocolate and orange, apple disintegrates, Bakewell flavors or even clingy toffee pudding sponge yet people will have many more little turns to plans past that, nonetheless, there is a workmanship to baking a super sponge cake and culminating that can take a lot of pelatihan.

Eggless Chocolate Sponge Cake


  • All-purpose flour 100 grams
  • Cocoa powder 56 grams
  • Yogurt 250 ml (It must be at room temperature)
  • Caster sugar 165 grams
  • Baking soda 1/2 teaspoon
  • Baking powder 1 & 1/2 teaspoon
  • Cooking oil 125 ml
  • Vanilla essence 1 teaspoon full

How to make Eggless Chocolate Sponge Cake ??

Eggless Chocolate Sponge Cake

  • Pre-heat the oven at 200 degrees C.
  • Bake the cake for 30 minutes, anyway before removing it from the oven ensure that it is impeccably cooked by embeddings a stick into the center of the cake. The stick will confess all.

Oil 9-inch baking skillet and line with margarine paper and keep aside.

Beat the yogurt and caster sugar until the sugar is completely disintegrated.

Add in the baking pop and baking powder and give a decent blend. Presently let it sit aside for 10-15 minutes. During this time sifter universally handy flour and cocoa powder in a bowl and keep aside.

You will see air pockets showing up, now add cooking oil and vanilla substance. Presently blend well.

Gradually add cocoa powder and generally useful flour, in segments, to the fluid fixings. Blend truly well and ensure there are no protuberances.

Empty this blend into the lubed baking skillet and put it in the oven. Let it bake at 200 degrees C for 10 minutes.

Following 10 minutes let down the temperature to 180 degrees C and bake for an additional 20 minutes.

To get a decent brilliant sparkle on your cake, either brush it with a Tbsp of milk or next to no measure of egg 10 minutes before you need to take out the cake from the oven. (I utilized milk and it gave immaculate brilliant sparkle)

Let the cake cool for 10 minutes before garnishing it on a platter and taking out the spread paper.


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