Indian Style Eggless Chocolate Sponge Cake
by Tarla Dalal
Added to 479 cookbooks
This recipe has been viewed 343914 times
Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with 25 amazing images.
This Indian style eggless chocolate sponge cake recipe is made with the most basic baking ingredients that are easily available in every well maintained Indian household pantry and this recipe uses minimum of ingredients. We call this Indian style eggless chocolate sponge cake recipe as the recipe is for vegetarians and we use condensed milk and no eggs. The recipe is so easy that even a amateur would not go wrong with it as it is hassle free.
Your kiddos birthday or planning for a high tea party at home? We have a perfect dessert recipe for you which is super easy to make, Indian style eggless chocolate sponge cake recipe.
This eggless chocolate sponge cake recipe is super moist and delicious. We have used condensed milk as a replacement to eggs yet the cake turns out to be super spongy and soft. Some people also use banana as a substitute.
To make eggless vegetarian chocolate sponge cake, sieve the plain flour, cocoa powder , baking powder and baking soda together. Using good quality cocoa powder is very necessary to extract the best of flavours so make sure you are using the best one, also baking powder and soda are leavening agents that would help us make the cake spongy and fluffy. Keep aside. Combine wet ingredients like the condensed milk, melted butter, vanilla essence and 6 tbsp of water in a deep bowl and beat well using a whisk. Condensed milk will make the cake soft and also add sweetness to out eggless vegetarian chocolate cake, we have not used any sugar in the recipe. Add the sieved flour mixture and mix gently with help of a spatula.The batter should be of dropping consistency. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use Indian style eggless chocolate sponge cake as required.
If you are planning to store this Indian style eggless chocolate sponge cake, use oil instead of butter as the butter tends to solidify the cake will turn solid. Also, while mixing the ingredients together make sure you do not over mix them or it will knock out the air and you will end up with a dense cake.
Chocolate always has a nice, romantic feel to it, and nobody wants to miss out on anything chocolaty! Chocolate cakes can be made eggless too, and they can be just as soft as the ones you find at the bakery. You can top and serve Indian style eggless chocolate sponge cake recipe | eggless chocolate sponge cake recipe | with icing sugar or chocolate syrup.
I have used this Indian style eggless chocolate sponge cake in recipes like Chocolate Orange Mousse-Cake, Ebony and Ivory and Chocolate Mousse Cake.
Enjoy Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with detailed step by step recipe photos and video below.
For indian style eggless chocolate sponge cake- Sieve the plain flour, cocoa powder, baking powder and baking soda together. Keep aside.
- Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk.
- Add the sieved flour mixture and mix gently with help of a spatula.
- The batter should be of dropping consistency.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
- Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done.
- The indian style eggless chocolate sponge cake is ready when it leaves the sides of the tin and is springy to touch.
- Invert the tin over a rack and tap sharply to unmould the cake.
- Keep the indian style eggless chocolate sponge cake aside to cool and use as required.
Eggless Chocolate Sponge Cake Video by Tarla Dalal
Indian Style Eggless Chocolate Sponge Cake recipe with step by step photos
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Make sure to seive the flour, cocoa powder and baking soda. It makes the cake lighter.
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The water can be adjusted in the batter. It depends upon the quality of flour used.
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Make sure to use the cut and fold method, while you mix the batter.
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Pre-heat the oven at the required temperature, or else the cake will not rise while it is baking.
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Once the Eggless chocolate sponge is baked, cool it completely and then cut them into wedges and then serve
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To make batter for eggless chocolate cake with condensed milk, assemble all the ingredients and keep the oven to pre-heat at 180ºC (360ºF).
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Next to mix the dry ingredients, place the sieve over a deep bowl.
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Add plain flour.
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Add cocoa powder. Using a good quality dark cocoa powder is very important to get maximum flavours in your eggless chocolate cake
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Add baking powder
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Add baking soda. Both baking powder and baking soda are leavening agents that help in making the chocolate cake fluffy and spongy. Check the use by date or else your chocolate cake will not rise
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Sift together and keep the dry ingredients aside. Sifting the dry ingredients helps in removing any lumps and impurities from the flour before it incorporates into the batter. It also helps in mixing all the ingredients evenly and introduces air to the cake batter
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For mixing together the wet ingredients in another bowl, add condensed milk. In this eggless chocolate cake recipe, we have used condensed milk as an egg replacement that will help in keeping the cake soft and moist. There is no need to add any extra sugar as condensed milk is sweet enough for sweetening the entire cake
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Add melted butter. You can melt the butter in a microwave or on stovetop. Just heat the butter until it is just melted and bring down to room temperature before adding. If you are planning to store this eggless chocolate cake then typically, use oil instead of butter as butter solidifies after a day or so and the cake turns solid
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Add vanilla essence. Instead of vanilla essence, you can use vanilla powder or scrape a fresh vanilla pod. Any other essence of your choice like coffee powder, cardamom powder can also be used for flavouring
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Also, add 6 tbsp of water. You may require more or less water depending on the quality of flour
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Beat well using a whisk
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Add the sieved flour mixture
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Mix gently with the help of a spatula. While combining dry and wet ingredients, ensure you do not over-mix. By over-mixing, you will knock out all the air and end up with a dense chocolate cake
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The batter should be of dropping consistency
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To bake Indian style eggless chocolate sponge cake | eggless chocolate vegetarian sponge cake recipe | with condensed milk, grease a 175 mm. (7”) diameter cake tin with butter or oil.
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Sprinkle plain flour evenly over it and knock out excess flour. Alternatively, you can line your cake tin with parchment paper or aluminium foil
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Pour the prepared cake batter into our greased and dusted cake tin. Lightly tap it on your kitchen worktop
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Bake in a pre-heated oven at 180ºC (360ºF) for 20 to 25 minutes or till done. Settings for each oven is different but don't be tempted to open the oven before 18 minutes or else it will fall flat. Start checking the cake about 5-7 minutes before the suggested bake time
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Check the chocolate cake by inserting a toothpick in the center of the cake. If it comes out clean that means the cake is ready or else bake it for some more time
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The cake is ready when it leaves the sides of the tin and is springy to touch
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Then run a knife around the edges to loosen up the cake from sides
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Invert the tin over a rack
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Tap sharply to unmold the cake
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Gently lift the cake pan and keep the Indian style eggless chocolate sponge cake | eggless chocolate vegetarian sponge cake recipe | aside to cool and use as required. For best results leave the cake on the kitchen counter for 6-8 hours before using in a cake or applying the frosting. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally
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Your Indian style eggless chocolate sponge cake | eggless chocolate vegetarian sponge cake recipe | is ready to be relished!
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Q. The Indian style eggless chocolate sponge cake became hard after sometime, what should be done? There may be two reasons for this 1. The cake was kept out for too long after baking, make sure once its slightly cooled put it in an air tight container. 2. The batter was too thick.
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Q. The centre portion of the eggless chocolate vegetarian sponge cake recipe was not baked, what should be done? 1.Before baking the oven was not pre heated well. 2.Bake it for a liite more time but be careful. the baking varies from oven to oven so sometimes cake takes more time to bake than suggested.
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Accompaniments
Nutrient values (Abbrv) per cake
| Energy | 1500 cal |
| Protein | 33.1 g |
| Carbohydrates | 220.2 g |
| Fiber | 3.7 g |
| Fat | 58.6 g |
| Cholesterol | 110 mg |
| Sodium | 1863.8 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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