Vegan Marmalade Cake
Course: Sweet treat/Dessert Servings: 12
Prep time: 10 min Cook time: 20-25 min
Difficulty level: Easy
VEGAN
CAN BE ADAPTED FOR GLUTEN FREE (WILL NOT BE AS FLUFFY)
Author: Jennifer Sargison
I think this is my new favourite cake. It’s sweet, sticky and totally delicious. The sponge is light and fluffy and the topping is just heavenly.
The good news is that it is by far the EASIEST cake I have ever made. You will need a few ingredients that you may not have in the cupboards however if you do need to go out and buy them you wont waste your money as they will be soon used up from your store cupboards for other bakes and treats.
Are you ready for a cake recipe that will definitely impress yourself, your friends and family and that’s even before you tell them it’s vegan. How good is that!
Ingredients
125g Buckwheat flour
100g Plain flour - Use gluten free here if needed
100g Ground almonds
200g caster sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
250ml Almond milk
60g Rapeseed oil
1 Tablespoon apple cider vinegar
5 Tablespoons marmalade
Marmalade Frosting
400g Icing sugar (sifted)
60g vegan spread (left out at room temperature to soften)
50ml almond milk
2 tbsp marmalade
Orange zest to decorate
Method
Preheat the oven to 180 C and line two cake tins
Now it’s time to prepare the dry ingredients
Mix together the buckwheat flour, plain flour and ground almonds
Add the caster sugar, baking powder and bicarbonate of soda and mix together really well
Now time to add the wet ingredients
Add the almond milk, rapeseed oil, apple cider vinegar and marmalade and mix it all up
Divide the mixture into 2 lined cake tins.
Bake in the middle of a preheated oven for 180 c for 20 minutes or until the top has gone golden brown in colour and to double check insert a clean knife - if it comes out clean then it’s ready.
Top Tip- watch my Instagram video to have a look at my video recipe
Whilst the cakes are baking it’s time to make the frosting.
Mix all of the frosting ingredients together until there are no lumps and the frosting is soft and fluffy. If you have a hand mixer then you can use this for a smoother frosting.
Once the cakes have baked and cooled down completely then you can begin to spread the frosting.
Add half of the frosting to the top of one cake and spread. Make sure you don’t go all the way to the edge of the cake, if you do the frosting may flatten down too much once the other cake is placed on top, and the filling will spill down the sides of the cake.
Pop the other cake on the top of the iced cake, level it out and then place the remaining frosting on the top. level off using a knife and then grate some orange skin on the top to decorate.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x