Skip to main content

No results found

Subrooms Leaderboard1110x120px nz9jo5
What's On, Eat, Sleep, Drink, Eat

Chocolate Orange Cake

For National Vegetarian Week

divider
1
© flavourphotos

Time to prepare: 30 minutes (plus time to allow the sponge to cool)

Time to cook: 30 minutes

Makes 8 slices

For the cake

240g/8½oz self-raising flour
125g/scant 4½oz caster sugar
1½ tsp bicarbonate powder
25g/generous ¾oz cocoa powder
50g/1¾oz ground almonds
130g/4½oz vegan margarine, gently melted
½ tsp almond essence
½ tsp vanilla essence
200ml soya milk
125g/scant 4½oz vegan natural yoghurt
Zest of 1 orange

For the filling

30g/1oz cocoa powder
100g/3½oz icing sugar
50g/1¾oz soya cream
½ tsp almond essence
½ tsp vanilla essence

For the chocolate orange topping

150g/scant 51/3oz dark chocolate
Zest of 1 orange

  1. Preheat oven to 180°C/360°F/gas mark 4.
  2. Sift the flour into a large bowl and add all of the remaining dry ingredients. Set to one side.
  3. In a large mixing bowl, add all of the wet ingredients and combine.
  4. Fold all the dry ingredients into the wet ingredients.
  5. Divide the mixture into three lined cake tins and bake for 15 minutes. After this time the cake should have risen. To check it is cooked, carefully slide a skewer into the middle of the cake. If it comes out clean it is done.
  6. While the cake is baking make the filling by combining all of the filling ingredients until smooth, then placing in the fridge. Once chilled, your mixture should have a thick consistency. If too thin, add a little extra cocoa powder.
  7. Next make the topping. Break the chocolate into a bowl and add the orange zest. Balance the bowl over a pan with a little water in it.
  8. Gently heat until the chocolate starts to melt.
  9. Once melted, turn the heat off but leave over the pan. This will allow the chocolate to stay melted for longer until ready for use.
  10. When the cake is completely cool, set the base layer onto your serving plate. Carefully spread half of the filling onto the top and add the second sponge.
  11. Repeat with the remaining filling and add the final sponge.
  12. Spoon the melted chocolate over the top and serve straight away while the chocolate is still warm.

Chef’s tip: Slice while the chocolate is still soft because once set the cake can be harder to cut.

The Vegan Baking guide can be downloaded free of charge from the Vegetarian for Life website where details of the vegan baking courses can also be found, or order a physical copy for just £2 plus P&P.

RECOMMENDED

LRWftrOw
Tue 4 Jan 2022

Good Eats and Cheat Sheet Meats

Busting the Bilge with BOSH!

With our Optimism issue coinciding with Veganuary, there could be no better time to speak with bestselling authors and the UK’s biggest vegan brand BOSH!; Henry Firth and Ian Theasby. Ahead of the release of their ultimate money-saving plant-based cookbook  BOSH! On A Budget, Eloise Lonsdale zoomed them to talk budgeting, Oxford eats and their dream kitchen guests. 

jjkswaqI
Mon 1 Nov 2021

Tall Poppies and Fruity Business

In Conversation with Lime Cordiale

Brothers Oliver and Louis Leimbach – otherwise known as Lime Cordiale – caught up with us from their home in New South Wales, Australia ahead of their visit to Oxford’s O2 Academy in January.

Screen Shot 2021 10 27 at 12.15.11
Wed 27 Oct 2021

It’s a year on since my last visit to Brasserie Blanc in Oxford, and the welcome was just as warm as I remember.

FAbD78eA
Mon 4 Oct 2021

Yes, dear reader, my Bridget Jones moment came when I was sent to Bicester Heritage to try out their Finest Hour experiences.