Recipe
Swirled with chocolate, kissed with lemon, and a little bit fancy (thanks to lashings of vermouth), Nanna brings just the right mix of comfort and class to the table with this timeless marbled beauty.
You will need
Serves 10-12
- 1 cup light olive oil (plus a little extra for the cake tin)
- 4 vegan eggs (we used Orgran No Egg)
- 350g caster sugar
- 2 1/2 teaspoon vanilla essence
- 1 lemon, juice and zest
- 450g plain flour
- 3/4 tablespoon of baking powder
- 1/2 teaspoon baking soda
- 1 cup oat milk
- 3/4 cup dry Vermouth (we used Dolin as it's vegan)
- 1 1/4 tablespoon cocoa powder
Recipe: Nanna Mirella
Photography: Brendan Cherry
Directions
Step 1
Preheat the oven to 180 degrees. Prepare a 24cm cake ring tin by brushing a light oil around the tin, then dusting with flour.
Step 2
Mix up vegan egg replacer according to packet instructions. Using a stand mixer or hand beater, mix the egg replacer, oil, caster sugar, vanilla essence, lemon zest and lemon juice until smooth.
Step 3
In a separate bowl, sift the flour and combine it with the baking powder and baking soda. Gradually add the flour mixture, oat milk and vermouth to your wet mix, alternating between them, while still beating. Mix until smooth.
Step 4
Pour in 3/4 of the vanilla cake batter into your tin. With the remaining quarter, stir in the cocoa powder until smooth and even. Gently dollop this into different spots of the vanilla batter in the tin and swirl in with a butter knife. This will create the marble effect when you slice into it.
Step 5
Bake for roughly one hour. Depending on your oven, check at 45 minutes. To test if your cake’s ready, insert a skewer – if it comes out clean and dry, the cake is ready.
Step 6
Allow cake to cool in the tin for 10-15 minutes to avoid crumbling, then gently turn the cake out onto a serving dish. Once completely cooled, dust with icing sugar and serve.
Variation
Nanna thinks you could probably sub out the vermouth for apple juice if you must skip the vermouth. If you try it, let us know how it goes!
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Recipe: Nanna Mirella
Photography: Brendan Cherry
