Vegan Festive Chocolate Sponge Cake Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 81% self raising flour7 Ounce (200 grams)
 Baking powder1 1⁄4 Teaspoon (heaped)
 Chocolate/Drinking chocolate1 Ounce (30 gram)
 Soft brown sugar2 Ounce (55 grams)
 Oil3 Fluid Ounce (90 milliliter)
 Water8 Fluid Ounce (230 milliliter)
For filling
 Vegan margarine2 Ounce (55 gram)
 Sugar2 Ounce, finely ground (55 gram)
 Apple2 Ounce, grated and mashed to a pulp (55 gram)
 Lemon juice To Taste

Nutrition Facts

Serving size

Calories 613 Calories from Fat 315

% Daily Value*

Total Fat 36 g54.9%

Saturated Fat 6.2 g30.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 789.7 mg32.9%

Total Carbohydrates 72 g23.9%

Dietary Fiber 0.76 g3%

Sugars 33.7 g

Protein 4 g7.4%

Vitamin A 10.3% Vitamin C 1.3%

Calcium 21.8% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Mix all the dry ingredients.
2. Mix oil and water.
3. Pre-heat the oven at 350°F/180°C (Gas Mark 4).
4. Oil the sandwich tins.

MAKING
5. Stir in the dry ingredients into the oil and water mixture. Beat it until it is of a smooth consistency.
6. In an oiled sandwiched tin, take the above contents.
7. Place the tin in the pre-heated oven and bake it at 350°F/180°C (Gas Mark 4).
8. Allow it to cool before removing from tins.

FINISHING
9. Heat the margarine on a low flame until it is warm.
10. Add Demerara sugar to it and beat it till it turns creamy.
11. Add apple pulp and lemon juice and beat it. This is to prevent discolouration.
12. This is to be used to keep the sponge cakes together like a sandwich.

SERVING
13. Serve Vegan Festive Chocolate Sponge Cake with tea or coffee.
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