This heavenly chocolate sponge cake is a game-changing Lenten dessert that proves plant-based treats can be utterly delicious.
Perfect for both religious observations and everyday indulgence, this Greek-inspired recipe yields a moist, airy cake that serves 15 lucky people.
With just 265 calories per slice and zero cholesterol, you can enjoy this guilt-free chocolate delight without compromising on taste.
The best part? It takes only 20 minutes to prep, making it an ideal choice for both planned celebrations and sudden sweet cravings.
Ingredients for Lenten Chocolate Cake
- For the Cake Base:
- Corn oil – 1/4 cup (keeps the cake moist)
- Sugar – 1 1/2 cup (adds perfect sweetness)
- Orange juice – 1 cup (from 3-4 fresh oranges for natural flavor)
- Baking soda – 1 flat tablespoon (helps cake rise)
- Water – 1/2 cup (room temperature)
- Red wine vinegar – 2 tablespoons (enhances chocolate flavor)
- Self-rising flour – 3 cups (sifted for smoothness)
- Cocoa powder – 6 tablespoons (use good quality)
- Vanilla extract – 1 teaspoon (for aroma)
- For the Chocolate Glaze:
- Icing sugar – 1 cup (sifted)
- Cocoa powder – 3 tablespoons (sifted for smoothness)
- Corn oil – 2 teaspoons
- Hot water – 5 tablespoons
- Cognac – 1 tablespoon (optional for extra flavor)
Step-by-Step Instructions
- Prepare the Base: Mix corn oil and sugar in a bowl. Combine baking soda with orange juice, then add to the mixture along with water and vinegar. Mix for 2 minutes.
- Dry Ingredients: Sift flour and cocoa powder together. Gradually fold into the wet mixture using a spatula until well combined.
- Baking: Heat oven to 175°C. Grease your cake tin and pour in the batter. Bake on lower rack for 50-60 minutes until done.
- Cooling: Allow cake to cool before removing from tin.
- Glaze Time: Whisk all glaze ingredients in a bowl until smooth. Place cake on a rack over a tray and pour glaze evenly.
- Final Touch: Transfer to serving platter, garnish with almond slivers, and serve with your favorite hot beverage.
Storage and Freshness
This lovely chocolate cake stays fresh for up to 4 days when kept in an airtight container at room temperature.
The glaze will keep its shine best on day 1, but the cake actually gets more moist and rich-tasting on day 2!
If your kitchen is very warm, you can pop it in the fridge – just let it come to room temperature before serving for the best texture and flavor.
Smart Substitutions
This cake is already vegan-friendly, which makes substitutions super easy! You can swap the corn oil for any neutral vegetable oil like sunflower or canola.
No oranges? Use store-bought orange juice instead. The cognac in the glaze is totally optional – skip it or replace it with 1 teaspoon of vanilla extract for an alcohol-free version.
If you don’t have self-rising flour, use all-purpose flour plus 3 teaspoons of baking powder and 1/2 teaspoon of salt.
Serving Tips
While this cake is wonderful on its own, you can make it extra special! Try serving it with fresh berries on the side, or add a scoop of dairy-free vanilla ice cream for special occasions.
The recipe suggests coffee or tea as perfect companions – I love it with a creamy oat milk latte!
For a pretty presentation, dust some extra cocoa powder around the edges of each slice using a small sieve.
Success Tips
The magic of this cake lies in the orange juice and baking soda reaction! Make sure your orange juice is at room temperature for the best rise.
When mixing the batter, gentle folding is key – this keeps your cake light and fluffy. For the glaze, sift your cocoa powder and powdered sugar to avoid any lumps, and pour while the cake is still slightly warm so it spreads beautifully.
Amazing Lenten Chocolate Sponge Cake
Equipment
- Mixer
- Cake tin
- Rack
Ingredients
For the chocolate cake
- 1/4 cup corn oil
- 1 1/2 cup sugar
- 1 cup orange juice juice of 3-4 oranges
- 1 tbsp baking soda flat
For the glaze
- 1 cup icing sugar
Instructions
- To prepare this delicious Lenten chocolate cake add in the mixer’s bowl the oil and sugar and whisk. Dissolve the baking soda in the orange juice and pour in the sugar mixture. Start mixing the ingredients and pour in the water and vinegar. Mix again for about 2 minutes.
- In the meantime sift the flour and cocoa powder and blend to combine. Add gradually the flour-cocoa mixture and fold gently with a spatula until combined.
- Preheat the oven to 175C (both top and bottom heating elements on). Oil the bottom and sides of a non-sticking cake tin to prevent sticking and pour in the mixture. Place the cake in the preheated oven (on the lower rack) and bake for 50-60 minutes, until nicely coloured and cooked through. Let the cake cool down for a while before removing the cake tin.
- Place a rack over a tray or bowl and prepare the glaze for the Lenten chocolate cake. In a large bowl add all the ingredients for the glaze and whisk to combine. Invert the cake on the rack and pour the glaze over the cake.
- Place the cake on a serving platter and garnish with almond slivers. Enjoy this delicious Lenten chocolate cake with a hot cup of coffee or tea.