Mix <quantity>300<unit>ml</unit></quantity> of soy milk and <quantity>15<unit>ml</unit></quantity> of vinegar in a small jug. Set aside for at least 15m until the milk curdles

Add <quantity>275<unit>g</unit></quantity> of all-purpose flour and <quantity>175<unit>g</unit></quantity> of sugar to a sift over a large bowl

Add <quantity>60<unit>g</unit></quantity> of cocoa powder and <quantity>15<unit>g</unit></quantity> of baking soda . Whisk until everything is sifted into the bowl

Combine <quantity>150<unit>g</unit></quantity> of vegan butter and <quantity>45<unit>g</unit></quantity> of agave syrup in a small saucepan over low heat. Stir until the butter has melted and remove from the heat

Add the curdled soy milk to the melted butter

Whisk the melted butter mixture with the dry ingredients until combined

Grease <quantity>3</quantity> small baking tins with vegan butter. Cut <quantity>3</quantity> circles of parchment paper to fit the bottom of the tins

Equally divide the dough between the tins

Bake for 25-30m at <temperature>170<unit>°C</unit></temperature> until a toothpick inserted in the center comes out clean

Allow the cakes to cool for at least 30m and carefully remove them from the tins. The vegan chocolate sponge cake is ready

Use to make delicious layered vegan cakes!