Soy-Free Chocolate Sponge Cake
Indulge in the airy decadence of this Soy-Free Chocolate Sponge Cake, a luscious dessert designed for chocolate lovers avoiding soy in their diet. This light and fluffy cake features the perfect balance of rich cocoa flavor, enhanced by the gentle sweetness of vanilla and a velvety texture achieved without the use of any soy-based ingredients. With just 20 minutes of preparation and simple pantry staples like all-purpose flour, unsweetened cocoa powder, and eggs, this classic chocolate sponge cake is easy to whip up for any occasion. Ideal for layering with soy-free frosting or a generous dusting of powdered sugar, it’s a versatile treat that serves as the ultimate centerpiece for birthdays, celebrations, or a cozy afternoon delight. Whether you’re baking for dietary restrictions or simply seeking a delicious twist on a timeless recipe, this soy-free marvel will leave everyone reaching for seconds!
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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
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 4-5 minutes.
Step 4
Gradually add the sugar to the eggs and continue to beat until the mixture is fluffy and ribbony.
Step 5
Gently fold in the dry ingredients using a spatula, being careful not to deflate the egg mixture.
Step 6
Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from heat and add the vanilla extract.
Step 7
Gradually add the warm milk mixture to the batter, folding gently until everything is well combined.
Step 8
Divide the batter evenly between the prepared cake pans.
Step 9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
Step 11
Once cooled, layer and frost with your choice of soy-free frosting or simply dust with powdered sugar before serving.
Nutrition Facts
| Serving size | (656.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1890.4 |
| Total Fat 70.5g | 0% |
| Saturated Fat 34.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 862.1mg | 0% |
| Sodium 2166.9mg | 0% |
| Total Carbohydrate 293.6g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 154.4g | |
| Protein 47.9g | 0% |
| Vitamin D 187.2IU | 0% |
| Calcium 255.8mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 1005.3mg | 0% |
Source of Calories