So yes, literally, a sponge cake is a sponge cake, but don’t worry it is much more digestible !!! A version with a base of coconut milk and no fat for a cake, while light and without complex ! And as it’s been so long that I didn’t have you to propose in pastry, I wanted a little sweetness to comfort us in this cold winter.

I made this sponge cake for my physio, and I think the whole team loved it and will enjoy find the recipe here.

You take a hand ?!

Sponge cake with chocolate and coconut milk {without milk}


  • 120 g of coconut milk
  • 100 g of good dark chocolate
  • 70 g of flour
  • 70 g of sugar cane
  • 2 eggs
  • 40 g of bitter cocoa
  • 10 g of grated coconut
  • 1/2 c. to c. yeast chemical


Preheat the oven to 180°.

Butter and flour a rectangular mold of 20 cm.

Melt the chocolate with the coconut milk in a bain-marie or in the microwave.

In a bowl, mix the flour, cocoa powder, sugar and yeast and then stir in gradually this mixture to the melted chocolate. Add the eggs one by one mixing well between each.

Pour in pan, sprinkle with coconut and bake for 30 min of cooking.

Enjoy !

Written by Doc

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