Wild Orange Chocolate Marble Cake
Baking without dairy and eggs doesn't have to be complicated or expensive, as nutritionist, scientist and chef Melissa Saint Hill (aka @the_bare_scientist) proves with this yummy cake. This delicious recipe makes use of ground flaxseed instead of eggs, while almond milk and rapeseed oil replace dairy milk and butter. The outcome is a light and flavourful cake. Perfect with a cuppa!
Ingredients
Instructions
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Heat oven to 180°C (Gas Mark 4) and line a loaf tin (oiling lightly before lining helps parchment paper adhere more successfully).
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Mix flaxseed and water in a small bowl and leave to thicken for about ten minutes, stirring occasionally.
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Weigh flour and add to a mixing bowl. Follow with salt, bicarbonate, baking powder and coconut sugar.
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Add flax mixture to the flour, followed by slowly adding almond milk and rapeseed oil. Mix and beat the batter until very smooth.
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Put chocolate on to melt gently over a bain marie.
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Split the cake batter by adding some to a large enough jug.
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To this jug add the melted chocolate and orange essence. Fold in but do not overbeat the batter at this point.
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Add both batters in sequentially and finish by swirling delicately with a knife.
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Bake for 30 minutes, checking at this point with a skewer and tenting the cake with foil to bake for a further 10 to 15 minutes.
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Once cooked through, remove from the oven and leave to stand in the tin for 5 to10 minutes.
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Remove from tin and place on a wire rack to fully cool..
