Battenburg Cake


As you may have guessed if you follow me here, on Instagram or Facebook I finally decided to ditch the dairy and go vegan about 6 months ago. I'd been thinking about it for a while and slowly cutting everything non vegan out, but was reading a journal and thinking about where I wanted to be in terms of my ethics this year and decided I could no longer justify eating dairy when I know full well about the suffering that goes in to it. It's been relatively easy, I've had the odd cheese toastie and cake craving, but I've been making my own cashew cheeses and cakes, which is where this recipe comes in. Battenburg cake holds a special place in my heart, it's my absolute favourite and my nan used to bring me one once a week, so I had to have a go at veganising it. This is proper homemade, it's not completely even, there's jam squeezing out and it's a little bit more delicate than shop brought (also it eventually flopped from the heat, keep it cool!), but it tastes perfect (and obviously a little better because it's homemade!).

Serves 10-12

A little coconut oil margarine for greasing
250g vanilla soya yoghurt
80ml sunflower oil
1 tsp vanilla extract
150g caster sugar
150g self-raising flour
¾ tsp bicarbonate of soda
½ tsp baking powder
3-4 drops yellow food colouring 
3-4 drops pink food colouring 
1 pack of white marzipan
A bit of Raspberry Jam 

1. Preheat the oven to 180 degrees and grease and line a 20cm square tin with tin foil folding it to make a little wall down the middle of the tin, do the same with greaseproof paper over the top so that you have a divider down the middle and 2 rectangles to fill. 
2. Put the yoghurt, oil and vanilla extract in to a bowl and whisk together, then sieve in the caster sugar, self raising flour, bicarbonate of soda and baking powder and whisk until well combined.
3. Split the mixture between 2 bowls and add the yellow colouring to one and pink to the other giving it a good old mix.
4. Pour the yellow cake mixture in to one side of your divided cake tin and the pink in the other and pop in to the oven for 25 minutes until the cake is cooked all the way through and nice and spongey.
5. Let the cake cool completely, then turn out, put one cake on top of the other and cut right down the middle.
6. Roll out the marzipan until it's big enough to cover the sides of the cake, then take a pink section, spread jam over the long sides and place in the middle of the marzipan, do the same with a yellow section and place next to the pink, repeat, sticking the other pieces on top, alternating the colours making the checkered battenburg.
7. Wrap the marzipan around the cake and stick the edges together cutting off an excess and folding down (this will be the bottom of the cake, so flip it over).
8. Cut off the rough edges to reveal your super lovely cake, slice up and enjoy! 

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