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Chocolate Sponge Layers

Course Dessert

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.