This is a rich Vegan Chocolate Marmalade Cake, more grownup for being layered with Vegan Chocolate Ganache. The marmalade is melted and then brushed onto the cake while still warm so it sinks in, and adds a nice tart balance to the rich cake.
The addition of Flax helps keep the cake moist, with the dark cocoa bringing a nice depth of flavour. Vegan Chocolate Ganache is easy to make, just make sure that you use dark chocolate – over 70% for the perfect Ganache. You can whip the Ganache for the top if you like, but I prefer a thin layer that goes a bit hard on top.
Definitely a Vegan Cake for the grownups!
Vegan Chocolate Marmalade Cake
A rich cake, with Ganache instead of icing so its not too sweet
Ingredients
- 3 Cups Self Raising Flour
- 2 tsp Baking Soda
- 1/3 cup Brown Sugar
- 1/3 cup Caster Sugar
- 2 cups Non Dairy Milk
- 2 tbsp Ground Flax
- 2 tso Cider Vinegar
- 2 tsp Vanilla
- 2/3 cup Dark Cocoa
- 12 tbsp Melted Margarine
- 3 tbsp Strong Marmalade Heated in the microwave to become loose, use a pastry brush to brush the cakes with marmalade while still warm.
Instructions
- Preheat your oven to 350°F 175°C and prepare 2 cake tins. I like to line the bottom with parchment paper.
- Add the ground flax, vanilla, and the cider vinegar to the non dairy milk and set to one side
- In a large bowl mix the flour, sugars, baking soda, and give it a good mix. Sift in the cocoa so you don't have lumps
- Add in the milk mixture, and the melted dairy free margarine. Mix to combine. Divide the batter in two and pour into the cake tins and bake for 25 minutes or until a toothpick comes out clean.
- Cool in the tin for 10 minutes, then invert onto a wire rack. When still warm brush with the heated marmalade.
- Top one cake with ganache, or icing, place the other cake on top and top with ganache or icing.
Vegan Ganache
A great alternative to icing for a cake
Ingredients
- 300 ml Oatley Whipping Cream
- 200 g Dark Vegan Chocolate - at least 70%
Instructions
- Break the chocolate up into small pieces and place in a bowl
- Heat the milk til just simmering, then pour over the chocolate and mix until there are no lumps. I like to use a whisk near the end. It will set quite quickly so let it cool a bit, then apply to the cake. If it gets hard you can just rewarm it.
Do take a look at our other chocolate desserts – this Vegan Chocolate Cheesecake if fabulous.
