Monday 1 February 2021

Chocolate Orange Marble Loaf Cake

Chocolate and orange are the perfect combination in this beautiful marble loaf cake!

I can't express enough how delightfully light and soft this cake is. I wasn't even aware that it would turn out like this, I thought because of the chocolate it might be a bit heavy but it's lighter than air and such a delicious sponge. The marble effect is really what this cake is all about, if you don't fancy the effort of combining the sponges alternately in the process, you may need to look else where! Or if you wanted to make a cake that looked half orange and half chocolate that could work I guess :) I promise it isn't too much effort, and on the plus side I find the results of how it looks definitely worth it. If you're not a fan of orange but want the marble, leave out the orange extract and zest and you can make it vanilla instead as that will still grant that pretty marble effect. Also for an extra addition of chocolate orange, because I can't get enough, I used Doisy and Dam's Goji and Orange Dark Chocolate bar, to give it a bit more zest, but have normal dark chocolate if you wish!

Check out my other cake recipes for more inspiration!


Prep: 15 -20 minutes
Cook: 50 minutes
Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


325g Self-raising flour
4 tbsp Cornflour
170g Caster sugar
1 tsp Baking soda
Pinch of salt
300ml Soya milk + 1 tbsp Apple Cider Vinegar
160ml Vegetable Oil
1 tsp Orange extract
Zest of half an orange and save the rest for decoration
Chocolate cake addition
3 tbsp Cocoa powder
4 tbsp Soya milk
Chocolate Glaze
3 tbsp Soya milk


✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin. 
Mix together the soya milk and apple cider vinegar in a jug and leave to curdle to create a vegan 'buttermilk' about 5-10 minutes. 
In a large add he flour, cornflour, sugar, baking powder and salt and mix together. Make a well in the centre and pour in the 'buttermilk' and vegetable oil and whisk together and just combined - do not over mix. 
Half the batter into a separate bowl and add the cocoa powder and milk and stir to combine. In the other bowl add the orange extract and orange zest and mix. 
To assemble the cake - use a separate tablespoon for each batter, spoon 1 tbsp of the orange batter in the middle of the loaf pan, then place 1 tbsp of chocolate batter directly on top of the orange one. Keep alternating between the two batters placing one on top of the other - the batter will spread out on it's own and fill the loaf tine. 
Once you have used up all the batter, give the loaf tin a few taps on the work surface to release any air bubbles and help it spread just a little bit more. 
Then place in the oven for 50 minutes to bake - about 30-35 minutes through cover the tin with some foil so it doesn't burn. 
To check if the cake is done, insert a knife in the centre and when it comes out clean it is baked. 
Leave to cool in the tin before removing onto a cooling rack.
To make the glaze, melt the chocolate over a bain-marie slowly, don't let the water come to a boil as this add steam to the chocolate. Add the soya milk and stir to combine.
When the cake has cooled down, spoon the chocolate glaze over to cover completely spreading out to all sides. Garnish with the other half of the orange zest and then serve. Best kept at room temperature in an airtight container, if you slice it this is easier. Enjoy!


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