Gluten-Free Chocolate Sponge Cake
Indulge in the decadence of this Gluten-Free Chocolate Sponge Cake, a light and airy dessert perfect for all occasions. Made with gluten-free all-purpose flour and rich cocoa powder, this cake delivers all the chocolatey goodness without compromising dietary needs. Whipping up this crowd-pleaser takes just 20 minutes of prep time, and the result is a perfectly tender crumb that melts in your mouth. Fluffy eggs whisked to perfection and a touch of vanilla extract ensure a wonderfully soft texture and aromatic flavor. Ideal for celebrations or as a simple treat, this cake is versatile enough to be served as is or dressed up with your favorite frosting or fruit toppings. Whether you're gluten-free or just exploring new desserts, this recipe guarantees full satisfaction with every bite.
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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
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper.
Step 2
In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
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.
Step 4
Add the vanilla extract to the egg mixture and mix until combined.
Step 5
Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Step 6
Add the vegetable oil and milk, gently folding them into the batter until just combined.
Step 7
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
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
| Serving size | (714.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1948.3 |
| Total Fat 84.1g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 34.2g | |
| Cholesterol 751.1mg | 0% |
| Sodium 2184.5mg | 0% |
| Total Carbohydrate 298.3g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 159.9g | |
| Protein 41.0g | 0% |
| Vitamin D 214.5IU | 0% |
| Calcium 327.3mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1242.1mg | 0% |
Source of Calories