---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGAN CHOCOLATE SPONGE CAKE
  Categories: Cakes, Desserts, Vegetarian
       Yield: 8 servings
  
       2 c  Self-rising flour
            -(pref. 85% whole-wheat)
     1/4 c  Cocoa powder
       3 ts Baking powder
   1 1/3 c  Vanilla sugar
            -OR- Superfine sugar
       9 tb Sunflower oil
   1 1/2 c  Water
            Vegan margarine
            -for greasing
 
 --------------------------------TO DECORATE--------------------------------
       1    Qty. Chocolate Fudge Icing
            -OR- Chocolate Buttercream
            Dark chocolate
            -coarsely grated
            Confectioners' sugar
 
 -------------------------VEGAN LEMON CAKE VARIATION-------------------------
     1/2 c  -additional flour
       2 tb -Lemon juice
       1    -Lemon, rind grated
  
   Preheat the oven to 325 F.  Grease two 8- to 8-1/2-inch shallow cake pans
   and line the base of each with a circle of greased wax paper.
   
   Sift the flour, cocoa powder and baking powder into a bowl.  Add the sugar,
   oil and water.  Mix well to a batter-like consistency.  Pour the mixture
   into the prepared pans and bake for about 40 minutes, until the cakes
   spring back to a light touch in the center.
   
   Turn the cakes out onto a wire rack and strip off the wax paper.  Allow to
   cool completely.
   
   Sandwich the cake together with half the fudge icing or chocolate
   buttercream and coat the top with the rest.  Sprinkle on a little grated
   chocolate and confectioners' sugar.
   
   Variation: VEGAN LEMON CAKE:
   
   Use the additional amount of flour and omit the cocoa powder.  Replace 2
   tb. of the water with lemon juice and add the grated lemon rind.  Sandwich
   the cakes together and coat the top with lemon buttercream or fudge icing
   and decorate the cake with yellow sugar decorations and leaves cut from
   angelica.
   
   Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
   0-394-57123-1 Typed for you by Karen Mintzias
  
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