Chocolate Sponge Cake | Eggless, whole wheat, jaggery chocolate cake

As a kid, I was always excited about my birthday (was pampered a lot by my parents and my bday was celebrated the whole of December 😅). And now there is a “mini me” here, (everyone says she’s just like me – super hyper talkative 😂) who’s even more excited about her birthday. So much that she’s been waiting for it since last year. Everyday I used to get the same question, how long for February, Amma? 😄

So now, when Mr Feb is finally here, I decided to announce it to her that her birthday month has finally arrived (much to my relief 😅) by baking her favorite chocolate sponge cake. Just like me, she too loves chocolate cake very much and this cake tastes as yummy as the McCafe ones here in Qatar (my fav chocolate cake is theirs and I go mmm yummm when I take each bite 😂😂 When will I grow up? 😅). Baking a similar one at home was my goal but did not know I would get the exact same taste and texture even with wheat flour. One of the bakes that I am very happy about and the way my kids enjoy it, it increases my confidence in the recipe each time I bake it. ❤️❤️

My daughter loved this surprise cake and even took it in her snack box to school to show her friends. She’s now eagerly waiting for her birthday on Feb 15th (right after Valentine’s day😍) which she will celebrate with her small kiddo gang from our lane (her daily evening playmates, her source of joy ❤️). Now that Feb has arrived, her next question is when will 15th come (the never ending story 😁). My solution to that – I have made a small calendar and stuck it on the wall. Have asked her to strike off each day and countdown till her birthday. #momideas 💡😄

Anyhow while I find solutions to her queries, hope you bake and enjoy this cake. Do let me know if you have any doubts. Will be a pleasure to help. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { 1 Cup = 250 ml }

Dry ingredients:

1 Cup Whole wheat flour or Atta

1/4 Cup unsweetened Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

Wet ingredients:

3/4 Cup Jaggery powder

1/2 Cup Hot water

1/2 Cup Milk

1/4 Cup Ghee

1/2 Tbsp Vinegar

Step by step recipe:

1. Preheat the oven at 180 C for 10 mins.

2. Sift the dry ingredients together in a bowl using a sieve.

3. Keep it aside.

4. In another bowl, add jaggery powder, hot water, milk (at room temperature), ghee and vinegar. Mix using a spatula.

5. Now add the dry ingredients to the wet ingredients. Mix only till you can’t see any dry flour specks. Do NOT over mix the batter as it can lead to dense cakes.

6. Add the batter to a greased cake pan (or lined with parchment paper). My rectangular loaf pan is 20 cm * 4 cm. Level the batter using a spatula.

7. Bake in a preheated oven at 180 C for 30 to 35 mins in the center rack of your OTG or with both rods on or bake mode in conventional oven. In my oven it took exactly 30 mins. Might vary depending on your oven type. Once done, a toothpick inserted in the center of the cake must come out clear or with crumbs. Should not be wet.

8. Allow it to cool. Invert onto a plate. Frost with melted chocolate- milk mixture. Have shared the process to do it in this Chocolate brownie recipe. Then grate chocolate over it. Slice and serve.

I had cut it into two halves. This is one of the halve.

Notes:

* I use Pillsbury brand of wheat flour for all my bakes. It really comes well with Pillsbury. I have tried with other brands but the texture of cakes, bread, pav and cookies is best with this.

* Please use milk at room temperature and not cold.

* If you don’t have jaggery powder, you can also substitute with cane sugar or brown sugar. Else just grate and powder jaggery in a mixer.

* When you add vinegar to the mixture, it will curdle. Don’t worry about it as it will give very spongy cake.

* When the cake is hot, it will crumble easily on slicing. Allow it to cool well atleast for an hour and then slice for firm slices.

* If frosting, check this Dates Chocolate brownie for easy melted chocolate frosting recipe which I have shared at the end of the step by step pictorial.

* If you are new to baking, here are some tips:

# Always preheat your oven at 180 C for atleast 10 mins. Temperature might be 200 C also. It varies according to the recipe but for cake, it’s usually 180 C.

# For whole wheat cakes, do sift the dry ingredients using a sieve for a soft texture of the cake.

# Do NOT overmix the batter. Just mix till you don’t see dry flour specks. Over mixing can lead to dense cakes.

# Do NOT open the oven door atleast till 25 mins into the baking time. Opening the oven door in between can lead to temperature variations leading to uneven baking.

# Always insert the toothpick or skewer in the center of the cake for accuracy. It should come out clear or with crumbs. Wet means it’s not done yet.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

You can also check my Healthy cakes and cookies recipe collection.

Update: I just baked chocolate cupcakes with this batter and it comes out perfect with flat top, super spongy, soft and delicious. It gets done in 20 mins at 180 C in my oven and yields 10 cupcakes with the measurement given above. Look at how excited my kids were to see their favorite cupcakes. They loved it a lot. ❤️❤️

11 thoughts on “Chocolate Sponge Cake | Eggless, whole wheat, jaggery chocolate cake”

  1. Hi
    I like your recipes. Thanks for sharing such healthy recipes especially for little ones. This cake recipe is really simple. Shall I use lemon juice to replace vinegar? If so, is there any variation in the quantity? TIA😊

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    1. Hello, thank you so much for your kind words. Glad you like my recipes. Yes, you can replace Vinegar with lemon juice in same quantity. Just sieve so that the pulp or seed does not come in the batter.

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      1. Thanks a lot☺️ Am looking for a chocolate recipe without milk powder but using milk instead of that is absolutely fine. Bcoz, most of the milk powder brands in the market contains sugar and preservatives which is not good for kids. Can you pls help me with this?

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  2. I have reached the perfect place. Just like you, I love baking but the non healthy ingredients always give me that guilty feeling. I hope, you can change my usual baking life to a healthy baking ☺

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    1. Do try this recipe and my other bakes. I am sure you will love them. Though it takes time to get used to the wheat flavour and texture, once you start baking, you will fall in love with it for sure. Happy healthy baking! ❤️

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    1. Hello, no. Hot water is needed for the right consistency of the batter and also contributes to the fluffiness of the cake. Please don’t skip it.

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  3. Wow Mitha… it looks so yummy… It’s tempting 😁 keep up the great work Mitha. God bless you. Am going be your follower😊😊😊 love you lots

    Like

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