INGREDIENTS
Cake:
- 2 cups self raising flour
- 3/4 cup caster sugar
- heaped tsp baking powder
- 1/2 cup cocoa powder
- 1/3 cup vegetable oil
- 3 tbsp maple syrup
- zest of one orange
- 2/3 cup almond milk
Topping:
- 1/5 cups powdered sugar
- 1 cup cocoa powder
- 1/3 cup dairy free butter
- 1/3 cup almond milk
- 1/4 cup orange juice
- 1/4 bar seed & bean (sweet orange & thyme)
- Marmalade
Method:
- Put all the cake ingredients in a food processor and whizz them up into a cream
- Pour the cream into a greased cake tin (we used dairy free butter to grease our tin)
- Bake the cake at 200℃ (392℉) for 40 minutes
- Put the icing ingredients in a food processor, blend them altogether and then put them in the fridge
- Take the cake out of the oven, let it chill to room temperature and then put it in the fridge to cool down
- Spread the marmalade on the top of the cake, spread the icing on the cake
- Cut into slices and serve
