Vegan Chocolat Sponge Cake

[shyvas]

200 g Good quality plain chocolate
250 g silken tofu
120 g Kamut flour
1 pinch of salt
1 tsp vanilla extract or paste
100 g castor sugar or sweetener
1 tsp cider vinegar
1 tsp baking powder
120 ml vanilla flavoured soya milk
30 ml evo (extra virgin olive oil)

Melt the chocolate.
Place the silken tofu and vinegar in either a FP or in a bowl and mix with
a whisk. Add all the other ingredients and mix until you obtain a smooth
mixtue.
Grease a square baking tin and place a sheet of greasproof paper on the bottom.
Bake in a pre-heated oven 180 °C (175 °C assisted fan) for approx 20 mins.
Test the cake before the end of baking time as it should not be too dry.

Leave to cool on a wire rack.

http://www.best-ever-cookie-collection.com/baking-conversion-charts.html

 

[SummerRain]

I had to google what Kamut was! Looks good though, I like cakes that use silken tofu, I think it gives a nice bouncy texture.

 

[shyvas]

You can always substitute kamut for any other flour.

The cake is very light and freezes well. You can cut it into small squares and freeze or place it in a
plastic or metal tin and it keeps for a few days.