75 gr applesauce
2.5 teaspoons of baking powder
50 gr cocoa powder
200 gr flour
1/2 teaspoon salt
150 gr sugar
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
75 ml oil
200 ml vegetable milk
Preheat the oven to 180* C and oil the baking pan.
Mix the vegetable milk, oil and sugar until frothy. Add the applesauce, vinegar and vanilla.
In another bowl mix the dry ingredients: flour, baking powder, cocoa and salt.
Add the dry ingredients to the wet ingredients little by little until it is a fairly liquid and smooth batter.
Put it in the baking pan and bake it in the oven for 35-45 minutes (depending on the oven). Or until the knife comes out dry.
In our case we made it without anything else but you can add a very easy to make chocolate ganache:
You need a jar of coconut cream and 180 gr of bitter chocolate.
Heat the coconut cream and add the chocolate pieces. Stir until completely melted. Add powdered sugar if needed.
Let it cool for about 10 minutes and put it on top of the cold sponge cake.
Keep in mind that the coconut cream becomes firm when cold and melts with temperature so I recommend to always keep the cake refrigerated. And take it out at the last minute before enjoying it.