Vegan Chocolate Sponge Cake

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Servings: 8 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
Vegan Chocolate Sponge Cake recipe image
Vegan Chocolate Sponge Cake recipe image
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Vegan Chocolate Sponge Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 436.8

Description

This International dessert features Self-rising flour -OR- Superfine sugar. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. (pref.
  2. % whole-wheat) 9 tb Sunflower oil 1/4 c Cocoa powder 1 1/2 c Water 3 ts Baking powder Vegan margarine 1 1/3 c Vanilla sugar -for greasingTO DECORATE1 Qty.
  3. Chocolate Fudge Icing -coarsely grated -OR- Chocolate Buttercream Confectioners' sugar Dark chocolateVEGAN LEMON CAKE VARIATION1/2 c -additional flour 1 -Lemon, rind grated 2 tb -Lemon juice
  4. Preheat the oven to 325 F (163&# 194;°C).
  5. Grease two 8- to 8-1/2-inch shallow cake pans and
  6. line the base of each with a circle of greased wax paper.
  7. Sift the flour, cocoa powder and baking powder into a bowl.
  8. Add the sugar, oil and water.
  9. Mix well to a batter-like consistency.
  10. Pour the mixture into the prepared pans and
  11. bake for about 40 minutes, until the cakes spring back to a light touch in the center.
  12. Turn the cakes out onto a wire rack and strip off the wax paper.
  13. Allow to cool completely.
  14. Sandwich the cake together with half the fudge icing or chocolate buttercream and
  15. coat the top with the
  16. rest .
  17. Sprinkle on a little grated chocolate and confectioners' sugar.
  18. Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder.
  19. Replace 2 tb.
  20. water with lemon juice and add the grated lemon rind.
  21. Sandwich the cakes together and
  22. coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves
  23. cut from angelica.
  24. Rose Elliot, "The Complete Vegetarian Cuisine"

Nutrition Facts

Servings 8

Amount Per Serving
Calories 436.8kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 91.2g31%
Dietary Fiber 3.2g13%
Sugars 0.4g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, cake, chocolate, dessert, flour, international, selfrising, sponge, sugar, superfine, title, vegan, vegetarian
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