Gluten-Free Chocolate Sponge Cake
Indulge your sweet tooth with this decadent Gluten-Free Chocolate Sponge Cake, a light and airy dessert perfect for any occasion! Crafted with gluten-free all-purpose flour and unsweetened cocoa powder, this recipe ensures a rich, chocolatey flavor without compromising on texture or dietary needs. The fluffy sponge is made extra tender with the addition of eggs, vegetable oil, and milk, while a subtle hint of vanilla rounds out its irresistible taste. With only 20 minutes of prep time and straightforward instructions, this cake is perfect for both novice bakers and seasoned pros alike. Serve it as-is for a simple treat or dress it up with your favorite frosting, fresh fruit, or a dusting of powdered sugar. Whether you're catering to gluten-free diets or searching for a crowd-pleasing dessert, this chocolate sponge cake is sure to impress!
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 50 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 Large eggs, at room temperature
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 60 milliliters Vegetable oil
- 120 milliliters Milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper.
In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs until they become thick and pale. Gradually add the sugar while whisking on high speed until the mixture is light and fluffy.
Add the vanilla extract to the egg mixture and mix until combined.
Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Add the vegetable oil and milk, gently folding them into the batter until just combined.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 159.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
