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LOCATION: Recipes >> Vegetarian >> Chocolate Cake 08

Print this Recipe    Chocolate Cake 08

Vegan Chocolate Sponge Cake

2 cups self-rising flour (pref. 85% whole-wheat)
1/4 cup 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

chocolate fudge icing or chocolate butter
dark chocolate, coarsely grated
confectioners' sugar

1/2 cup additional flour
2 tablespoons lemon juice
1 lemon, rind grated

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.


Variation: VEGAN LEMON CAKE:

Use the additional amount of flour and omit the cocoa powder.
Replace 2 tb. of the 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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