Orange Chocolate & Olive Oil Marble Cake

Posted by Ollie on 31/10/18 in Recipes

It’s World Vegan Day on 1 November, so how about a delicious cake to celebrate? Made with flaxseed as an egg replacer, and olive oil instead of butter, this delicious cake is perfect for the winter months.


Orange Chocolate & Olive Oil Marble Cake

Vegan

Ingredients

2 tbsp ground flaxseed and 6 tbsp water

3 cups (360g) self-raising flour

½ teaspoon salt

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

¾ cup coconut sugar

1 cup oat milk

½ cup olive oil

100g dark chocolate

1 tsp wild orange essential oil (or orange essence)

Zest of 1 small orange

  1. Heat oven to 180°C/350°F/gas mark 4 and line a loaf tin.
  2. Mix flaxseed and water in a small bowl and leave to thicken for about 10 minutes, stirring occasionally.
  3. Weigh flour and add to a mixing bowl. Follow with salt, bicarbonate, baking powder and coconut sugar.
  4. Add flax mixture to the flour, then slowly add oat milk and oil. Mix and beat the batter until very smooth.
  5. Put chocolate on to melt gently over a bain-marie.
  6. Split the cake batter by adding some to another bowl.
  7. To this bowl add the melted chocolate and orange essence and zest. Fold in but do not overbeat the batter at this point.
  8. Add both batters in one after the other and finish by swirling delicately with a knife.
  9. Bake for 30 minutes, checking at this point with a skewer and covering the cake to bake for a further 10 to 15 minutes.
  10. Once cooked through, remove from the oven and leave to stand in the tin for 5 to 10 minutes.
  11. Remove from tin and place on a wire rack to fully cool.

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