Vegan Chocolate Sponge Cake

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!

5 von 3 Bewertungen

Print Pin

Prep Time 10

Cook Time 20

Course Basics, Cake, Dessert

Cuisine American, German

Servings 8-inch cake layer

Calories 66.3 kcal

Ingredients

¾ cup (80 g) all-purpose or spelt flour or gluten-free flour
2.5 tbsp (20 g) cocoa powder
¾ tsp baking powder
¼ cup (50 g) sugar variety of choice
1 pinch of salt
½ cup (120 ml) warm water or plant milk
2 tbsp (30 ml) strong coffee or plant milk
3 tbsp (40 ml) vegetable oil e.g. canola, sunflower or Alba oil
½ tbsp apple cider vinegar or white vinegar or lemon juice

Instructions

*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).

Notes

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.
To make the cake layer gluten-free, I recommend using gluten-free 1 to 1 baking flour.
The cocoa powder dissolves better in lukewarm or hot liquid. Therefore, I recommend using water or plant milk that is at least at room temperature, as well as hot coffee.
Coffee intensifies the chocolate flavor. However, if you do not like coffee, you can simply use more water or plant milk.
If the cake is too crumbly for you, you can replace 2 tbsp of water or plant milk with applesauce as an egg substitute.
The nutritional information is calculated for 1 piece of 8.
More information about the recipe, including tips on storage and freezing instructions, are mentioned in the blog post above!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!