Vegan lemon and chocolate sponge.
Vegan lemon and chocolate sponge. Natural and nutritious recipe with simple ingredients.
- 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.
- Amount per serving
- % Daily Value*