Chocolate sponge cake recipe without eggs or milk

Ingredients to make Chocolate cake without eggs or milk:

First of all, to prepare this egg-free and lactose- free chocolate cake recipe, the first thing we need to do is preheat the oven to 170-180 ºC so that it can warm up.
Next, in a bowl, place the flour, cocoa powder, bicarbonate (or yeast or baking powder), sugar, salt and soluble coffee, and stir everything
Tip: Instant coffee helps enhance the chocolate flavor of the cake without eggs or dairy.
Separately, we mix the sunflower oil, the vinegar, the essence of vanilla and the cup of water and add it to the bowl with the dry ingredients of the egg-free and lactose-free cake. Then we mix everything well until we get a homogeneous mass without lumps.
Next, we line a cake mold with a little oil and flour so that we can later perfectly unmold the egg-free and lactose-free chocolate sponge cake, and pour the dough inside.
Bake the cake without egg or butter or milk for approximately 30 minutes or until we see that by clicking in the center with a toothpick it comes out clean and dry.
Trick: If we see that the eggless chocolate cake is browning too much, we can put aluminum foil on top.
Finally, we take the chocolate cake without eggs or milk or butter out of the oven, let it cool to room temperature and we can unmold it whenever we want and decorate it to our liking with a powdered sugar for example.