Thursday, 7 August 2014

Becky Bakes: Dairy Free Dark Chocolate & Sweet Orange Cake




So as some of you Brits may know, this time of year is when the ever anticipated 'Great British Bake Off' returns to our screens. Watching so many people on television bake has just made me even more eager to get in the kitchen and start baking up some tea-time treats.

So I came up with this little gem.. a dairy free (but not guilt free, unfortunately) dark chocolate and sweet orange cake. It's a lovely (if I do say so myself) light cake, which is really simple to make in a hurry, so perfect if guests are coming over. The idea of chocolate and orange as a flavour combination isn't entirely original, but it is my father's favourite so this recipe was for him.


To make this cake, you will need:

  • 175g of Flour
  • 175g of Dairy Free Sunflower Spread
  • 175g of Caster Sugar
  • Roughly 1tsp of Baking Powder
  • 3 medium eggs
  • Cocoa
  • Orange Oil (optional)
For the icing, I usually approximate this, so you will have to too!

However, you will still need extra:
  • Dairy Free Sunflower Spread 
  • Orange Oil
  • Dairy Free Dark Chocolate (or Cocoa)
  • Icing Sugar


Cake Method

  • Pre-heat oven to 180 degrees (160 for fan assisted ovens)
  • Mix the sunflower spread and sugar until soft.
  • Introduce the eggs (beaten) a little at a time taking care not to curdle the mixture.
  • Beat to create a creamy mixture.
  • Fold in the flour and baking powder, ensuring the mixture does not turn lumpy.
  • Split the mixture evenly into two separate bowls.
  • Fold cocoa into one of the bowls, to personal taste. I use a heaped tablespoonful.
  • With the remaining mixture, you may either add a drop of orange oil, or leave the sponge plain.
  • In two prepared baking tins, place an even amount of the two mixtures in each tin.
  • Carefully mix the mixture with a knife to get a marbled effect.
  •  Place in the pre-heated oven for 25 minutes, then remove cakes to cool.


Icing Method

One of the biggest downfalls with using a butter substitute is creating the icing.While you can still get delicious results without dairy, it takes a bit of extra time.

  • Mix the dairy free sunflower spread with icing sugar (enough to cover both cakes) until a smooth paste is created.
  • Once again, split the mixture, adding orange oil to one half of the mixture and leaving the rest plain.
  •  At this point, if you have dairy free dark chocolate, melt the chocolate gently in a heat proof bowl, over a pan of boiling water.
  • Once the dark chocolate has melted, pour it into the other (non-orange) icing mixture, beat well, and put both mixtures in the fridge to cool.
  • Alternatively, add cocoa to the other half of the mixture, and put in the fridge to cool.
  •  Once cooled, apply to the insides of the cooled cake, and place cake together. 

As you can see, this recipe is a really quick, simple and delicious way to get an excuse to bake again! It is a very light, non sickly cake, so perfect for summer, and as it is based of a basic cake recipe, you can tweak it to your own tastes.

What was the last thing you baked?

2 comments:

  1. Brilliant post! This looks fab! I baked a Gluten free loaf a few weeks ago, I added chilli seeds, walnuts and a tiny bit of maple syrup to the mix to bind the gluten free loaf together. Looking forward to your next post!!

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