Chocolate Sponge

Preparation 15 minutes
Cooking 15 minutes
Serves 6


150g self-raising flour, sifted
75g cocoa powder, sifted
7 heaped tablespoons table-top sweetener
2 medium eggs
100ml soya milk
75ml soya yoghurt, plain
1 teaspoon vanilla extract
50g sunflower spread, melted
Drizzle of soya single cream
Berry compote, ready made, to serve

  • Preheat the oven to 190°C.  Grease 6 ramekins with cooking oil spray or using a pea-sized amount of low fat spread for each ramekin.  In one bowl sift together the self-raising flour, cocoa powder and sweetener.  In another bowl, beat two eggs, adding the soya milk and soya yoghurt, and drizzle the melted low fat spread into the mixture and mix again. 
  • Pour half the dry ingredients into the egg mixture and fold in.  Add the other half and fold well until all combined. 
  • Pour the batter into the greased ramekins and smooth the top surface for an even finish. 
  • Bake for 15-17 minutes depending on the oven, or until a skewer comes out of the centre of the sponge cleanly.  Then remove them from the oven and leave to cool for 5 minutes before serving with a light drizzle of soya single cream or with berry compote.

Per 100g (excluding soya cream and sorbet)

Medium fat, medium saturates, medium sugar, medium salt  

Per serving (excluding soya cream and sorbet) 

Energy: 256 kcals/1075Kjoules, Fat: 9.2g, Saturates: 2.8g Sugars: 10.9g, Salt: 0.5g 

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