Sticky Vegan Orange Marmalade cake
I’m only socialising with my vegan friends. It’s seemed that way this week as 2 friends in 2 days visiting were Vegan. Thankfully my new years’ resolution to educate and add more vegan recipes to my repertoire was well founded.
But had you told me though that 2/3 blog posts this year were going to be vegan and I’d be discussing my thoughts on Veganism on BBC Radio Bristol yesterday, I would have thought otherwise!
My standpoint on the radio was that if I was single and only had my self to think about I do actually think I could tolerate being Vegan! Maybe even enjoy it!! There is so much more available to be Vegan these days. Let’s face it, experimenting with new foods sounds like great fun!
But add 2 children into the mix who’ve so far been brought up eating meat, and a husband with 4 decades under his belt….I’m not sure I’m up for that task.
But the presenter argued if we took the -ish off selfish…..why wouldn’t your family want to support you in your endeavours? I guess if it was a question of health, then I guess it would force my hand and I would have to make that change.
However, as I’m not a big milk drinker or egg eater I am quite happy to eat veggie, vegan and all other foods. We don’t buy mass-produced meat and quite often have meat-free days…..so, for now, I feel in balance with the way we eat. I wouldn’t want to feel that there were things that I couldn’t eat. To be honest ……I just want to have my vegan cake and eat it too!
I challenge you to make this cake and not love it! EVERYONE who tried this cake this week has been amazed its vegan…..I’m off to make another one…
Sticky Vegan marmalade cake
- 380g plain flour
85g dark brown sugar
285g caster sugar
Zest of 1 orange
480ml orange juice
335g vegetable oil
25g cider vinegar
5g vanilla extract
3/4 cup of marmalade
I used Seville orange marmalade from last week! The bitterness works really well
1. Preheat the oven to 175 degrees C. Prepare x2 24cm springform cake tins. Oil lightly and place a parchment disk in the bottom.
2. In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and orange zest. Whisk until thoroughly combined, crumbling the brown sugar with the tips of your fingers if necessary.
3. In a separate bowl whisk together the orange juice, vegetable oil, vinegar, and vanilla. Quickly mix the wet ingredients into the dry mix and whisk thoroughly. Pour the batter into the prepared cake pans and bake for 30 to 35 minutes. If there is a small area that is uncooked in the middle, but the cake is browning, place tin foil over the top and bake for 5 more minutes until it is firm in the middle.
4. Let the cakes cool for about 20 minutes in the cake pans, then run a knife around the inside of the pan to release each layer. Turn the cake layers out onto cooling racks. Glaze while the cakes are still warm, but not hot.
5.To make the glaze, put the marmalade in a small saucepan. Warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. If it gets too thick add a tablespoon of water. Turn off the heat and immediately glaze the cake.
6.Place one cake layer on a cake plate. Pierce the top with a toothpick a few times.
Pour about half the liquid into the saucepan over the first cake layer. Place the second layer on top of the first, and repeat. Spoon the solid bits of marmalade peel on top of the cake.
If you want to check out the original recipe in ‘cups’ click here…
- 380g plain flour