Vegan Chocolate Orange and Whiskey Cake

Baked to perfection by one of our own valued customers here at Nutrenergy; this elegantly bitter cake holds smoky undertones of whiskey, contradicting the bitterness of the cocoa and orange marmalade. Perfect for chocolate lovers, this quick to make baked dessert is guaranteed to please those who don’t enjoy overly sweet desserts. Easy to create without the whiskey for a child friendly version, or with less whiskey for those who don’t enjoy the taste as much, this recipe is adaptable to any audience.

For the cake (amount for two layers).
- 200g icing sugar
- 200g all-purpose plain flour
- 8 tbsp unsweetened cocoa powder
- 2 flat tsp bicarbonate of soda
- 320ml soy milk (or any non-dairy milk)
- 8 tbsp Organic Cold-Pressed Sunflower Oil
- 2 tbsp white wine vinegar
- 2 tbsp vanilla extract
For the bottom layer sauce:
- 2 tbsp cocoa
- add 100 ml of whiskey (optional) 
- For the spread:
- Frank Cooper's Seville Orange Marmalade, Coarse or Vintage.
For the coating
- M&S – grapefruit / clementine chocolate – 200 grams
Orange peel for decoration

⦁ Preheat the oven to 180C. Grease the cake tin (9 or 10 inches) and line the bottoms with baking paper.
⦁ Sift the sugar, flour, cocoa powder and bicarbonate of soda into a large bowl.
⦁ Mix the soy milk, Organic Cold-Pressed Sunflower Oil, vinegar and vanilla together in a measuring jug and add to the bowl. Use a whisk to mix everything together until you have a smooth batter.
⦁ Pour half of the batter into two portions. Pour the first half into the baking tin and tap against the countertop so that the batter settles. Bake for 17 minutes, or until a skewer inserted in the centre comes out clean. Repeat with the other half.
⦁ Mix the cocoa and whiskey. Remove one layer from the oven. This will be the bottom layer.
⦁ Wait until the cake completely cools down (important so the alcohol doesn’t evaporate) and pour the cake sauce onto the bottom side of the bottom cake layer.
⦁ Remove the top layer of the cake from the oven and spread it with orange marmalade to create at least 1cm layer. 
⦁ Peel two big oranges. Place the peel on a kitchen towel evenly to absorb excess water.
⦁ Place the top cake layer and cover it with chocolate (melted with the water method). 
⦁ Top the cake with orange peel, according to your preference.

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