Vegan lemon and chocolate sponge.

Vegan lemon and chocolate sponge.

Vegan lemon and chocolate sponge. Natural and nutritious recipe with simple ingredients.

  • Cuisine
    • Delicious
  • Course
    • Dessert
    • Breakfast
    • Snack
  • Cooking Method
    • Sponge
  • Suitable for Diet
    • Low-calorie
    • Low-salt


  • 170 g of wholemeal flour
  • 50 g of Bellbio panela whole cane sugar
  • 120 ml of soy milk
  • Melted 85% cocoa chocolate
  • 100 g of dates
  • 1 tsp of baking powder or bicarbonate of soda
  • 60 ml of coconut oil
  • Juice and zest of one lemon
  • 1 tbsp apple-cider vinegar



Soak dates in boiling water before cutting them.


Add dates to the coconut oil, lemon juice and zest, soy milk, vinegar and stevia, and serve into a blender jug. Blend ingredients until smooth.


Add spelt flour and beat until completely mixed. Pre-heat oven to 190 degrees.


Spread into a loaf pan and cover with baking paper.


Bake for 45 minutes (approximately) and let cool.


Decorate with chocolate to your taste.


Keep in an air-tight container.

You don’t need to be a master chef to follow this simple recipe.
  • Información nutricional

  • Amount per serving
  • Calories0
  • % Daily Value*

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