VEGAN CINNAMON CAKE WITH CHOCOLATE

Today’s recipe is very easy, based on the classic yoghourt sponge cake, but a vegan version.
Either if you are allergic or intolerant to egg or milk, or if you are vegan, the truth is that there are less recipes, so I wanted to help with my own recipe.

I was a bit afraid, but everyone at home loved it, so I really recommend it!
Today I bring this easy chocolate sponge cake.
It’s an adaptation of the classic yoghourt sponge cake, using the yoghourt recipient to measure the rest of the ingredients.
It’s delicious and you can make it really quickly.

Ingredients (22 cm (9 inches) diameter mold):
Purée from a baked apple
1 soy yoghourt
1 yoghourt recipient of olive oil
2 yoghourt recipients of sugar
3 yoghourt recipients of flour
1 teaspoon of ground cinnamon
16 g of baking powder (0.56 oz.)

50 g of chocolate (1.8 oz.)

Preheat the oven at 180ºC (356ºF).

Mix the flour, the cinnamon and the baking powder, sift and reserve.
Beat the purée with the sugar.
Add half of the dry ingredients and mix.
Add the yoghourt.
Add the rest of the dry ingredients, and finally, the oil.
Beat until the batter is homogeneous.

Put the batter in a mold, previously greased, and bake for 30-35 minutes or until a tooth stick comes out clean.
Remember not to open the oven before time, so it rises correctly.
Take it out from the oven and let it rest for 5 minutes, unmold and let it cool on a rack.

Melt the chocolate and pour it on the top of the cake.

Try it when it’s still warm, it’s delicious!