How to make cocoa sponge cake without egg, easy and delicious recipe


If in a little less than a week I have made this recipe for cocoa sponge cake without eggs twice, you may think that it is because we liked it very much. And that the first time I prepared it I thought I had burned it, because it was so intense black that it made me doubt.

It is one of the fluffiest biscuits I have ever prepared, I suppose due to the action of baking soda. That is why I think that from now on, every time I prepare a sponge dough I will add a little to it because it is truly delicious. Try it and you will tell me.


For 8 people
  • Pastry flour 400 g
  • Sugar 300 g
  • Chemical yeast 15 g
  • 2 teaspoons sodium bicarbonate
  • Cocoa powder 80 g
  • Milk 250 g
  • Water 250 g
  • Sunflower oil 180 g

How to make cocoa sponge cake without egg

Difficulty: Easy
  • Total time 45 m
  • Elaboration 10 m
  • Cooking 35 m

We start by putting the dry ingredients except the cocoa in a bowl, that is: the flour, the sugar, the yeast and the bicarbonate, and mix well with the whisk.

In a separate bowl, mix the wet ingredients: milk, water and sunflower oil, and add them to the previous mixture, beating well. Finally, we add the cocoa and mix again.

Pour the dough into a 22 cm diameter zipper mold, previously buttered and bake the cake in a preheated oven at 200ºC for about 35 minutes or until it comes out clean by pricking the dough with a toothpick. Let cool well before unmolding.

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