Preheat your oven to 350°F (175°C). Grease and line a cake tin with parchment paper.
Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 10 minutes until it thickens.
In a large mixing bowl, whisk together the flax eggs, a pinch of salt, and coconut sugar until well combined.
Melt the vegan chocolate spread or dark chocolate and vegan butter/coconut oil together in a microwave or over a double boiler until smooth. Let it cool slightly.
Gradually add the melted chocolate mixture to the flax egg mixture, stirring continuously.
Sift in the flour and cornstarch, and gently fold the mixture until there are no lumps.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the tin before transferring it to a serving plate.
Nutrition Information:
Per Serving (Approximate values based on 12 servings):
Calories: 250
Fat: 15g
Carbohydrates: 30g
Fiber: 4g
Sugars: 20g
Protein: 4g
Tips for Perfect Vegan Chocolate Sponge Cake:
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