Vegan Chocolate Sponge Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 ⅓ | cups |
vanilla sugar
|
* |
| 9 | tablespoons |
sunflower oil
|
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 15 | ml |
baking powder
|
|
| 315 | ml |
vanilla sugar
|
* |
| 135 | ml |
sunflower oil
|
|
| 355 | ml |
water
|
|
Directions
Preheat the oven to 325℉ (160℃).
Grease two 8 x 8 x ½ 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.
