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Vegan Chocolate Sponge Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts

2  cups  Self-rising flour, (pref. 85% whole-whe
1/4  cup  Cocoa powder
3  teaspoons  Baking powder
1 1/3  cups  Vanilla sugar, OR- Superfine sugar
9  tablespoons  Sunflower oil
1 1/2  cups  Water
    Vegan margarine, for greasing
    -----TO DECORATE-----
1    Qty. Chocolate Fudge Icing, OR- Chocolate Butter
    Dark chocolate, coarsely grated
    Confectioners' sugar
1/2  cup  -additional flour
2  tablespoons  -Lemon juice
1    -Lemon, rind grated

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center. Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely. Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar. Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. of the water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

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