FRESH MINT CHOCOLATE RUSTIC SPONGE – Vegan Recipe

Ingredients:

• 188g Plain/All Purpose Flour
• 288g Caster Sugar
• 50g Cocoa Powder
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 330ml Non-Dairy Milk of Choice (I used soy)
• 80ml Light Oil (such as canola or vegetable)
• 1 Tablespoons Fresh Lime/Lemon Juice
• 1 + 1/2 Teaspoons Vanilla Extract
• 1 Bundle of Fresh Mint Leaves, Finely Chopped

METHOD:

1. Preheat oven to 180C (350F). Line a 23cm (9″) round pan with baking paper.
2. Simply place all ingredients into processor and process till well combine (will chop leaves finely for you too, yet won’t over develop the gluten).
3. Otherwise, in one bowl combine all the wet ingredients & add the mint.
4. Sift cocoa powder into another bowl, add in rest of the dry ingredients.
5. Whisk till combined, add in the wet mix and whisk till no pockets of flour left.
6. Pour into pan and bake for 35-40 minutes until a knife or skewer inserted at centre comes out with moist crumbs.
7. Allow to cool for 15 minutes before turning out & flipping back upright onto serving board or plate.
8. Dust with icing sugar or serve with lightly sweetened whipped cream.
9. Enjoy warm or cold. You can store for few days at room temperature, but best to keep in fridge airtight when hot and humid.