Chocolate Sponge with Caramel Sauce and Popcorn Recipe

I had grand plans to bake this amazing vegan, dairy free chocolate sponge cake recipe over the long Easter bank holiday weekend, only to have my intentions scuppered by illness! Disaster! But the recipe from this rich moist chocolate sponge, topped with creamy caramel sauce and crunchy salty popcorn from Kindling Restaurant in Brighton is far too good not to share with you all. My top tip is to serve with Swedish Glace vanilla soy based ice cream which is my absolute favourite non-dairy ice cream. You can even make the dessert gluten free too!

We are super lucky that Kindling Restaurant is just half an hourfrom us down the M23  in Brighton (one of our favourite places to visit), and if haven't visited you really should as Kindling is about more than just the delicious food created by Chef Holly Taylor, it is a community sharing and celebrating local produce. 

​Chocolate sponge with salted caramel sauce and popcorn recipe

Ingredients

For the sponge:
75g oil
35g good quality cocoa powder
220g dairy free yogurt e.g. soya yogurt
30g oat milk
2 tsp (10ml) distilled vinegar
150g soft dark brown sugar
140g self-raising flour (gluten-free self-raising flour will also work here)
¾ tsp bicarbonate of soda
½ tsp table salt

For the salted caramel sauce: 
200g vegan butter alternative
250g soft dark brown sugar
125g golden syrup
Large pinch of Maldon sea salt

For the popcorn:
A small handful of popping corn kernels
2 tbsp of oil
Fine salt for seasoning

​Method

To bake the cake:

• Line an 8-inch square cake tin with baking paper. Preheat the oven to 170C.
• Place the oil and cocoa powder in a small pan and heat gently for a few minutes to help bring out the flavour of the chocolate, then set aside to cool.
• Put the dairy free yogurt, oat milk, vinegar and sugar together in a mixing bowl or kitchen aid and whisk until smooth. Then stir in the chocolate and oil mixture.
• Sift the flour, bicarbonate of soda and salt together in a clean bowl. Fold into the wet ingredients, mixing well to avoid any lumps.
• Pour into the lined cake tin and gently level using a spatula, being careful to avoid removing too much air from the cake.
• Bake in the preheated oven at 170C for 20 - 25 mins, until risen and springy to the touch.
  
  

To make the salted caramel sauce:

• Place all the ingredients in a medium sized pan and heat gently over a low heat, whisking until combined.
• Whisk the sauce occasionally as it cools to ensure a silky texture.
  
  

To make the popcorn: 

• Heat the oil in a large saucepan on medium high heat. 
• Put 3 or 4 piece of popping corn into the oil and cover the pan.
• When the test kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from heat and wait 30 seconds.
• Return the pan to the heat and gently shake it as the popcorn starts to pop. 
• Try to keep the lid slightly ajar or use a lid with a vent hole in it to help release some of the steam.
• Once the popping slows, remove the pan from the heat, remove the lid, and put the popcorn immediately into a wide bowl. Sprinkle with salt and toss to ensure it is evenly seasoned.

To serve

• Cut the cake in long fingers and drizzle with the caramel sauce.
  
• Top with salted popcorn and serve with chocolate sorbet or dairy free ice cream.

If you've given this recipe a try let us know what you think in the comments!