I have been attending Danish language class and my class tutor is a vegan. I simply cannot comprehend why one would choose to be a vegan (I can live without the meat products, but no egg & butter? no way!) but apparently in his case, it was due to health reason.
I got curious about the quality of his food, seeing there's only so much he can eat. Even more curious about how he can live without cakes, and then I found out from the Internet that apparently there's a lot of vegan recipe, from simple to complicated (using vegan butter, vegan cheese etc). So I decided to try out the simplest one to see if it can really be as good as cakes made with real eggs & butter.
The result? The cake turns out to be really moist and it received many compliments from the class. However, if given a choice, I'd still prefer one with the buttery richness ;)
The result? The cake turns out to be really moist and it received many compliments from the class. However, if given a choice, I'd still prefer one with the buttery richness ;)
Vegan Chocolate Sponge Loaf Cake
Recipe adapted from Edible Garden
192 g (1.5 cups) all-purpose flour
201 g (1 cup) sugar
3 tbsp of cocoa powder
60 ml (1/4 cup) neutral vegetable oil
236 ml (1 cup) of cold water (or any nut milk)
1 tsp of baking soda
1 tsp of vanilla extract
1 tbsp of white vinegar / apple cider vinegar / lemon juice
A pinch of salt
Methods:-
1. Pre-heat oven to 180C / 350F. Lightly grease a 10 inch * 4 inch loaf pan (or whatever size you have, just need to adjust baking time accordingly) and set aside.
2. Mix the water, oil, vanilla and vinegar together, set aside.
3. Mix the flour, sugar, cocoa powder, salt, and baking soda in a bowl.
4. Add dry mixture into the wet ingredients in three batches using a whisk. Don't over mix at this stage, few small lumps in the batter are fine.
5. Pour the batter into baking pan and bake in the preheated oven for 35-40 mins. Depending on the pan used, the baking time will vary. The cake is done when a toothpick is insert into the center and comes out clean.
6. Let the cake cool and transfer to a cooling rack. Store the cooled cake in an airtight container for up to 2 days in room temperature or in the refrigerator for up to 4 days.
5. Pour the batter into baking pan and bake in the preheated oven for 35-40 mins. Depending on the pan used, the baking time will vary. The cake is done when a toothpick is insert into the center and comes out clean.
6. Let the cake cool and transfer to a cooling rack. Store the cooled cake in an airtight container for up to 2 days in room temperature or in the refrigerator for up to 4 days.
Note:- The cake has a slightly hard texture around the sides when it's warm. Let it cool and sit for a while and it will turn out perfect. For that reason, this cake is best made the day before you plan to serve it.
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