1/2 c -additional flour 2 tb -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
How To make Vegan Chocolate Sponge Cake's Videos
Easiest Chocolate Cake Recipe | without eggs, yogurt.
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake 1 ½ cup (180gms) maida ¾ cup (90gms) cocoa powder ½ tsp (3gms) baking soda 1 tsp (4gms) baking powder ¾ cup (180ml) vegetable oil 1 ½ cup (300gm) caster sugar 1 cup (285gms) curd ½ tsp vanilla extract ½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting 1 cup (200gms) butter 2 cups (260gms) icing sugar 1/2 to 3/4 cup cocoa powder * 1 cup (175gms) melted chocolate 1 cup (230ml) warm cream
To top Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
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