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Vegan Chocolate Sponge Cake Recipe

Low-fat Chocolate Cake

Vegan Chocolate Sponge Cake Ingredients

2 cups Self-rising flour -(pref. 85% whole-wheat)
1/4 cups Cocoa powder
3 teaspoons Baking powder
1 1/3 cups Vanilla sugar -OR- Superfine sugar
9 tablespoons Sunflower oil
1 1/2 cups Water
Vegan margarine -for greasing

To Decorate Vegan Chocolate Sponge Cake

1 Qty. Chocolate Fudge Icing -OR- Chocolate Buttercream Dark chocolate
coarsely grated Confectioners' sugar

Vegan Lemon Cake Variation

1/2 cups -additional flour
2 tablespoons -Lemon juice
1 -Lemon, rind grated

Vegan Chocolate Sponge Cake Directions

Preheat the oven to 325 F.
Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper.
Sift the flour, cocoa powder and baking powder into a bowl.
Add the sugar, oil and water.
Mix well to a batter-like consistency.
Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.
Turn the cakes out onto a wire rack and strip off the wax paper.
Allow to cool completely.
Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.
Sprinkle on a little grated chocolate and confectioners' sugar.

Vegan Lemon Cake Variation

Use the additional amount of flour and omit the cocoa powder.
Replace 2 tablespoons of water with lemon juice and add the grated lemon rind.
Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.

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