CHOCOLATE SPONGE CAKE (Vegan) Recipe at MyDish

CHOCOLATE SPONGE CAKE (Vegan)

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Method

  • PREPARATION
  • 1. Pre-heat oven to 180 degrees C / 350 degrees F.
  • 2. Mix and sieve together FLOUR, BAKING POWDER, COCOA, SALT and SUGAR.
  • 3. Mix OIL and WATER, stir into dry ingredients, add SYRUP and beat until smooth.
  • 4. Grease SANDWICH TINS and line bases with a circle of GREASEPROOF PAPER. Press paper into base then flip over so that oiled side is facing upwards.

  • BAKING
  • 5. Bake for 15 minutes.
  • 6. Allow to cool for 10 minutes before removing from tins.
  • 7. Make the FILLING:
  • 2 OZS VEG. MARGARINE
  • 2 OZS LIGHT MUSCOVADO SUGAR
  • 1 OZ COCOA
  • 1/2 TSP VANILLA
  • Beat the MARGARINE with sieved SUGAR and COCOA to a cream and add vanilla.
  • 8. Use to sandwich the sponge cakes together.
  • 9. Top can be left plain or covered with a thin layer of dark vegan chocolate (half of 100g bar melted in heatproof jug in hot water) and patterned with a fork.

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    Tips

    • Can be rather crumbly - eat with a cake fork!
      Nice as a dessert with Swedish Glace non-dairy icecream or served with soya milk chocolate custard.

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    Ingredients

    • 7 OZ  Self-Raising Organic Wholemeal Flour
    • 1 HEAPED TSP Baking Powder
    • 1 OZ Cocoa
    • ¼ TSP Sea Salt
    • ½ TSP Vanilla
    • 2 OZ  Light Muscovado Sugar
    • 3 TBSP Vegetable Oil
    • 8 FLUID OZS Water
    • 1 TBSP Golden Syrup (optional)

    By Views 2675  Added Mon Oct 12 2009


    There is always a call for a simple, basic Vegan chocolate cake! This is an old favourite recipe.

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