Wild Orange Chocolate Marble Cake
Description
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
- 2 tablespoons ground flaxseed and six tbsp water
- 3 cups self raising flour (360 grammes)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 3/4 cup coconut sugar
- 1 cup almond milk
- 1/2 cup rapeseed oil
- 100 grammes dark chocolate
- 1 teaspoon wild orange essential oil (or orange essence)
Instructions
- 1
Heat oven to 180°C (Gas Mark 4) and line a loaf tin (oiling lightly before lining helps parchment paper adhere more successfully).
- 2
Mix flaxseed and water in a small bowl and leave to thicken for about ten 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, followed by slowly adding almond milk and rapeseed 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 a large enough jug.- 7
To this jug add the melted chocolate and orange essence. Fold in but do not overbeat the batter at this point.- 8
Add both batters in sequentially and finish by swirling delicately with a knife.- 9
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.- 10
Once cooked through, remove from the oven and leave to stand in the tin for 5 to10 minutes.- 11
Remove from tin and place on a wire rack to fully cool.. - 2