CHOCOLATE SPONGE CAKE (Vegan)
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)
Accompaniment
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Description
There is always a call for a simple, basic Vegan chocolate cake! This is an old favourite recipe.
Method
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1
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.
Chef's 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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