Prep Time:20 mins
Cook Time:20 mins
We love a good chocolate orange flavour combination, and this chocolate orange cake ticks all the boxes for us.
- 1 C water
- 1 C Sunflower spread
- 4 Tbs (heaped) raw cacao powder*
- 2 C vegan marshmallows
- 1 Tbs cidre vinegar
- 1 C gluten-free oats
- 1½ C gluten-free self-raising flour
- 1½ C demerara sugar
- 1tsp bicarbonate of soda
- pinch of salt
- ¾ Tbs orange blossom extract
Preheat your oven to 180°C (fan) and prep 2 cake tins (you can grease and then dust flour over them or use baking paper.
Pop the water, sunflower spread & raw cacao powder into a pan & place over a low heat to slowly melt, stirring occasionally.
In a large bowl combine the oats, self-raising flour, sugar, bicarbonate of soda and salt.
Once the ingredients in your pan are melted and combined, stir in the marshmallows, and cider vinegar. When the marshmallows start to melt into the mixture add the dry ingredients from your bowl and remove the pan from the heat. Continue to stir until everything is combined and then add in the orange blossom extract - mix them in well.
Pour the mix into your waiting cake tins and pop into the oven for 20 minutes. (All ovens are different - check your cake is 100% cooked by putting a skewer through the middle - if it comes out clean it's ready to come out of the oven)
When your cakes come out of the oven let them sit for five minutes in their tin before turning them out onto a cooling rack. Make sure that they are 100% cooled before icing them.
*if you don't have raw cacao powder use normal cocoa powder
**if you don't have mini marshmallows chop up some big ones!
The cake pictured has been iced with a new recipe I've been developing made with coconut yogh*rt! It's not been tried and tested enough to go on the blog but if you are after a good vegan icing try this chocolate one or this orange one! I also popped on some orange vegan meringues as they got so well together!