Print
Easy Vegan Chocolate Sponge Cake
An easy, store cupboard staple cake mixture, perfect for those with milk or egg allergies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Ingredients
- 125 g Caster sugar
- 215 g Self raising flour
- 35 g Cocoa powder
- 5 g Baking powder
- 225 g Alternative milk (I used soya)
- 2 g White wine vinegar/ apple cider vinegar
- 50 g Oil
Instructions
-
Sieve the flour, sugar, baking powder and cocoa into a bowl.
-
Add the milk, oil and vinegar into a jug and stir to combine.
-
Pour the liquid mixture into the dry mixture and mix to combine.
-
When fully combined, pour the mixture into your tins and smooth out the top.
-
Bake at 180°C for 25- 30 minutes until a knife runs clear.