Chocolate Sponge Layers
Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar packed
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil or melted coconut oil
- 1 cup plant-based milk almond, soy, or oat
- 1 cup hot water or hot coffee for a richer flavor
- 1 cup dairy-free yogurt soy or coconut
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- In another bowl, mix the vegetable oil, plant-based milk, hot water or hot coffee, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Bake:
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Serve or Frost:
- Once cooled, use these cake layers to build your favorite chocolate cake, pairing them with a dairy-free frosting of your choice.
Notes
- Hot Water or Coffee: Using hot coffee instead of hot water enhances the chocolate flavor.
- Do Not Overmix: Overmixing can result in a dense cake. Mix until just combined.
- Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for the best results.
- Storage: Store the cake layers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.