Soy-Free Chocolate Sponge Cake
Indulge in the decadent simplicity of this Soy-Free Chocolate Sponge Cake, a light and airy dessert perfect for any occasion. Crafted with common pantry staples, this recipe eliminates soy without compromising on flavor or texture, making it ideal for those with dietary restrictions. The irresistible combination of fluffy eggs, rich cocoa powder, and a touch of buttery warmth provides a perfectly moist base, while the gentle folding method ensures a tender crumb. Quick to prepare in just under an hour, this cake can be elegantly layered with soy-free frosting or dusted with powdered sugar for a minimalist, crowd-pleasing finish. Perfect for birthdays, gatherings, or just a weekday treat, this chocolate sponge cake is a must-try for dessert enthusiasts seeking a soy-free option.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 4 pieces large eggs
- 150 grams granulated sugar
- 60 milliliters whole milk
- 1 teaspoon vanilla extract
- 50 grams unsalted butter
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 4-5 minutes.
Gradually add the sugar to the eggs and continue to beat until the mixture is fluffy and ribbony.
Gently fold in the dry ingredients using a spatula, being careful not to deflate the egg mixture.
Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from heat and add the vanilla extract.
Gradually add the warm milk mixture to the batter, folding gently until everything is well combined.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
Once cooled, layer and frost with your choice of soy-free frosting or simply dust with powdered sugar before serving.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 154.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 256 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1005 mg | 21% | |
*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.
