This Gluten-Free and Dairy-Free Chocolate Sponge Cake is a light and airy dessert that doesn’t compromise on flavor. Made with simple ingredients, this cake achieves a rich chocolate taste and a soft, fluffy texture. It’s perfect for those with dietary restrictions, ensuring everyone can enjoy a delicious homemade treat.
Why You’ll Love This: You’ll love this cake for its simplicity and versatility. The use of cornstarch instead of flour makes it gluten-free, while the absence of dairy products makes it suitable for those who are lactose intolerant. Despite its minimal ingredients, this cake is rich in flavor and has a delightful, tender crumb.
Perfect Occasion: This sponge cake is perfect for birthdays, special occasions, or as a simple yet elegant dessert for family gatherings. Its light texture makes it a great base for various fillings and toppings, allowing you to customize it for any celebration.
Decoration Tips: For a classic look, dust the top of the cooled cake with powdered sugar or cocoa powder. For a more decadent treat, top with dairy-free whipped cream and fresh berries. You can also layer the cake with a dairy-free chocolate ganache or a fruit compote for added flavor and visual appeal.
Ingredients:
- 3 eggs
- 100g sugar
- 70g cornstarch
- 30g unsweetened cocoa powder
- Vanilla extract, to taste
Recipe Instructions:
- Prepare the Egg Mixture:
- Preheat your oven to 170°C (340°F). Grease a 16 cm diameter cake pan and dust with cocoa powder.
- In a large mixing bowl, use an electric mixer to beat the eggs and sugar together until the mixture becomes thick, pale, and reaches the “ribbon stage” (about 15 minutes). Add vanilla extract to taste.
- Combine Dry Ingredients:
- Sift together the cornstarch and cocoa powder. Gradually fold the dry ingredients into the egg mixture in two additions. Use a spatula and gently fold with circular movements to maintain the airiness of the batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a knife inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Decorate as desired and serve.
Enjoy this light and fluffy Gluten-Free and Dairy-Free Chocolate Sponge Cake, a perfect base for a variety of delicious desserts!
