Nut-Free Chocolate Sponge Cake
Indulge in the soft, airy texture of this Nut-Free Chocolate Sponge Cake, a perfect dessert for chocolate lovers seeking a recipe free of nuts. Made with simple pantry staples like all-purpose flour, cocoa powder, and granulated sugar, this light and fluffy cake achieves its tender crumb through whipped eggs and a touch of warm milk and butter for added richness. Ideal for those with nut allergies or anyone looking for a versatile chocolate cake, this delightful treat bakes up in under 30 minutes and pairs beautifully with your favorite frosting or a dusting of powdered sugar. Whether for birthdays, afternoon tea, or weekend indulgence, this easy-to-make chocolate sponge is destined to become a household favorite.
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Recipe Information
Ingredients
- 125 grams all-purpose flour
- 25 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 60 milliliters milk
- 30 grams butter
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 4-5 minutes.
Gradually add the granulated sugar to the beaten eggs, continuing to beat at high speed until the mixture is fluffy, and the sugar is dissolved, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Gently fold the dry ingredients into the egg mixture in three stages, being careful not to deflate the batter.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Take care not to boil the mixture.
Immediately add the hot milk mixture into the batter in a steady stream, folding gently until just incorporated.
Pour the batter into the prepared cake pan and smooth the top 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 about 10 minutes.
Carefully turn the cake out onto a wire rack to cool completely before serving or frosting.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 154.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 245 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 902 mg | 19% | |
*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.
