Thursday, 2 June 2011

Vegan Chocolate Orange Sponge Cake

I made this wonderful vegan chocolate orange sponge cake today after picking up a leaflet from Viva! at a recent vegan fayre.

I didn't have two sponge cake tins so made do with just one (but you could make it with two tins if you have them). I know it's probably not necessary to line tins with greaseproof paper anymore but I get really irritated when cakes stick so I go to great lengths to stick paper on with margarine now...

You'll need a 18cm/7 inch cake tin which has been greased with dairy-free margarine.


For the sponge weigh out 150 grams of white self raising flour and 150 grams of wholemeal flour (I always do 50% white and 50% wholemeal, although if you do this make sure you add 4 teaspoons of extra water at the end). You can do a 300 gram white flour cake if you like.

Add 2 teaspoons of baking powder to the bowl. Add 2 generous tablespoons of cocoa powder. Put the bowl aside.


Mix 180 ml of water with 175 grams of brown sugar and 100 ml sunflower oil in a pan and heat gently. Stir until the sugar dissolves. Leave it to cool then add to the dry ingredients in the bowl, folding the mixture gently. Pour into the tin(s) and bake on 180C/350F/Gas 4/Fan oven 160C for 30 minutes until a skewer comes out clean when inserted into the cake.


For the icing (if you make two cakes instead of one double the amounts here and spread half the mixture in between the cakes, then use the rest for the top) beat 55 grams of dairy free margarine in a bowl until soft, then add 85 grams of icing sugar and 30 grams of cocoa. Grate the zest of a small orange and mix it with its juice. Add a a couple of teaspoons of this orange juice mixture to the icing until it falls off the spoon when you lift it up. It shouldn't be too runny as you want it to be sturdy enough to stay on the cake!



Enjoy with a lovely cup of coffee with soya milk : )

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