How to cook
In a deep bowl, mix the dry ingredients first - corn semolina, whole grain flour, fine oats, brown crystal sugar, the broken into small pieces dark chocolate or cocoa beans, vanilla, carob flour, cocoa powder. Stir with a large wooden spoon (slightly flat).
Also add the mashed banana, the soda with the apple cider vinegar and the sunflower oil. Stir again and gradually pour the water (it can be warm), by rubbing the mixture into the wall of the bowl, so that it mixes well with the liquid. Leave it for 10 minutes so that the oats can absorb a little water and swell.
Grease the small baking pan (it's best if it's small in size, because it will be fluffier that way) with sunflower oil and sprinkle it with whole wheat flour.
Pour the remaining mixture and spread it out evenly. Put the vegan sponge cake to bake at 150-160°C for 40-50 minutes. After it is ready – cover the sponge cake with nylon and a towel, so that it does not dry out.
Leave the vegan chocolate sponge cake for a while and before serving, cut it into triangular or square pieces. Serve the cocoa sponge cake with a hot cocoa drink – for an elegant afternoon snack!
Rich and varied in flavors and aromas - vegan brownie or chocolate sponge cake with corn semolina!