Soft, moist and chocolatey sponge cake, healthy and super decadent at the same time, especially if you fill it with any frosting. I’d go with chocolate of course 😉 It’s wheat free and refined sugar free.
You probably know by now that I personally prefer baked vegan cakes to raw ones. Why? Well, I admit that the raw ones are amazing and taste so rich and heavenly, but for me, they’re simply too rich.Too rich for my stomach to handle. And the baked ones, I can literally have them as a healthy breakfast or snack.
This Vegan Chocolate Sponge Cake will stay soft and moist for a few days at least. In fact, I think it’s best on second and third day after baking for it becomes more moist and flavorful.
Making a vegan sponge is easy, and if you obey the rules, it’s no fail! I promise, always works like a charm.
For this type of vegan cake I always prepare dry ingredients ingredients and wet ingredients separately, then mix them together to make the batter. The rule here is to mix the dry and wet ingredients together very gently. This way you will get a soft fluffy cake, and not the chewy texture.
I use flax seeds for binding and reaction between apple cider vinegar and baking soda will “rise” the cake. Don’t get scared of tasting the vinegar in the cake! You don’t, not at all. I promise 🙂
I use either coconut oil or extra-virgin olive oil and my favorite flour is rice, buckwheat and spelt for I try to avoid wheat flour whenever I can. In this cake I used rice and spelt flour.
Spelt flour is sifted to make it lighter since this way we remove the bran.
Are you ready for the recipe?!
Preparation time: 20 minutes plus 35 minutes for baking
Yields: 12 pieces / baked in 27cm cake tin
1 cup brown rice flour
1 cup sifted spelt flour (optionally use all purpose wheat flour)
2/3 cup ground almonds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 tbsp cocoa
1 tbsp chia seeds
1 tsp vanilla powder
1/2 cup melted coconut oil
1 cup agave syrup (or less if you prefer less sweet cakes)
3 tbsp ground flax + 9 tbsp water = 3 flax eggs
1 tbsp fresh lemon juice
1 + 2/3 cup oat or almond milk + 3 tsp apple cider vinegar
2 small apples, grated
1. Turn on the oven to 175° I use the steam mode in my Electrolux steam oven (I usually place the jar with coconut oil in the oven while it’s warming up, to melt it:)
2. Mix the milk and cider vinegar and leave to stand
3. Sift the flours and mix them in a bowl with all other dry ingredients
4. Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg
5. Mix oil, agave syrup and lemon juice
6. Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy. Now fold in the grated apple. Alternatively you can use apple sauce (say, 1/2 cup). The batter should be fairly thick but still pourable
7. Pour the ready batter into a lined cake tin (I used 27cm tin)
8. Bake for 35-40 minutes. Baking time will depend on the thickness of the batter. In a wider pan the batter will be thiner and will require shorter baking time.
9. Test the cake with the tooth pick. When it’s done the tooth pick should come out clean.
10. The cake will keep out of the fridge for 4 days and longer if kept in the fridge.
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Hope you will enjoy this one as much as me and my peeps.
Lots of love,