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Chocolate Sponge Cake



This reliable chocolate sponge cake recipe was requested by many of our customers who have enjoyed our chocolate layer cake. It can be enjoyed as a simple sponge cake, dusted with icing sugar, or, for special occasions, use as a base to make a luxurious layer cake. here for the Vegan Volumes recipe archive...




    Preheat the oven to 170 degC.
self raising flour 340g

Sift into a large mixing bowl.

cocoa powder 70g
baking powder 2 tsp
granulated sugar 220g Add and mix with a fork or whisk.
soya milk or alternative 450g Lightly mix the liquids in a jug, using a fork or whisk. Add slowly to the dry ingredients, mixing well throughout with a fork or whisk, to create a smooth, runny batter. Swipe the mixture with a spatula to remove any large air bubbles. Pour into a non-stick 9" loose bottomed cake tin.
rapeseed oil 155g
vanilla extract 10 drops
    Place in the pre-heated oven for 55-60 minutes, unitl a sharp knife pushed into the middle of the sponge comes out clean.
Leave in the cake tin to cool for about 15 minutes before placing on a wire rack to cool completely.
If required, make the sponge flat by cutting off any dome with a large serrated knife.
To make a layer cake, make three sponges and fill in between with cherry jam, morello cherries and our chocolate mousse (leaving out the peaches). Finish it off with a chocolate fudge icing, and serve with soya cream.
All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards

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