Method

• Make the vegan buttermilk by mixing the oat milk and lemon juice.
  600 g oat milk, 35 g lemon juice
• Let it stand for 10 minutes, until slightly curdled and thickened.
  
• Sift all the dry ingredients except the sugar into a mixing bowl, then stir to combine.
  420 g gluten-free all-purpose flour, 75 g organic cocoa powder, 22 g baking powder, 12 g baking soda
• Add the vegan buttermilk and olive oil to the dry ingredients.
  140 g olive oil
  
• Add the sugar.
  270 g demerara sugar
• Beat with a hand mixer until the batter is smooth and lump-free.
  
• Preheat the oven to 170°C.
• Pour the batter into a 20 cm springform pan lined with parchment paper.
  
• Bake for 55-60 minutes.
  
• Insert a toothpick into the center.
• Check for doneness: if it comes out clean, the sponge cake is ready.
• Let the sponge cake cool before slicing.