Our Vegan take on an Old school Chocolate Sponge Traybake may be egg-free and dairy-free but it tastes absolutely amazing, light and fluffy - and only everyday pantry ingredients required. Enjoy with plant-based custard or vegan cream for the best easy chocolate dessert that the whole family will love. Our vegan chocolate sponge is perfect for an everyday treat but it also pretty good for dinner parties, Valentine's Day, Mother's Day, Easter, parties and buffets and would also be very popular at cake sales.
Our easy Vegan Chocolate Cake is prepared as a traybake and is based on the old British school dinners favourite - chocolate sponge - which was usually served with hot custard - green or pink custard was very common for school puddings!
We have included a simple chocolate ganache topping which is quickly prepared with chocolate and vegan cream. Our chocolate traybake can be enjoyed warm from the oven and the ganache will act as a delicious chocolate sauce or at room temperature with the ganache nice and set.
Jump to:
What is an Old School Pudding?
The term old school puddings refers to the classic British school puddings that were either enjoyed or hated during the 60s, 70s and 80s! Although some school districts still served a few traditional school puddings during the 90s.
Old school puddings are still popular today with many people recreating home-made versions that they remember enjoying from their school days. Or perhaps they recall their mum or grandmother baking their favourite old nostalgic school desserts and want to relive those happy memories.
Old school puddings are not just another recipe rather they are sprinkled with love and fond memories and can offer comforting satisfaction when prepared in your own kitchen. Vegans, plant based dieters, and people with egg or dairy allergies certainly don't have to miss out enjoying these tasty puddings - which is why we are on a mission to recreate these old-school favourite desserts.
Vegan Old School Chocolate Sponge
Preparing a tray of this old school chocolate sponge is very easy. To begin flour is sieved and mixed with cocoa powder, sugar, baking powder and a pinch of salt.
Next the wet ingredients (vanilla, plant milk, vegetable oil) are stirred together in a measuring jug or small bowl before pouring the liquids into the flour mix.
Now everything is given a good stir before pouring into a greased and lined baking pan. Although if your pan is non-stick greaseproof paper may not be required.
The unbaked traybake is placed on the middle shelf of a preheated oven and baked for 20-30 minutes until risen, firm and a skewer popped in the middle of the sponge comes out clean.
The baked traybake is left in the baking pan for at least 15 minutes before carefully tipping out to cool completely on a wire rack.
Once the chocolate sponge is cool the icing can be prepared. The vegan ganache topping is so easy and quick. Simply place evenly broken pieces of dark chocolate into a small saucepan and pour in the vegan cream.
The chocolate and cream is gently heated over a low heat, while being mixed frequently with a metal tablespoon. Once the chocolate has nearly melted it can be removed from the heat and stirred quickly until the chocolate and cream is glossy, smooth and perfectly mixed.
Finally, the melted ganache is poured over the chocolate sponge to cover and drip down the sides. It doesn't have to be a perfect covering along the cake sides as drips look nicely rustic and appealing.
That's it! All that needs to finish up is to allow the chocolate ganache to set. It can be difficult to wait though. So no harm done if one or two pieces are enjoyed straight away. Although it is best to wait until the ganache has set before slicing the entire cake into pieces as it will be more clean cut and less messy.
Traditionally, old school chocolate sponge would be served with custard most likely green minty or pink custard! However we enjoyed it with some hot vegan custard and other times with chilled vegan pouring cream.
We love this old school chocolate pudding with a good dollop of hot vegan custard - it's just the best comfort food pudding.
How To Prepare
The ingredient's you will require for the chocolate cake are - self-raising flour, baking powder, cocoa powder, caster or granulated sugar, salt, vanilla extract, vegetable oil, and dairy-free milk.
For the chocolate ganache topping the ingredient's you will need are - dark chocolate, plant-based cream, and chocolate cake sprinkles which are an optional extra.
Prepare the chocolate sponge:
Step 1: Mix flour, baking powder, sugar and salt together in a mixing bowl.
Step 2: In a jug mix the dairy-free milk, vegetable oil, and vanilla extract.
Step 3: Pour the milk mixture into the flour mixture and stir until combined into a smooth cake batter.
Step 4: Bake for 20-30 minutes. Cool before adding the topping if you wish the ganache to set. Otherwise you can prepare the topping and pour it over the warm sponge and enjoy the ganache as a chocolate sauce.
