Go Back Email Link
+ servings

Chocolate Castella Cake (Dairy-free)

Chocolate Castella Cake. The fluffiest sponge cake with a very delicious moist texture to it. This popular Taiwanese cake is great for dessert and is free of dairy.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine asian, Japanese, Taiwanese
Servings 9 pieces of cake
Calories 188 kcal



  • First, line your 20 cm seamless square baking dish with parchment paper. Line it tall so that when you pour your batter it won't spill out.
    chocolate castella cake
  • Secondly into a mixing bowl, sift your all purpose flour, cornstarch, cocoa powder and hot chocolate powder. It is really important to remove any clumps or large granules. Whisk until well combined.
    chocolate castella cake
  • Then separate your egg yolks from the whites into two bowls.
    chocolate castella cake
  • Microwave your oil for 80 seconds until it's 90 degrees C hot. Quickly pour the hot oil into the flour mixture and whisk well.
    chocolate castella cake
  • Whisk in about 20 grams of your chocolate chips only, reserving the remaining to top your cake with. Allow the chips to completely melt.
    chocolate castella cake
  • Once they have melted, whisk in half of your oat milk.
    chocolate castella cake
  • Then whisk in your egg yolks until completely mixed
    chocolate castella cake
  • Whisk in the remaining amount of oat milk. Set aside.
    chocolate castella cake
  • To your egg whites, add ⅓ of the white sugar. We will be adding the sugar in three portions - this is also important. Beat egg whites until you reach a soft peak, not a stiff peak.
    chocolate castella cake
  • Note: When you stir the egg whites with your whisk and lift it up, it should create a wiggly tail. If the meringue is too stiff, this will cause cracks in your cake.
    chocolate castella cake
  • Preheat your oven to 300 degrees F.
  • To your chocolate batter, mix in ⅓ of the meringue to loosen it. Whisk gently in order not to lose the fluffiness. Add the meringue in three portions. Using a spatula at the end to fold the mixture scraping the bottom of the bowl to ensure everything is properly mixed.
    chocolate castella cake
  • Pour your cake batter into the lined 20 cm square baking dish. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
    chocolate castella cake
  • Then in your larger baking dish, pour hot water that is 70 degrees C warm into the tray, just enough to fill the tray about ⅓ of the way enough to make your square pan float. Place the square dish with your cake batter into this large pan.
    add water to larger pan
  • Place into the oven to bake for 10 minutes.
    bake chocolate castella cake
  • At the ten minute mark, remove from oven to add in your remaining chocolate chips. If you add it in early, the chips will sink to the bottom.
    chocolate castella cake
  • Bake for 75 minutes until the top of the cake is solid but bounces back if you touch it. Poke a toothpick to check if the cake is fully cooked.
    chocolate castella cake
  • Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.
    peel away parchment paper
  • Slice while hot and enjoy warm or at room temperature.


Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Kitchen Scale
Cooking thermometer
Hand Mixer
20 cm Square Seamless Baking Pan*If you don't own a seamless baking pan but you own one with seams or a removable base, just cover the base of your pan with foil to prevent water from seeping into it as the cake bakes in a bath
Deep baking pan 9 x 13 inches
Parchment paper
Keyword amazing chocolate castella cake, castella cake recipe, chocolate castella cake recipe, chocolate chip castella cake, double chocolate castella cake recipe, homebake double chocolate castella cake, how to make chocolate castella cake, recipe for chocolate castella cake, taiwan chocolate castella cake recipe, the castella cake
Calories: 188kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 85mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 235IU | Calcium: 50mg | Iron: 2mg