eggless baking · eggless cake · nutella chocolate cream icing

Eggless sponge cake with nutella icing

Posting this recipe on huge public demand. This one was made for a colleague’s farewell, and it did suffice approximately 50 people. Soft and moist egg less sponge cake with Nutella icing was an instant hit among all. 

Lot of us, specially who are used baking cakes with egg, find eggless baking extremely tricky. After a whole lot of trials and failures (disastrous!), I have got a few recipes that work like charm for me, this is one of them.. The trick is, strictly stick to the quantity mentioned in the recipe.

I had recently attended eggless baking sessions at APB cook studio, Mumbai and that’s where I got this recipe from.

A simple and heart winning recipe.. here it goes..

You need to bake your sponge cakes a night before D day!

Ingredients for the sponge cake 

150 gms Plain yogurt
100 gms Caster sugar
120 gms Flour
5 gms Baking powder
2.5 gms Baking soda
50 ml Oil
1/2 tsp Vanilla essence

8 inch baking tin

Ingredients for chocolate icing

1 cup Nutella chocolate hazelnut spread
2 cups Whipped cream

50 gms Dark chocolate 

Preheat the oven to 180 degrees.
Meanwhile, mix sugar and yogurt until smooth. Don’t beat excessively!
Add baking powder and baking soda, mix once and set aside for exactly 5 minutes.
Sift the flour during this time.
Add vanilla essence to oil, stir well and set aside.
Add oil to yogurt and beat until smooth using hand beater.
Slowly add the flour and fold it in, making sure there are no lumps.

Grease the baking tin and lightly dust with flour. Pour the batter and bake for 35-40 minutes. After 30 minutes, check if the cake is done using the toothpick technique.

Tempting as it may feel, avoid opening the microwave at frequent intervals for status check. 

Once done, remove and cool on a wire rack.

Repeat the process for another sponge cake.

Once the cakes have completely cooled down, stack them one on top of another in the baking tin and seal using cling wrap. Store in refrigerator and use it next day for icing.

For the icing

Take out the cakes. Unwrap and level the top of the cake by removing a thin layer on top until levelled, you can use a cake knife for doing this.

Whip up the cream using electric beater or stand mixer until you get soft peaks. Fold in the Nutella chocolate spread and beat until well blended. Icing is ready!

Spread some icing on top side of one cake and place another one on top. Pour rest of the icing on top and spread it in all directions. Doesn’t matter if you don’t get a smooth finish, its the taste that matters 😉 

Grate the chocolate on top to cover the entire surface. 

Refrigerate for 10 minutes so that the icing is set.

Oozing chocolate cream cake is ready!!