This cake is so delicious and probably the best cake I’ve ever made. All thanks to @theloopywhisk’s recipe! The texture is so good and it still tasted amazing 4/5 days later. 🍰🍰🍰
For gluten free #vegan chocolate sponge:
2 cups (240 g) #glutenfree flour
1 1/3 cup (260 g) caster sugar (Note 1)
1/2 cup (60 g) cocoa powder
pinch of salt
3/4 tsp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 cup (240 mL) vegetable oil
2 cup (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
Pre-heat the oven to 355 ºF (180 ºC) and grease two 6 inch (15 cm) round cake tins with vegetable oil. You can also line the bottoms with greaseproof/baking paper.
Mix all dry ingredients together.
Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cake batter.
Divide the batter evenly between the two greased cake tins, smooth out the tops, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.
Allow to cool.