Prepare the ganache:
If you are having the sponge as a hot dessert you can prepare the ganache ready for the traybake coming out of the oven. Pour the ganache over the warm cake and it will be a delicious chocolate sauce. While the sponge is hot you won't get clean slices so you can scoop out portions much like you would do for a fruit crumble or fruit crisp dessert.
However, if you would like to set the ganache firm, wait until the sponge is cool and then pour over the ganache - and leave until set firm. This way you will be able to easily slice clean portions of cake.
Step 1: Break the chocolate up into even sized pieces and place into a saucepan.
Step 2: Pour in the vegan cream.
Step 3: Over a low heat, stir constantly, and gently melt the chocolate into the cream.
Step 4: Once the chocolate has nearly melted remove the saucepan from the heat and whisk with a metal cutlery spoon until fully combined and the mixture has a smooth glossy consistency.
Step 5: Pour the ganache over the chocolate sponge and finish with cake sprinkles.
Step 6: Once the ganache has set slice the cake into portions.
We like to add cake sprinkles for extra flavour and fun texture but these could be replaced with chocolate buttons, dairy-free crumbled or mini pieces of fudge or tablet, desiccated coconut, crushed biscuits, or other cake sprinkles or decor, sweets or candy.
Recipe Notes
Storing
Store the chocolate sponge somewhere cool and dry within a cake tin or covered container for up to 3-4 days. Wrapping in a layer of kitchen foil or baking paper can help preserve the cakes freshness. To keep the ganache topping firm the cake can also be stored within a refrigerator.
Freezing
The chocolate sponge can be frozen wither with or without the ganache topping for 2-3 months. Wrap the cake with food wrap and an extra layer of kitchen foil. Remove the food wrap before thawing at room temperature.
FAQ'S
A ganache is simply melted chocolate and cream mixed together over a low heat until completely combined smooth and pourable. Equal amounts of cream and chocolate are generally used to create a ganache topping for cakes and bakes.
If preferred you can replace the ganache with dairy-free chocolate spread, or with your own choice of frosting or icing or omit it altogether. Instead, you could enjoy the sponge with custard, cream, or ice-cream.
Yes, you can use your usual milk for this chocolate sponge. As we are a plant-based family we like to use oat, almond or soya milk for our bakes.
Any type of ordinary vegetable oil is fine such as sunflower oil, safflower oil, or rapeseed oil.
Yes they are both mostly the same. Dark chocolate in the UK comes in different cocoa percentages such as 40%, 60%, 70%, 85% etc.
The higher the percentage of cocoa the darker the chocolate and as such the more bitter and less sweet the chocolate so keep this in mind when choosing a chocolate to prepare the ganache.
For a less sweet ganache use a higher percentage and for a sweeter ganache use a chocolate with a lower cocoa percentage.
Our family likes this vegan chocolate traybake served with chilled vegan cream especially the Elmlea plant cream which comes as either a single or double cream. The double cream can be easily whipped. This dessert is so tasty, and is indulgent and rich yet at the same time it is a nice light pudding.
More vegan old-school dinner dessert recipes
We have a few more school dinners favourites that are also traditional family favourites and perfect for every-day puddings and desserts.
Our Jam and Coconut Sponge is a classic and is so light and airy perfect with custard, and our Chocolate Concrete Cake is more like a chunky crunchy biscuit but with soft brownie like insides and perfect with a cup of tea or for a more authentic school experience serve concrete up with green custard!
And our British Treacle Tart is also Harry Potter's favourite dessert as well as a much loved old school pud and you can never go wrong with sweet and milky Rice Pudding guareented to satisfy hungry tummies at supper time!
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Old School Chocolate Sponge Tray Bake
Equipment
- baking pan/brownie pan about 11in long by 7 ½ in wide x 1 ½ inch tall (28 cm x 18 ½ x 4 cm)
- Mixing bowl
- mixing spoon
- Jug or small bowl
- cutlery fork
- Saucepan for preparing chocolate ganache
- cutlery tablespoon for stirring chocolate ganache
Ingredients
chocolate sponge:
- 200 grams self-raising flour [or plain/all-purpose flour with an extra ½ teaspoon of baking powder and pinch of salt mixed through]
- 2 teaspoons baking powder
- 30 grams cocoa powder
- 175 grams caster sugar [or granulated]
- 2 teaspoons vanilla extract
- 225 millilitres dairy-free milk [we used soya milk but any milk will work fine]
- 6 tablespoons vegetable oil [such as rapeseed]
- 1 grams salt a pinch
ganache topping:
- 100 grams dark chocolate [semi-sweet] [check supermarket own brands of dark chocolate as many are accidently vegan friendly and cheaper dark chocolate does tend to melt well]
- 100 grams plant-based cream [such as Alpro/Elmlea/Oately plant cream, we used the Elmlea plant single cream)
- 2 tablespoons vegan cake sprinkles
Instructions
- Preheat oven to 160 Fan/ 180 Celsius/ 350 Fahrenheit/ gas 4.
