Black Forest chocolate cake

Description

You don't need eggs to make a light-as-air sponge cake. This dairy-free version of a classic gateau shows you how.

Ingredients

For the cake
250g/8oz self-raising wholemeal flour
250g/8oz soft brown sugar
2 tbsp cocoa powder
2 heaped tsp carob powder
125ml/4fl oz rapeseed oil
150ml/¼ pint soya milk
1 tbsp vegan yogurt, bean curd or coconut cream
1 dessertspoon cider vinegar
pinch of salt
25g/1oz dairy-free dark chocolate (70 per cent cocoa solids)
fresh cherries or berries, to decorate
For the filling
4 tbsp Vegan cream cheese
1 tsp lime rind
4 tbsp morello cherry or blackberry jam

Method

1. Oil two 20cm/8in circular sponge tins and line them with baking parchment. Preheat the oven to 180C/350F/Gas 4.
2. Place all the cake ingredients, except the chocolate and cherries, in a food processor and beat together thoroughly.
3. Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.
4. Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of each sponge comes out clean. Allow to cool a little, then turn out on to a wire rack until completely cold.
5. Place the vegan cream cheese in a bowl and stir in the lime rind. Spread one side of a cold sponge with the lime cream cheese, and spread the other sponge with jam. Sandwich together and place on a serving plate.
6 Decorate the cake with fresh cherries or berries and serve.