I set out to knead but didn’t have eggs, milk and sugar: this cake is yummy all the same!
Sponge cake filled with cocoa cream is such a good, mouth-watering cake that will make your day special. This cake is made without milk, refined sugar and eggs and has several benefits, especially for those who have specific dietary needs or want to follow a healthier lifestyle.
The absence of eggs and milk makes this recipe accessible to those following a vegan diet. Not using refined sugar reduces calorie intake and the risk of glycemic spikes. Whole wheat flour is used, which provides more fiber, vitamins and minerals than refined white flours. This promotes better digestion and a longer-lasting feeling of satiety. By eliminating milk and eggs, the dessert may be lighter and easier to digest for those with intolerances or allergies to these ingredients.
Milk- and egg-free recipes tend to contain less saturated fat, contributing to a healthier nutritional profile. These factors make sponge cake a healthier, more conscious choice without compromising the taste and satisfaction of enjoying a mouthwatering dessert.
Ingredients :
For the Sponge Cake:
- 200 ml (7 fl oz) sparkling water
- 150 g (5.3 oz) whole wheat flour
- 25 g (0.9 oz) stevia sweetener (or alternatively 50 g [1.8 oz] erythritol or maltitol)
- 25 g (0.9 oz) unsweetened cocoa powder
- 20 ml (0.7 fl oz) extra virgin olive oil
- ½ packet of baking powder
- Powdered sugar, as needed
- For the Water-based Cream:
- 250 ml (8.5 fl oz) water
- 50 g (1.8 oz) cocoa powder (or 25 g [0.9 oz] cocoa powder and 25 g [0.9 oz] carob powder)
- 20 g (0.7 oz) stevia sweetener (or 45 g [1.6 oz] erythritol or maltitol)
- 10 g (0.35 oz) type 1 flour
I set out to knead but didn’t have eggs, milk and sugar: this cake is yummy all the same!
How to make the sponge cake
- To begin, place the carbonated water in the mixer glass, add the extra virgin olive oil, whole-wheat flour, cocoa, stevia sweetener (or erythritol or maltitol) and baking powder.
- Now close with the lid, operate the appliance and blend for 20 seconds at speed 3 to obtain a mixture with a smooth, even consistency.
- Now line a drip pan with special paper, spread the dough on it and bake in a preheated oven for 10 minutes at a temperature of 190°C.
How to make the cream
- Place the stevia, (or erythritol or maltitol), bitter cocoa, flour and water in a small saucepan, turn it on, stir continuously with a spoon and bring to a boil until a smooth, thick cream is obtained.
How to assemble the cake
- Finally divide the sponge cake in half, fill with the cocoa cream, close with the other part of the sponge cake, cut the cake into squares, let it chill in the refrigerator 2 hours and before serving dust with powdered sugar if you like.
- For the preparation of the sponge cake with cocoa cream you can watch the video recipe here!
Bon Appétit
