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Airy & Light Eggless Chocolate Sponge Cake required

mannslove's picture

Airy & Light Eggless Chocolate Sponge Cake required



I have been trying to get the perfect recipe to make airy and light Eggless Chocolate Sponge Cake.  So far, I have been using premix to make the cake but now it isn't available anymore and hence I want to make it on my own.  Following are the recipes:


Premix Cake (DREAM CAKE) recipe:

270 gms cake mix

80 ml Oil

200 ml water



My Cake recipe:

1.5 cups all purpose flour

3 tbsp cocoa powder

1 cup sugar

1/4 cup oil

1 tsp baking soda

1 tbsp lemon juice

1 cup water

1/4 tsp salt

1/2 tsp vanilla



Few other details:

For both cakes (DREAM & MY CAKES), I have used convection mode in oven and baked both of them at 180 degrees for 30 minutes using the same size pan and used exactly same quantity of batter for both cakes. The only difference in both cases is the recipe.






- Cake is very spongy, airy and light.

- Cake leaves the sides of pan after 30 minutes of baking.

- Perfect taste and dry texture.

- Height of DREAM CAKE more than height of MY CAKE.

- Doesnt stick at all.




- Cake is not very spongy or airy. It is heavy.

- Cake doesn't leave the side of pan after 30 minutes of baking.

- Very sticky.

- Height of MY CAKE less than height of DREAM CAKE.

- To increase the height or incorporate air, if I use excess baking soda, volume increases, but taste turns soapy.








I can't use eggs because most of us at our home are allergic to eggs. If you can let me know, what change can I make in my recipe to make it more airy, more light and less sticky, I would be eternally grateful to you.


Thank you in advance.


pmccool's picture

because I prefer cakes that are moist and have some body.  I'm less interested in fluffier/drier when it comes to cakes.  But that's just one man's tastes.

You may want to experiment with lowering the proportions of oil and sugar in your cake if you want it to be more like the box cake.


mannslove's picture

Thanks a lot sir for your input. I will try lowering the proportions of Oil and sugar in my cake and see the result.


Thank you!

Tyler Dean's picture
Tyler Dean

I am quite passionate about the benefits in both culinary and health of wholesome, it leads me to ask: have you considered different kinds of eggs? The diet and the lifestyle of the chicken has everything to do with the body's reaction to the eggs. Hens are meant to be outdoors, in an organic environment, where they are able to consume insects. When a hen is fed an excess of, or exclusively, soy, corn or other monoculture grains they become sick and malnourished -- chickens are not vegetarians. Not only that but the harsh chemicals used to grow commercial chicken feed translate to a cocktail of chemicals in the egg itself.. examples include glyphosate and antibiotics. Comparing pasture raised eggs to commercial eggs, there is a world of difference. I'm sure you have probably tried cage free eggs, but the ones at the grocery store are a scam -- look into it. Lots of farm stands and people along the road tend to have backyard hens with eggs for sale. If all else fails, the allergens tend to be in the whites and not the yolks and those allergic to whites can usually get by with the yolks - which are an important source of choline, b vitamins and healthy fats. Don't get me wrong, some people are just plain allergic to eggs, but a sensitivity to commercial eggs is sometimes misdiagnosed as an allergy. You could also try duck, goose, quail eggs, etc. Eggs are a golden ingredient in the perfect cake, it simply will not be as good without eggs just like you need dairy to make proper yogurt.

When I make cakes I use an acidic ingredient like vinegar and citrus to react with both baking soda and powder. I use cake flour, sifted. I like raw sugar (sucanat) but the molasses content tends to bog down a cake so I use fair trade organic white sugar (it's tan/off white). Oil that is liquid at room temperature is better for a moist cake than butter, shortening or coconut oil. Vanilla is a HUGE part of cake flavor. Sifting any spices along with the leavening is a must (example, cinnamon tends to clump together and never fully incorporate into anything without sifting). And finally, separating eggs, whipping the whites up real fluffy with cream of tartar and some sugar, creaming the yolks with the oil and sugar, then gently incorporating the whites without deflating, yields the lightest and fluffiest cake. Over mixing is extremely easy, streaks of flour are OKAY.

Cakes are a huge part of my life, but I am no master! I just wanted to provide to you what I have learned. Don't forget that cake mixes tend to have intense leavening agents (aluminum!) and conditioners in them that aren't really natural or healthy, but they do make the cake rise beyond the heavens - guaranteed - every time. To make a fluffy cake with REAL ingredients is a real accomplishment, so don't beat yourself up if it's never as airy as the "fake-cake"! I hope I helped in some ways rather than seeming like a know-it-all who never shuts up :)

clazar123's picture

 At Tyler Dean

Please do not ever advise someone with allergies to try a "healthier" version of the food they are allergic to. It is NOT healthy for that person from ANY source and JUST A TASTE may kill them. Their death may well be on your hands if they are naïve enough(or longing enough) to even try your advice.  I know that is harsh but the reality of dying from anaphylactic shock is harsh, also.

I also propose a different viewpoint for you to try. It may expand your horizons as a baker, a foodie and as a person. The viewpoint that you espouse in your post suggests that the food you eat as a non-allergic person is better than my"fake" food, such as cake made without eggs.  By using that turn-of-phrase, you diminish my food.  How does it make someone feel if you tell them, "Sorry you have to eat that crap".

Now try a different view. How about learning how to make food with alternate ingredients that is delicious and satisfying-like a Molten Chocolate cake with no egg, Creamy scalloped potatoes with no milk or cheese. Food does not need egg or dairy to be wonderful and it isn't "fake". Notice I am not diminishing the wonderful taste and textures of milk,cheese and eggs-I am exploring different foods that make different deliciousness. It is a learning curve that has been frustrating but finally delicious. Much of my frustration originated from an attitude that I was somehow deprived. Re-thinking my viewpoint changed everything and I invite you to try that.

mannslove's picture

Hi Tyler,


Thanks very much for the help. I was able to get the required lightness with more of baking soda and adding an acidic substance.