- Prepare the baking pan by greasing with a little margarine or oil and lining with baking paper.
- Add the flour, sugar, baking powder, cocoa powder and pinch of salt to a mixing bowl.200 grams self-raising flour, 2 teaspoons baking powder, 30 grams cocoa powder, 175 grams caster sugar, 1 grams salt
- Pour the milk, vegetable oil and vanilla extract into a small bowl or jug. Whisk with a cutlery fork for a few seconds.2 teaspoons vanilla extract, 225 millilitres dairy-free milk, 6 tablespoons vegetable oil
- Pour the milk mixture into the flour mix and stir until combined into a smooth cake batter.
- Pour the batter into the baking pan and level the surface if necessary.
- Place onto the middle oven shelf and bake for 20-30 minutes. Our sponge was ready after 25 minutes using an electric oven [180C]. Fan ovens tend to bake faster so check after 20 minutes.
- The sponge cake is ready when risen, firm, and a skewer popped in the middle comes out clean.
- Leave to cool in the baking tray for at least 15 minutes before carefully removing out onto a cooling rack to cool completely.
- Once cool the sponge can be topped with the ganache.
Alternative serving suggestion - serve the cake hot:
- If you would like to enjoy the cake as a hot dessert then you can have the chocolate ganache ready for when the cake comes out the oven. Once the cake has cooled for 5 minutes you can pour the hot ganache over the cake and the ganache will act as a chocolate sauce. You can scoop out portions of the cake the same way you would scoop out servings of fruit crumble or fruit crisps. As the cake is hot you will not be able to cut clean slices.
Preparing chocolate ganache:
- Break the chocolate into even sized pieces and place into a saucepan.100 grams dark chocolate [semi-sweet]
- Pour in the vegan cream.100 grams plant-based cream
- Heat over the lowest heat and gently warm and stir until the chocolate has nearly melted. Remove the pan from the heat and mix quickly until the chocolate and cream are smooth, glossy and combined.
- Pour the ganache evenly over the sponge cake - smoothing it out.
- Scatter over the cake sprinkles and leave until the ganache has set firm.The ganache will set but will not go completely hard, it will retain a soft delicious bite. If in a hurry you can place the cake into the refrigerator so that the ganache can firm up quicker.2 tablespoons vegan cake sprinkles
- Once the ganache has set slice the cake into 8-12 square portions.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional info does not include cake sprinkles.
- Calories calculated are for 8 slices but this traybake can easily be divided into 12 smaller servings which would provide around 269 calories (includes the chocolate ganache topping).
- Prep and cook time adds up to 45 minutes but do consider the time it takes to cool the sponge before adding the ganache frosting.
- Store within a cake tin or covered container for 3-4 days. Or if necessary store within the refrigerator to keep the ganache firm.
- Freeze with or without the ganache for up to 2-3 months - wrap with food wrap and place within a freezer container.
- Thaw to room temperature without the food wrap.
- A vegan hot custard recipe can be found over on our jam and coconut sponge recipe post within the recipe notes and FAQ section.
- Elmlea plant single or double cream (find in the chilled section of supermarkets in the UK) can be used for this recipe both for the ganache and for pouring over the finished pudding.
- Or chilled vegan Alpro single cream or Oatley cream (found on the shelf sections usually in the free from aisle of UK supermarkets can replace the Elmlea plant cream. Or use any plant cream equivalent.
- You can use any type of milk for this recipe.
- Instead of a ganache topping you can spread the cake with dairy-free chocolate spread, Biscoff spread or similar.
- Cake sprinkles can be omitted or replaced with chocolate buttons, your preferred candies or sweets, crushed biscuits or cookies, or desiccated coconut.
Nutrition
Comments
Baked our Vegan Old-School Dinners Chocolate Sponge recipe? Do let us know how you got on by dropping us a comment below and clicking the star ratings. All feedback is very much appreciated as it helps us to know which recipes you are loving. That way we can create similar recipes. Thanks so much! All the best, Jacq x
Janet says
Well
Jacq says
Hi Janet, Think your message got lost somewhere? Do get back in touch if you need to ask any questions or have any feedback. Thanks so much!