Gluten-Free and Vegan Violet And Chocolate Battenberg Cake Recipe

Directions

1. Preheat your oven to 180 C / 160 C Fan / 350 F

2. In a large bowl add your Flour Blend, Xanthan if using, and Baking Powder and whisk until combined

3. Add Your ground almonds and caster sugar to the bowl and whisk it all together until well combined

4. Melt your vegan butter in the microwave or hob until just melted and leave to cool for 5 minutes

5. Measure out you milk in a medium bowl then add the melted butter and vanilla extract and whisk together

6. Add the wet ingredients to the dry and mix until you have a smooth batter

7. Add the wet ingredients to the dry and mix until you have a smooth batter

8. Using a scale for accuracy, pour half of the batter into a separate bowl add the cocoa paste and stir til combined

9. Add the Violet Extract and purple colouring to the other and mix until well combined

10. Add the Violet Extract and purple colouring to the other and mix until well combined

11. And place in the oven on the middle shelf and bake for 23/ 25 until a cake tester or cocktail stick comes out clean on a test

12. Leave the cakes to cool in the tin for 20 minutes then carefully flick them out onto a wire rack

Make the Marzipan

1. In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined

2. Add the and glycerine and vanilla extract and mix for 1 minute

3. Add the 2 tbsp Aquafaba and mix for a further minute

4. Once a ball starts to form take it out and gently need it until it is smooth

5. Wrap in cling film and place in the fridge for 30 minutes to an hour

Make the Ganache

1. Warm the Plant Based Milk in a pan on the hob until just before the boil

2. Add the milk to the chocolate, leave to stand and then after 5 minutes whisk until smooth

3. Leave to stand 10 minutes until it starts to thicken

4. Trim the sponges with a sharp serrated knife (a bread knife is ideal) so that they are all the same size

5. On a piece of parchment place the marzipan and place a piece of cling film over the top

6. With a rolling pin roll the marzipan to 20 x 30 cm. Cut to size using a pastry or pizza cutter

7. Cover the marzipan in a thin layer of ganache

8. Add two alternating coloured cake strips to the middle of the marzipan along the short length

9. Cover the top of the two strips with another thin layer of ganache and in a checker board pattern place the further two on the top

10. Carefully roll the cake up in the marzipan so that it is fully encased.

11. Trim the excess so that it overlaps about halfway across the cake.

12. Brush it with a little bit of water and gently press it down to seal.

13. Turn the cake so the seal is at the bottom

14. Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern.

15. Decorate as desired using left over ganache, sprinkles, Violet Creams, or leave it plain