Easy Vegan Chocolate Sponge Cake

I spend a lot of my time answering the same old question from worried omnivores – how do you make cakes without eggs?! Well, a year or so ago I would have half-heartedly told them you can use Bananas, Chia seeds etc etc as I knew there were Vegans out there that made that work.

The truth?

I’ve never been able to make a cake using Bananas in replacement of an Egg without it tasting of pure banana when it comes out. I’ve tried Chia seeds too and the result was a dense, sticky mess.

But finally after trying & trying different methods over time we decided to use Oil instead and the end result was SO much better. I’ve used various oils but now I always stick to Coconut Oil as to me, the end result is perfect – a sweet, fluffy cake that doesn’t stick in your mouth! So feel free to try out different oils if you don’t have Coconut to hand but honestly, I 100% recommend getting some first!

CategoryDifficultyBeginner

Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients:

Sponge Cake Ingredients
 200 g Plain Flour
 200 g Caster Sugar
 4 tbsp Cacao Powder
 1 tsp Bicarbonate of Soda (Baking Soda)
 ½ tsp Salt
 5 tbsp Coconut Oil (Liquidised)
 1 tsp Vanilla Extract
 250 ml Cold Water
Buttercream Ingredients
 100 g Icing Sugar
  cup Vegan Butter / Margerine
 1 dash Plant Based Milk
 1 tbsp Cacao Powder (Optional)

Directions:

Sponge Cake
1

Preheat the oven to 180°.

2

Add dry ingredients to a large bowl & mix well.

3

If your coconut oil is in a solid state, melt and add to the dry ingredients in a liquidised state.

4

Add remaining wet ingredients and whisk until smooth.

5

Pour mixture evenly into two round baking tins.

6

Bake for 25 mins, use the knife test to see if it's ready. Cooking time will vary, usually between 25-40 minutes depending on your personal preferences!

Buttercream
7

Cream the Icing Sugar & Vegan spread together until the sugar is no longer visible.

8

Add a dash of your favourite plant milk. Seriously, the dashiest of dashes is needed here! Remember, you can always add more but you will not be able to take it away. If you add too much you'll need to keep adding Icing Sugar until you get the desired consistency and it can end up far too sweet.

Ingredients

Sponge Cake Ingredients
 200 g Plain Flour
 200 g Caster Sugar
 4 tbsp Cacao Powder
 1 tsp Bicarbonate of Soda (Baking Soda)
 ½ tsp Salt
 5 tbsp Coconut Oil (Liquidised)
 1 tsp Vanilla Extract
 250 ml Cold Water
Buttercream Ingredients
 100 g Icing Sugar
  cup Vegan Butter / Margerine
 1 dash Plant Based Milk
 1 tbsp Cacao Powder (Optional)

Directions

Sponge Cake
1

Preheat the oven to 180°.

2

Add dry ingredients to a large bowl & mix well.

3

If your coconut oil is in a solid state, melt and add to the dry ingredients in a liquidised state.

4

Add remaining wet ingredients and whisk until smooth.

5

Pour mixture evenly into two round baking tins.

6

Bake for 25 mins, use the knife test to see if it's ready. Cooking time will vary, usually between 25-40 minutes depending on your personal preferences!

Buttercream
7

Cream the Icing Sugar & Vegan spread together until the sugar is no longer visible.

8

Add a dash of your favourite plant milk. Seriously, the dashiest of dashes is needed here! Remember, you can always add more but you will not be able to take it away. If you add too much you'll need to keep adding Icing Sugar until you get the desired consistency and it can end up far too sweet.

Easy Vegan Chocolate Sponge Cake

Decorations atop the cake completely optional though recommended! You may need a second serving of Buttercream for this along with Dairy Free Chocolate Chips or Buttons!

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