This soft chocolate sponge cake is light, cloud-like, and bursting with rich cocoa flavor. Perfect as a standalone dessert or layered into a cake creation, this vegan and gluten-free recipe is simple to make yet impressively delicious!
Why You’ll Love This Recipe
- Soft and Fluffy: Achieves a light, airy texture with a perfect crumb.
- Rich Cocoa Flavor: Delivers a deep chocolate taste in every bite.
- Vegan and Gluten-Free: Perfect for a variety of dietary preferences.
- Simple Ingredients: Made with just three staples from your pantry.
- Versatile: Great as a base for layered cakes, trifles, or enjoyed on its own.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 40 g cocoa powder (unsweetened)
- 120 g granulated sugar
- 1 tsp vanilla extract
Directions
1. Prepare the Pan and Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Sift the Dry Ingredients
- In a large mixing bowl, sift together the cocoa powder and sugar. Whisk well to combine and eliminate any lumps.
3. Add the Vanilla and Wet Ingredients
- Stir in the vanilla extract. Gradually add 1 cup of warm water to the dry ingredients, whisking until the mixture is smooth and well combined.
4. Bake the Cake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake
- Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving or decorating.
Servings and Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Chocolate Glaze: Top the cake with a simple chocolate glaze made by melting chocolate with a splash of plant-based milk.
- Layered Cake: Slice the cake in half and fill it with whipped cream, frosting, or fruit preserves for a decadent dessert.
- Nutty Twist: Fold in chopped nuts or sprinkle them on top before baking.
- Coffee Flavor: Replace the warm water with brewed coffee for a mocha twist.
- Spicy Chocolate: Add a pinch of cayenne pepper or cinnamon for a warm, spicy kick.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for 10–15 seconds for a soft, just-baked texture.
FAQs
1. Can I use a different sweetener?
Yes, swap granulated sugar with coconut sugar, brown sugar, or a sugar substitute. Adjust sweetness to taste.
2. How do I ensure the cake is light and airy?
Whisk the batter gently but thoroughly to avoid overmixing, and ensure your ingredients are well-sifted.
3. Can I add baking powder or soda for extra rise?
While the recipe doesn’t require it, adding 1/2 tsp baking powder can create a slightly fluffier cake.
4. Can I make cupcakes instead?
Yes, pour the batter into a cupcake tray and bake at 350°F (175°C) for 18–20 minutes.
5. What substitutions can I make for cocoa powder?
Use carob powder as a substitute if needed, though the flavor will differ slightly.
6. Can I make this recipe oil-free?
Yes, it works without oil, but adding a tablespoon of neutral oil can enhance moistness.
7. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and line it with parchment paper to ensure easy release.
8. Can I add chocolate chips?
Absolutely! Fold in 1/2 cup of vegan or regular chocolate chips for added texture and flavor.
9. What frosting pairs best with this cake?
Chocolate ganache, vegan buttercream, or whipped coconut cream all complement this cake beautifully.
10. Can I double the recipe?
Yes, simply double the ingredients and use a larger pan or bake in two 8-inch pans. Adjust baking time if needed.
Conclusion
This soft chocolate sponge cake is a dream for chocolate lovers, offering a light, fluffy texture and rich cocoa flavor. Whether served plain or dressed up with frosting and toppings, it’s a versatile dessert that’s perfect for any occasion. Easy to make, vegan, and gluten-free, this cake is sure to be a hit. Try it today and enjoy a slice of chocolatey bliss!
Print
Soft Chocolate Sponge Cake Recipe
- Total Time: ~1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This soft and airy chocolate sponge cake is light as a cloud and full of rich cocoa flavor. Perfect for layering, frosting, or enjoying as is, it’s a simple vegan and gluten-free treat!
Ingredients
Baking & Spices:
- 40 g cocoa powder (unsweetened)
- 120 g granulated sugar
- 1 tsp vanilla extract
Other Suggested Ingredients:
Since a sponge cake typically requires more components (such as a liquid, leavening agent, or flour substitute for gluten-free cakes), here’s what might be added to complete the recipe:
- 120 g gluten-free flour or almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil or melted vegan butter
- 1 cup plant-based milk (such as almond, soy, or oat milk)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
2. Mix the Dry Ingredients:
- In a large mixing bowl, sift together the cocoa powder, sugar, gluten-free flour (if using), baking powder, and salt. Whisk to combine evenly.
3. Combine Wet Ingredients:
- In a separate bowl, mix the plant-based milk, vanilla extract, and vegetable oil (or melted vegan butter).
4. Make the Batter:
- Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and lump-free. Avoid overmixing.
5. Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving or decorating.
Notes
- Frosting Idea: Pair with vegan chocolate ganache, whipped coconut cream, or dust with powdered sugar for a simple finish.
- Gluten-Free Flour Tip: Use a gluten-free all-purpose flour blend for the best texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cooling Time: ~1 hour
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan, Gluten-Free
