29 Dec Chocolate sponge cake
This eggless chocolate cake is a simple, moist, and deeply flavorful dessert made with everyday pantry ingredients. Prepared using maida(APf), cocoa powder, butter, and coffee, it delivers a rich chocolate taste without the use of eggs or milk. The combination of lemon juice and baking soda helps the cake rise beautifully, while warm water and melted butter keep it soft and tender. Perfect for tea-time, celebrations, or quick cravings, this cake is easy to make and loved by all age groups.
Cakes are the star of every occasion. Here is a recipe of simple chocolate cake. It requires very few ingredients readily available at our homes. Can be used as a basic sponge for cakes with icing, base for desserts, ice-cream or just enjoyed with drizzle of chocolate sauce.
Ingredients
Cake :
• 100 gms Maida ( APF)
• 100 gms ground sugar
• 20 gms (3 tbsp) unsweetened cocoa powder
• 1/2 tsp Baking powder
• 1/3 tsp Baking Soda
• 40 gms melted salted butter
• 120 ml warm water
• 1 tsp instant coffee powder
• 1/2 tbsp Lemon juice
• 1/2 tsp Vanilla essence
• Flavourless cooking oil
Chocolate sauce:
Mix 3 tables spoons sweetened chocolate powder, 1/2 tablespoon corn starch, 1 table spoon unsalted butter in a bowl. Heat this mix for 2 minutes stirring continuously till you see a shiny chocolate glaze. Sauce is ready.
COOK TIME
25 minutes
CALORIES
190 kcal
PROTEIN
4.5 g
FIBER
3 g
CARBOHYDRATES
26 g
SERVES
5
Instructions
1. Preheat oven to 175 degree Celsius.
2. Grease 6*6 inch square baking tray with butter or any flavourless cooking oil. Sprinkle maida evenly.
3. Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. Dry mix is ready. Keep aside.
4. In a bowl of warm water mix the instant coffee.
5. Add the melted butter, coffee water, lemon juice, and vanilla extract to dry mix. Mix everything well.
6. Put the cake batter in greased baking tin and bake for about 30 minutes. Do not open oven for first 20 minutes. Remove from oven when the cake is springy from top and a toothpick inserted in the centre comes out clean.
Note: use vegan butter and vegan coffee powder to make vegan version of this cake.
Video tutorial
Notes
Nutritional Values (Whole Cake)
🧮 Macronutrient Breakdown (Whole Cake)
Total Energy – ≈ 1,120 – 1,140 kcal (whole cake)
Carbohydrates ~165–170 g
Protein ~14–15 g
Fat ~48–50 g
Dietary Fiber ~8–9 g
Sugar ~100–105 g
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