This fool-proof step-by-step recipe will show you how to make perfect vegan chocolate sponge cake without eggs, dairy milk and butter - It’s a fluffy, soft and moist cake base that’s quick and easy to make!
3tbsp(40ml)vegetable oile.g. canola, sunflower or Alba oil
½tbspapple cider vinegaror white vinegar or lemon juice
*Note: Check out the recipe video + step-by-step instructions + tips above!
Preheat the oven to 356 °F (180 °C). Lightly grease the sides of an 8-inch (20 cm) round baking pan and line the bottom with parchment paper.
Sift the flour, cocoa powder and baking powder into a bowl. Then add sugar and a pinch of salt and whisk together.
Whisk together water, coffee, vegetable oil and apple cider vinegar in a measuring cup.
Then pour this mixture into the bowl with the flour mixture and stir until the ingredients have just combined (the batter will be quite runny, but that's how it should be).
Pour the batter into the prepared baking pan. Gently tap the pan on the work surface a few times to release any air bubbles and smooth out the top.
Bake the cake for about 20 minutes, or until a toothpick comes out clean. (If you want moist cake, don't overbake it).
Allow to cool completely. Then it's best to wrap in plastic wrap and refrigerate overnight (a chilled cake is more stable, so it's easier to assemble and layer the cake the next day without the filling and frosting melting).
Baking time for double the amount of batter in one pan (2 layers) is about 30-40 minutes. Baking time for three times the amount in one pan (3 layers) is about 50 minutes. Before cutting, it is best to chill the cake layers overnight in the refrigerator as described in the instructions above.