Wild Orange Chocolate Marble Cake

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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

• 2 tablespoon ground flaxseed and six tbsp water
• 3 cups (360 grammes) self-raising flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1/2 teaspoon bicarbonate
• ¾ cup coconut sugar
• 1 cup almond milk
• ½ cup rapeseed oil
• 100 grammes dark chocolate
• 1 ½ tsp wild orange essential oil (or orange essence)

Method

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.