Vegan Chocolate Sponge Cake

Vegan Chocolate Sponge Cake

This Vegan Chocolate Sponge Cake has a really lovely fluffy texture but leaves just a little of that chocolate brownie gooeyness. If this is for an 8 inch birthday cake I would suggest doubling the mix & sharing it between 2 tins.

This cake was for my sons 13th birthday, we were in lockdown for his first teenage birthday, therefore, his party was cancelled. He loves Reece’s Chocolate (he is vegetarian), so I continued to decorate the cake with a Chocolate Buttercream, Reece’s Puff Cereal & Reece’s Peanut Butter Cups. I made a well in the centre & added a Reece’s Snack Packet & Finally drizzled over with some melted Dark Chocolate.

Ingredients for Vegan Chocolate Sponge Cake

First Phase

25 ml Oat Milk £0.05
(any non-dairy milk)

2 tsp any White Vinegar £0.05

Second Phase

300 g White Flour £0.04

30 g Cocoa Powder £0.40

1 tsp Baking Powder £0.05

1 tsp Salt £0.05

Third Phase

150 g Golden Caster Sugar £0.28
(or Plain Caster Sugar)

100 g Apple Sauce £0.32

50g Smooth Peanut Butter £0.20

1 tbsp Vanilla Extract £0.70

50 ml (or g) of your favourite Oil £0.05

Total Cost per Sponge £2.19

8″ Cake Tin or smaller
(2 tins to make a Deep Birthday Cake)

Baking paper to be sure it does not stick to the tin.

Creating the Vegan Chocolate Sponge Cake

Prep time: 45 mins Cook time: 40 mins

Optional – Freeze overnight if shaping or icing
(Makes much easier)

First Phase
  1. First and foremost Wash Your Hands!
  2. Measure out the ingredients 
    (this will save you time and mess)
  3. Mix together the 25 ml Oat Milk & 2 tsp any White Vinegar into a mixing bowl
  4. Grease your cake pan/s or line with greaseproof paper
    (here is how to get the right size)
Phase 2
  1. Preheat the oven to Gas 4
    (this stage is important for consistency)
  2. Put the 300 g White Flour, 30 g Cocoa Powder, 1 tsp Baking Powder and 1 tsp Salt in a different mixing bowl to the Milk
  3. Dry whisk to combine them together & knock out any lumps
  4. If there are still lumps then sift through a sieve into another bowl, push any lumps through with a spoon
Phase 3
  1. To the dry ingredients stir in the 150 g Golden Caster Sugar, 100 g Apple Sauce, 1 tbsp Vanilla Extract, 50g Smooth Peanut Butter & 50 ml (or g) of your favourite Oil until well combined, resembling a thick paste
Phase 4
  1. Incorporate the milk in stages with a large spoon until well combined
Phase 5
  1. Pour into an 8″Cake Tin and bake for 40 minutes on Gas 4
    (If using a smaller tin to get a deeper cake this may take longer)
  2. To test if it is cooked insert a skewer or sharp knife into the centre. If the knife comes out clean the cake is done. If it is not ready continue to check every 5 minutes.


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