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
2 tsp any White Vinegar £0.05
300 g White Flour £0.04
30 g Cocoa Powder £0.40
1 tsp Baking Powder £0.05
1 tsp Salt £0.05
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 and foremost Wash Your Hands!
- Measure out the ingredients
(this will save you time and mess)
- Mix together the 25 ml Oat Milk & 2 tsp any White Vinegar into a mixing bowl
- Grease your cake pan/s or line with greaseproof paper
(here is how to get the right size)
- Preheat the oven to Gas 4
(this stage is important for consistency)
- 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
- Dry whisk to combine them together & knock out any lumps
- If there are still lumps then sift through a sieve into another bowl, push any lumps through with a spoon
- 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
- Incorporate the milk in stages with a large spoon until well combined
- 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)
- 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.