Chocolate Sponge Cake


Self raising flour - 200g
Baking powder - 2 heaped tsp
Sugar - 100g / 2 1/2oz
Cocoa - 30g / 1oz (around 4 spoons or enough to just turn mixture brown)
Egg replacer - 3 spoons (optional)
Melted sunflower spread - 125ml / 1/5 pint
Cold water 325ml / 4/7 pint


Place all ingredients in bowl and stir until fully mixed.

Divide mixture between two well greased round baking tins.

Place in a pre-heated oven and bake at 190 degrees celcius for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean.

Cool on a wire rack and remove from baking tins.

For the icing

Icing Sugar - 170g / 6oz
Sunflower spread - 120g / 4oz
Cocoa powder

Use a fork or spoon to mix all together. Use to sandwich the two halves of cake together. Use a knife to spread on
sides and top.

Recipe: Vegan Society
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