- 125g coconut oil
- 125g dark chocolate (at least 70% cocoa solids)
- 200g fine-cut marmalade
- 50g apple sauce
- 75g unrefined raw cane sugar
- 25ml rapeseed oil
- zest of 1 orange
- 150g gluten free plain flour
- 1tsb gluten free baking powder
- 1tsb bicarbonate of soda
- For the icing
- 30g cocoa powder
- 30g icing sugar
- 100ml vegan cream – I use Oatly cream
- Preheat the oven to gas mark 180g Celsius.
- Line a 9-inch cake round tin with butter and place baking paper in the bottom.
- Place boiling water into a saucepan. Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Do not allow the base of the bowl touch the water.
- In a mixer, place the marmalade, applesauce, and sugar and whizz until the sugar dissolves.
- Add the oil and zest of the orange and continue mixing until well integrated.
- Sieve the flour, baking powder and soda into the marmalade mixture.
- Fold in the chocolate mixture into the marmalade mixture until combined. Pour the mixture into the tin and bake in the oven for about 35 minutes covered with aluminum foil. Continue to cook for a further 20 minutes uncovered or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool for about 15 minutes, and then gently remove from the tin to a wire rack to cool entirely.
- When the cake has cooled, transfer the cake to a serving plate.
- Sieve icing sugar and cocoa into a heatproof bowl. Add the cream and combine. Place the bowl over a saucepan of simmering water. Ensure the base of the bowl does not touch the water. The icing is ready once the lumps melt.
- Top tip – as an alternative to heating the cream, you can sieve the icing sugar and cocoa into the cream. This way the lumps are unlikely to form.
- Pour the cream over the topping. Smooth the icing over the cake using a palette knife and permit to tumble the sides of the cake. Set aside the cake in the fridge for about an hour.
- Serve the cake.
EthiVegan by Edward Daniel
What future would you like to paint? What I say is that it is possible to lead a fulfilling life by going within, living in alignment, letting go of the past and thriving on a vegan diet.
To find out more of what is happening in my life, journey, and travels – as I balance work as a full-time solicitor, being a vegan chef and creating new recipes, speaking at vegan events on animal rights, the environment, spirituality and activism in the United Kingdom and abroad, and write my next book then follow me:
Or, self-published, order your copy of my first book “Essence: The Beginner’s Guide to Veganism” in the three part “Circle of Food” series which is currently out here. Reviews of this book can be found on Amazon here.
My second book in the “Cirlce of Food” series is entitled “Presence: The Ascending Vegan” covers animal rights/welfare and liberation (using my skills as a lawyer), spiritual chapters on living in the present, balancing the masculine and feminine, the Mandela effect, the Universal laws, and has even more recipes and poetry is out in 2020.
As I self-fund all my activities from my work as a solicitor – including self-publishing and attending events it is matter of living in alignment and the Universe in its wisdom will provide – and, of course, I have time to balance it all and simply create.
My end goal is to host my own T.V. show on vegan recipes and on veganism. Please support me in my quest.
Love you all.
Edward Daniel | Servant to Humanity | Second Wave | Chef | Digital Information and Media Solicitor | Author | Poet | Presenter | Former Chair, The Vegan Society