Vegan Battenberg Cake

Name: Vegan Battenberg Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 275 g (2 ¼ cups) self-raising flour; 220 g (1 cup) caster (superfine) sugar; 80 g (⅔ cup) ground almonds; 1 ¼ tsp baking powder; ¼ tsp salt; 190 g (⅔ cup + 2 Tbsp) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) (melted); 190 ml (⅔ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) (room temperature); 1 ½ tsp vanilla extract; ¾ tsp almond extract; pink or red gel food colouring*; apricot jam; 500 g (17 ½ oz) marzipan; icing sugar for rolling

Instructions

Prep:1hCook:30min

Vegan Battenberg cake - this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is arranged in a chequered pattern and wrapped in marzipan; it is easier to make than you might think!

Updated at: Thu, 21 Nov 2024 20:35:03 GMT