Cooking Index - Cooking Recipes & IdeasVegan Chocolate Sponge Cake Recipe - Cooking Index

Vegan Chocolate Sponge Cake

Courses: Dessert, Vegetarian
Serves: 8 people

Recipe Ingredients

2 cups 125g / 4.4ozSelf-rising flour - (pref. 85% whole-wheat)
1/4 cup 27g / 1ozCocoa powder
3 teaspoons 15mlBaking powder
1 1/3 cups 263g / 9.3ozVanilla sugar or- superfine sugar
9 tablespoons 135mlSunflower oil
1 1/2 cups 355mlWater
  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 cup 31g / 1.1oz- additional flour
2 tablespoons 30ml- lemon juice
1   Lemon - rind grated

Recipe Instructions

Preheat the oven to 325F. 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.


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

The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1


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