Chocolate Orange Marble Cake
For one 900 g/2 lb loaf tin
Preparation time: 20 minutes plus 55–65 minutes baking time
1–2 large, untreated orange(s), for grated
zest and juice
250 g/11/8cup soft vegan margarine
125 g/generous ½ cup sugar
1 large pinch salt
290 g/2½ cups light wheat or spelt flour
1 tbsp baking powder
25 g/¼ cup lightly defatted cocoa powder
50 g/2 oz vegan dark chocolate (45–55 %
cocoa solids), finely grated (optional)
100 g/generous ¾ cup icing sugar
Preheat the oven to 180°C/350°F. Line the loaf tin with baking parchment.
Rinse 1 orange under hot water and dry. Completely grate the zest and set aside. Squeeze the juice and set aside. The second orange will be used only if more juice is needed.
Beat the margarine with the sugar and salt in a bowl until fluffy. Mix the flour and baking powder, then add with the orange juice to the sugar and margarine mixture. Mix well to obtain a smooth batter.
Halve the batter. Stir the grated orange zest to one half of the batter. Add the cocoa powder, 4–5 tablespoons of water and the grated chocolate, if required, to the other half and mix until smooth.
Pour the light batter into the bottom of the loaf tin and smooth the surface. Spread the dark batter evenly over the top. Drag a fork through the batter to create the typical marble patterns.
Bake for 55–65 minutes. Check that the cake is cooked through by pricking with a wooden or metal skewer. It should come out clean when you pull it out.
For the icing, mix the icing sugar with 2 tablespoons of orange juice. The icing should be quite thick and definitely not too thin, so be careful when adding the orange juice. Spread the icing over the still warm cake, and then leave to cool completely.