How to make
Beat the coconut milk with the sugar, salt, lemon juice and oil. When the sugar melts, add the flour in portions, by sifting it with the baking powder.
Beat it lightly with a wire whisk, without stirring too much, but only until a homogeneous mixture without lumps is obtained. If you find it too thin, you can sprinkle a little extra flour.
Add most of the chocolate, cut into large pieces and set aside the rest for decoration.
Pour the spong cake mixture into a small mold (greased and sprinkled with flour /17 cm in diameter with a hole in the middle).
Bake it in a preheated oven at 350°F (175 degrees) without a fan for 30 minutes or until it's fully baked. Do not open the oven for the first 20 minutes.
Once the sponge cake has cooled, carefully remove it from the mold and sprinkle it with powdered sugar and the grated remaining chocolate.
A small sponge cake is obtained, if your mold is larger you can increase the products or make a double dose.
The egg-free coconut milk sponge cake is ready.
Enjoy!
