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1
Line the cake tin with baking paper.
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2
Roughly chop the raisins and flavour with the rum.
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3
Roast the walnuts in a oven toaster for 5 minutes and roughly chop.
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4
Pulverize the oatmeal in a food processor.
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5
Fill the steamer with water and set over heat.
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6
Put the soy milk, sugar, salt, raisins, walnuts, and oatmeal in a bowl and mix well to allow the oatmeal to absorb the liquid ingredients.
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7
Sift in the ingredients marked with and, using a rubber spatula, fold the mixture together until it's no longer powdery and has an even texture.
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8
Pour the mixture into the cake tin.
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9
Make a slight dent in the center of the mixture using a spatula.
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10
Once the steam starts rising from the steamer, place the cake tin inside and steam on high heat for 30 minutes.
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11
Test to see if the cake is done by inserting a skewer into the center.
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12
If it comes out clean, it's ready.
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13
This completes the fluffy sponge.
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14
Once cooked, remove the sponge from the tin and leave to cool.
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15
Slice away any parts of the top of the cake which have expanded too much (you can use these slices for taste testing ), then slice the cake into 2 layers.
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16
I recommend using a wet knife for easy cutting.
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17
Once the sponge has completely cooled, decorate with the dairy-free chocolate cream.
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18
To decorate: Spread the chocolate cream over the top of one layer of sponge, then sandwich the other layer on top of that.
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19
Spread cream over the top of the cake and even it out with a spatula.
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20
Lift the cream, a dollop at a time, over the sides of the cake, then evenly spread it all the way around.
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21
Use the leftover cream to fill in any gaps and smooth everything out with a fork or spatula.
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22
Decorate with walnuts to finish.
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23
When cutting to cake, it's easiest to use a wet knife.
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24
Clean the knife after each cut to get a nice, neatly sliced cake.
