Simple, moist and vegan sponge cake, with extra delicious chocolate chips. Made with only one bowl, fluffy and uncomplicated, perfect for a quick cake craving in between or for a vegan coffee party.
Preheat oven to 175 degrees and grease a loaf pan (23 cm) a little and dust with flour (optional).
FOR THE SPONGE CAKE Put almond milk, baking soda and apple cider vinegar in a mixing bowl and mix lightly. The liquid should now foam slightly.
250 ml Almond milk or another vegetable milk, ½ tbspn Baking soda, 15 ml Apple cider vinegar
Add applesauce, raw cane sugar, cooking and baking oil, spelt flour or gluten-free flour blend, baking powder, bourbon vanilla and sea salt and stir with a wooden spoon or food processor until everything is combined into a smooth batter.
15 g Applesauce, 67 g Raw cane sugar, 60 ml Frying and baking oil, 250 g fine spelt flour type630, 2 tbspn Baking powder, ½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract, A pinch of sea salt
If the dough is too firm, add a little more almond milk, if too runny, add a little more flour. The strength may vary from one type of flour to another.
CAUTION: Do not stir too long, otherwise the driving force of the natron will be destroyed.
100 g vegan dark chocolate chips
Stir in chocolate chips last. For a perfect distribution of the Chocolate Chips, keep some and sprinkle over at the very end (when the dough is already in the pan).
Pour the dough into the prepared loaf pan.
Put in the oven and bake for 50 minutes.
Make wooden stick test:Use a wooden stick to test whether the cake is ready. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes (if possible). Remove from oven and let cool completely (preferably an hour).
Cut into pieces, garnish with (optional) coconut cream and enjoy!
optional coconut cream
Store covered at room temperature for up to 3 days, keep frozen for a few weeks.