CHOCOLATE SPONGE CAKE WITH YOSOY OATS + SOYA
If there is a classic pastry that never fails, that is chocolate sponge cake, a dessert that both adults and children love. It is very easy to prepare, so don’t worry if you are not an expert, just follow this easy chocolate sponge cake recipe step by step.
We invite you to try this chocolate sponge cake recipe in its healthiest version, without sugar and using banana and date as sweetener. It also includes Yosoy‘s delicious soy and oat drink and a chocolate coating that will make it even more tempting. Try it and you’ll see!
Learn how to make a homemade chocolate sponge cake with this simple recipe, which you can adapt to be gluten-free and lactose-free. It’s sure to be a hit at home and maybe become your favourite dessert.
INGREDIENTS:
For the cake:
250 ml Yosoy oat drink
70 gr dark chocolate min. 70%.
2 tablespoons raw cocoa powder
100 g applesauce or 1 ripe mashed banana
10 pitted and peeled dates
80 ml mild olive oil or coconut oil
150 g flour
baking powder
a pinch of salt
For the chocolate coating
100 ml Yosoy vegetable drink
200 g dark chocolate min. 70%.
2 tablespoons of liquid coconut oil
2 tablespoons of almond, hazelnut, or peanut cream
PREPARATION (STEP BY STEP)
Follow all the steps of the best chocolate sponge cake recipe to prepare a delicious cake that you can serve with a chocolate frosting or use as a base for other desserts. You can use your favourite nuts to give it a more nutritious and delicious touch, and we recommend using dark chocolate with at least 70% cocoa to enhance its flavour!
To make the sponge cake:
1. Preheat the oven to 180 or heat 100 ml of vegetable drink, pour into a bowl with the chopped chocolate until it is completely melted.
2. Set aside.
3. Whisk the dates with 150 ml of the vegetable drink. Mix in a bowl with the applesauce (or mashed banana), oil and cocoa powder.
4. Add the reserved liquid chocolate at room temperature and mix well.
5. Add the sifted flour with the baking powder and salt to the wet mixture and mix again.
6. Grease or line a 20cm baking tin with baking paper.
7. Pour the mixture into the baking tin and bake for about 35 minutes or until a wooden skewer comes out dry.
8. Leave to cool on a wire rack.
To prepare the chocolate topping:
1. Place the chopped chocolate in a bowl with the coconut oil and hazelnut cream.
2. Pour the previously heated vegetable drink over the chocolate.
3. Mix until you obtain a smooth paste.
4. Allow to cool to room temperature and spread over the sponge cake.
It’s so easy to make a fluffy chocolate sponge cake! At Yosoy we have other cake recipes that you’ll love, such as pumpkin cake, vegan banana bread and apricot cake. Try them and let us know how they turn out!
