There is no denying the fact that it has become increasingly popular to identify as a vegan. This is not only because of their beliefs but also due to the vast assortment of foods they are able to enjoy. With this in mind, I will be presenting you with a few different variations of vegan chocolate sponge cake.
The first variation is one that will appeal more so to those who love coffee and would like a nice rich flavor mixed into their dessert. You can try out this variation by using both coffee and espresso in place of water when making your batter before filling your cake pan with the mixture. Once you have poured it into your cake pan, top it off with some instant espresso powder for an extra kick of caffeine!
If you are someone who prefers a lighter and airier cake, then this variation is definitely for you! This particular version uses carbonated water instead of regular water to give the cake a nice lift. Simply follow the recipe as usual but substitute carbonated water for the regular water called for.
Another take on this classic cake is one that features both chocolate and orange flavors. For this variation, you will need to use fresh-squeezed orange juice in place of the water called for in the recipe. You can also add in some zest from the orange peel to really intensify the citrus flavor. Once your cake is baked and cooled, top it off with a simple chocolate ganache made with dark chocolate and heavy cream.
This variation is for those of you who want a cake that is both rich and moist. To achieve this, you will need to use sour cream in place of the water called for in the recipe. This will give the cake a nice tangy flavor as well as added moisture. I also recommend using semi-sweet chocolate chips in the batter for an extra dose of chocolate goodness.
The final variation on this list is one that features a unique flavor combination of chocolate and chili peppers. For this particular case, you will need to use chili pepper-infused olive oil in place of the regular olive oil called for in the recipe. You can find this type of oil at most specialty grocery stores. I also recommend using dark chocolate in the batter as well as for the ganache topping. This cake is sure to be a hit with those who enjoy a little bit of spice in their sweets!
If you are someone who loves the taste of red velvet cake, then you will definitely want to try this variation on vegan chocolate sponge cake. For this version, you will need to use red food coloring in place of the water called for in the recipe. This will give the cake a beautiful reddish hue. I also recommend using white chocolate chips in the batter as well as for the ganache topping.
For this final variation, I decided to go with a fun and festive holiday theme. This cake features the flavors of gingerbread and is perfect for anyone who loves the taste of this holiday classic. For this version, you will need to use molasses in place of the water called for in the recipe. This will give the cake a deep, rich flavor. I also recommend adding in some ground ginger and cinnamon to really bring out the winter spice flavors. Once your cake is baked and cooled, top it off with a simple frosting made with powdered sugar, milk, and vanilla extract.
This vegan chocolate sponge cake recipe is versatile and can be adapted to fit many dietary restrictions. Whether you are looking for a dairy-free, gluten-free, or eggless cake, this recipe is perfect for you. The best part is that this chocolate cake is still delicious and will satisfy any sweet tooth. Have you tried making a vegan sponge cake before? What variations did you make?