A lovely, rich, light chocolate sponge cake, perfect when covered in "posh" vegan dark chocolate, and filled with real fruit jam.
Plain flour, 275g
Cocoa powder, 50g
Bicarbonate of soda, 1 level teaspoon
Baking powder, 3 1/2 level teaspoons
Soya margarine, 175g
Caster sugar, 175g
Soya milk, 300ml
Vinegar (preferably spirit) 2 tablespoons
Vanilla essence, 1/2 teaspoon
Large mixing bowl
Small mixing bowl
Whisk or stick blender
Wooden or lastic spoon
Wooden or plstic mixing spoon
20 cm cake tins, x2
Preheat oven to 180 degrees C.
Grease the cake tins with some margarine.
Cream margarine and sugar together in a small mixing bowl.
Mix liquid ingredients together in a jug - the vinegar may make the soya milk cudle, but this is not a problem.
Mix the margarine and sugar with the liquid ingredients using a whisk or stick blender. The margarine will probably float to the surface, but this is not a problem.
Sieve the flour, cocoa powder, bicarbonate of soda, and baking powder togeth into a large mixing bowl, then stir thoroughly to ensure even distribution of the raising agents.
Pour the liquid ingredients into the bowl with the dry ingredients, and mix thoroughly, as quickly s possible. The vinegar will react with the bicarbonate of soda to produce a foamy paste.
Quickly transfer the mixture into the cake tins, using a spatula to spread it evenly - with less mixture in the centre to prevent the cake from doming too much.
Bake for 20-30 minutes, and then turn out onto a cooling rack.