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Vegan Recipe for Chocolate Sponge Cake

This vegan recipe is a pleasant end to any meal, vegan or otherwise. Incideentally, I greatly admire vegans. Their diet is ethical, environmentally friendly, healthy and cruelty-free!

Tip: I've said this many times throughout this web site, but your yummy goodies are so much better when you use quality chocolate or cocoa -- like the many fine varieties you get at at - The World's Largest Chocolate Marketplace.

Vegan Recipe for Chocolate Sponge Cake


2 cups self-rising flour (pref. 85% whole-wheat)
1/4 cup cocoa powder
3 tsp baking powder
1 1/3 cup vanilla sugar -OR- Superfine sugar
9 tbsp sunflower oil
1 1/2 cup water
vegan margarine for greasing


Chocolate Fudge Icing or Chocolate Butter

Dark Chocolate, coarsely grated.

Tip: You'll need a grater like the Newton Chocolate and Hard Cheese Grater

Confectioners' Sugar


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 your vegan recipe for chocolate sponge 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.

Bakeware Hard to find bakeware and novelty items for cooking.

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