Vegan Chocolate Sponge Cake

This simple Vegan Chocolate Sponge Cake without egg, butter and milk is the perfect base for fruit tarts or pies. Makes one high base or, divided horizontally, two thin bases.

Vegan Chocolate Sponge Cake

Ingredients for Vegan Chocolate Sponge Cake:

120 grams wheat flour
20 grams baking cocoa
1/2 sachet baking powder
1/2 teaspoon baking soda
70 grams sugar
60 grams of oil
120 milliliters of mineral water
1 tablespoon fruit vinegar


Preheat oven to 350 degrees. Grease a small springform pan (18-20 cm) and dust with cocoa or line with baking paper.

Mix the dry ingredients – flour, cocoa, sugar, baking powder and baking soda – in a bowl. Add oil, sparkling water and vinegar and mix all ingredients together very briefly but thoroughly.

Pour batter into prepared pan, smooth out and bake for about 30 minutes. Allow to cool and remove from pan.


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