Treat yourself this Lenten season with this delicious, spongy, chocolate-y cake! And if you are wondering this Lenten chocolate sponge cake has no eggs, no dairy products and no chocolate! Yet it tastes just like the real thing!
To prepare this delicious Lenten chocolate cake add in the mixer’s bowl the oil and sugar and whisk. Dissolve the baking soda in the orange juice and pour in the sugar mixture. Start mixing the ingredients and pour in the water and vinegar. Mix again for about 2 minutes.
In the meantime sift the flour and cocoa powder and blend to combine. Add gradually the flour-cocoa mixture and fold gently with a spatula until combined.
Preheat the oven to 175C (both top and bottom heating elements on). Oil the bottom and sides of a non-sticking cake tin to prevent sticking and pour in the mixture. Place the cake in the preheated oven (on the lower rack) and bake for 50-60 minutes, until nicely coloured and cooked through. Let the cake cool down for a while before removing the cake tin.
Place a rack over a tray or bowl and prepare the glaze for the Lenten chocolate cake. In a large bowl add all the ingredients for the glaze and whisk to combine. Invert the cake on the rack and pour the glaze over the cake.
Place the cake on a serving platter and garnish with almond slivers. Enjoy this delicious Lenten chocolate cake with a hot cup of coffee or tea.
Nutrition
Serving Size:1 piece
Calories:265kcal
Sugar:29.3g
Sodium:253.6mg
Fat:6.3g
Saturated Fat:1.1g
Unsaturated Fat:4.9g
Trans Fat:0g
Carbohydrates:50.7g
Fiber:1.8g
Protein:3.3g
Cholesterol:0mg
Keywords: Lenten Chocolate cake, Chocolate sponge cake with no Butter
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