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
For the sponge:
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
To bake the cake:
If you've given this recipe a try let us know what you think in the comments!
Artist, Baker and Blogger. Mum to my two beautiful, cheeky girls. Muddling my way through parenthood with equally cheeky Husband.