Vegan chocolate cream cake

Ingredients

For the sponge

• 1/4 cup (60 ml) oil
• 1 1/2 cups sugar
• 2 cups (480 ml) sparkling mineral water
• 1/8 teaspoon salt
• 3 tablespoons jam
• 1/2 cup ground walnuts
• 3 cups (720 ml) flour
• 1 packet (10 g) baking powder
• 1 teaspoon baking soda
• 1 teaspoon lemon juice
• 3 tablespoons cocoa

For the chocolate cream

• 150 ml soy milk
• 350 ml sunflower oil
• 1/2 glass (125 ml) powdered sugar
• 3 tablespoons lemon juice
• 4 tablespoons cocoa
• 1 teaspoon vanilla essence
• 1/8 teaspoon salt

For the syrup

• 200 ml water
• 3 tablespoons sugar
• 1 teaspoon rum essence

Preparation

1. In a bowl, mix the oil, sugar, mineral water, salt and jam, just until combined. 2. Sift the flour with the baking powder and cocoa, then add them and the ground walnuts to the wet mixture. Dissolve the baking soda in the lemon juice, stir it in and mix until you have a thick cream-like batter. 3. Pour the batter into a 24 cm round pan lined with baking paper. Bake for 5-10 minutes at 220°C, then continue at 180°C until the total baking time reaches 45 minutes; a toothpick inserted in the middle should come out without raw batter on it. 4. Transfer the sponge to a wire rack and leave it to cool for 60 minutes. Meanwhile, put the water, sugar and rum essence in a small saucepan; boil for 3 minutes, until the sugar dissolves, then leave the syrup to cool for at least 20 minutes. 5. Put the soy milk, oil and powdered sugar in a tall glass, all at room temperature. Lower the immersion blender to the bottom and blend for 1-2 minutes without lifting it, then raise it slowly. Add the lemon juice, cocoa, vanilla essence and salt, then blend until the cream is smooth. 6. Cut the cooled sponge into three layers. Soak them with syrup, spread the cream between them and cover the cake with the remaining cream.