Soft, moist, and chocolatey sponge cake, healthy and super decadent at the same time, especially if you fill it with any frosting. It is light enough to enjoy for breakfast, snack, or dessert.
Chocolate Sponge Cake [Vegan, Gluten-Free]
- 1 cup brown rice flour
- 1 cup sifted spelt flour
- 2/3 cup ground almonds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cocoa
- 1 tablespoon chia seeds
- 1 teaspoon vanilla powder
- 1/2 cup melted coconut oil
- 1 cup agave syrup (or less if you prefer less sweet cakes)
- 3 tablespoons ground flax mixed with 9 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 2/3 cup oat or almond milk and 3 teaspoon apple cider vinegar
- 2 small apples, grated
- Pre-heat the oven to 345°F.
- Mix the milk and cider vinegar and leave to stand.
- Sift the flours and mix them in a bowl with all other dry ingredients.
- Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg
- Mix oil, agave syrup, and lemon juice
- Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harshly the cake could turn out chewy. Now fold in the grated apple. Alternatively, you can use applesauce (say, 1/2 cup). The batter should be fairly thick but still pourable
- Pour the ready batter into a lined cake tin.
- Bake for 35-40 minutes. Baking time will depend on the thickness of the batter. In a wider pan, the batter will be thinner and will require shorter baking time.
- Test the cake with the toothpick. When it’s done the tooth pick should come out clean.
- Top with fresh fruit, whipped cream, or frosting (optional).
The cake will keep out of the fridge for 4 days and longer if kept in the fridge.