Vegan Chocolate Sponge Cake With Amarena Cherries
Vegan Chocolate Sponge Cake With Amarena Cherries - Instant upgrade to the humble chocolate sponge, yet same simple way to make it.
Servings: 12
Ingredients
- 200 g all purpose flour or self raising flour, in which case just 1/2 tsp of baking powder to use
- 150 g dark brown sugar
- 30 g unsweetened coca powder
- 200 ml oat milk or other nut milk, but oat has a very neutral taste when baking with it
- 100 ml light vegetable oil I used sunflower
- 120 g Amarena cherries in syrup (both cherries AND syrup) This is half of the full Fabbri jar
- 1/2 tsp strong vanilla extract I use Nielsen-Massey
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 170 Celsius.Prepare the baking pan by greasing with a little vegan butter or oil. If you use a bundt tin, like me, make sure it gets into the nooks.Add the flour, sugar, baking powder, cocoa powder and mix. After this, add the salt to your mixing bowl and mix again.Pour the oat milk, vegetable oil and vanilla extract into a small bowl or jug and whisk it together with a mixer.Gently fold in the Amarena cherries and syrup.Pour the batter into the baking tin.Bake for about 45 min first and check if with a fork if it's ready. If not, bake for a further 10-15 minutes.Let it cool before serving.
