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This cake was an experiment. I think it was my first vegan-cake-experiment, some time ago. What I love about vegan cakes is that there’s no whisking and you don’t need a million different bowls to separate eggs, mix two ingredients together in one bowl and some others in another one. And in the end you have to put the ingredients all together. AH. I can’t stand it, really. You don’t even need a mixer for that cake. Just a spoon. Awesome.

Makes one baking sheet

for the cake

  • 300 g all-purpose flour
  • 300 g whole wheat flour
  • a pinch of salt
  • 450 g brown sugar
  • 3 tsp. ground cinnamon
  • 1 tsp. bicarbonate
  • 60 g dark chocolate, finely grated
  • 300 ml mineral water
  • 2 tsp. apple vinegar
  • 150 ml corn oil
  • 3 apples, peeled and finely grated
  • zest of one organic orange

for the icing

  • 6 tsp. marmalade
  • 180 g dark chocolate
  • 100 ml rice milk
  • 50 ml corn oil
  • zest of one organic orange

Preheat the oven to 180° C. In a large bowl, mix the flour, salt, sugar, cinnamon, bicarbonate and chocolate. Add the other ingredients and mix them with a spoon, until you have a homogeneous mass. Pour it on a baking sheet, lined with baking paper and bake for about 30 minutes, until a toothpick put in the cake comes out non-sticky.

Spread the marmalade on the cake and let it cool. Meanwhile prepare the icing. Over a water bath, melt the chocolate, milk and corn oil on medium heat. Let it cool until it has the consistency you like and spread over the cake. Decorate with orange zest.