Made with AI
Classic Eggless Chocolate Sponge Cake
Ingredients
- all-purpose flour200 g
- unsweetened cocoa powder30 g
- granulated sugar150 g
- baking soda1 tsp
- salt0,5 tsp
- unsweetened almond milk240 ml
- vegetable oil80 ml
- white vinegar1 tbsp
- vanilla extract1 tsp
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan with parchment paper.
- 2
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
- 3
In a separate bowl or jug, combine the unsweetened almond milk, vegetable oil, white vinegar, and vanilla extract. Mix well.
- 4
Pour the wet ingredients into the dry ingredients. Whisk until just combined and smooth, making sure not to overmix.
- 5
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- 8
Once cooled, your Classic Eggless Chocolate Sponge Cake is ready to serve. Enjoy as is or frost as desired.
