VEGAN CHOCOLATE
SPONGE CAKE
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375g flour
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2 sachets baking powder
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200g sugar
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315ml soy milk
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150ml vegan margarine
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Grease the baking tin or line it with baking paper and preheat the oven to 180°C / 350°F.
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Mix the sugar and the vegan margarine in a mixing bowl until foamy.
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Mix the flour and baking powder in a separate bowl.
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Now alternately add flour and soy milk to the foamy whipped margarine and mix well.
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Bake the dough for 35-45 minutes.