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Title: Vegan Chocolate Sponge Cake
Categories: Cake Dessert Vegetarian
Yield: 8 Servings
| Karen Mintzias | ||
| 2 | c | Self-rising flour (pref. 85% whole-wheat) |
| 1/4 | c | Cocoa powder |
| 3 | ts | Baking powder |
| 1 1/3 | c | Vanilla sugar OR- Superfine sugar |
| 9 | tb | Sunflower oil |
| 1 1/2 | c | Water |
| Vegan margarine for greasing | ||
| TO DECORATE | ||
| 1 | Qty. Chocolate Fudge Icing OR- Chocolate Buttercream | |
| Dark chocolate coarsely grated | ||
| Confectioners' sugar | ||
| VEGAN LEMON CAKE VARIATION | ||
| 1/2 | c | -additional flour |
| 2 | tb | -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.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias
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