Rich moist velvety Chocolate and Marmalade Cake with orange zest and lemon in polenta, almond, quinoa pastry topped with chocolate ganache.
Wrap your tonsils round something soft and gooey.
This dish will obliterate your belief that vegan food can’t be pure indulgence.
- When absolution torches the air and nothing else can singe your quenching desires but a slice of Chocolate and Marmalade Cake
- When you’re going full hog on a new beau/belle on your second date and want to tempt by going to second base
- When you’ve got kiddies round pestering you for entertainment as their Uncle and need a little distraction as you plan the next extravaganza for them
Chocolate and Marmalade Cake was inspired when giving into a double temptation combo of chocolate and marmalade as I sat gazing at the sun’s descent at a friend’s house in Manchester having visited a local new vegan supermarket.
Chocolate and Marmalade Cake is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g polenta
- 100g ground almonds
- 100g quinoa
- 50g cacao
- 25g oats
- 50g flaxseeds
- 120g unrefined cane sugar
- 1tsp baking soda
- Pinch of salt
- 160g olive oil
- 160g fine-cut marmalade
- 100ml filtered water
- ½ lemon, juice
- zest of 1 orange
- For chocolate ganache
- 100g blanched almonds
- 100ml filtered water
- 50g unrefined cane sugar
- 25g cacao powder
- Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Line a 9-inch cake round tin with olive oil and parchment paper.
- In a high-speed blender grind the quinoa, almonds, oats, and sugar. Transfer to a large mixing bowl. Toss in the polenta cacao, baking soda and salt.
- Pour in the olive oil and water. Combine well with the marmalade and orange zest.
- Pour in the lemon juice and fold the chocolate and marmalade mixture into the cake tin. Cover with aluminium foil and bake in the oven for 40 minutes.
- Continue to cook for a further 10 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, turnover the cake onto a serving plate.
- Make the ganache by placing blanched almonds, sugar and water into a high-speed processor. Combine until smooth. Add in the cacao powder. Continue whizzing.
- Transfer the chocolate ganache to a small mixing bowl and use a spatula knife to smooth onto the cake.
- Serve at room temperature.