Violet and Chocolate Gluten-Free Vegan Battenberg Cake Recipe
Rated 5.0 stars by 1 users
Category
Vegan
Servings
12
Prep Time
20-30 minutes
Cook Time
25 minutes
Calories
300
Inspired by the classic chocolate Battenberg, this recipe introduces a delightful twist with Whitakers Chocolates' exquisite Violet Creams.
This recipe is not only gluten-free but also vegan-friendly, ensuring it's safe and enjoyable for everyone.
The unique combination of violet and chocolate flavours transforms this beloved treat, all encased in a luscious chocolate-flavoured marzipan.
Below, you’ll find the step-by-step guide to creating this delicious vegan-friendly battenberg cake.
Ingredients
-
110g of Gluten-Free Plain Flour
- 1/2 tsp Baking Powder
-
1/4 tsp Xanthan Gum (leave out if your blend already contains it)
-
50g Ground Almonds
-
115g Caster Sugar or Super fine Sugar
-
115g Vegan Block Butter Melted
-
120ml Plant based Milk
-
10g Cocoa Powder (make sure it is gluten-free)
-
10 drops of Violet Extract Flavouring
-
Purple Food Colouring (make sure it is vegan-friendly)
- 30ml Tap Water
-
150g Gluten-Free Vegan Chocolate
- 85 ml Plant Based Milk
- 200 g Ground Almonds
-
200g Icing/Confectioners Sugar
-
25g Cocoa Powder
-
65g Liquid Glycerine
- 1 tsp Vanilla Extract
-
2 tbsp Aquafaba (Chickpea juice)
-
6 Whitakers Chocolates Violet Creams (They are the AMAZING fondant creams!)
-
Sprinkles
Cake Ingredients
Ganache Ingredients
Marizpan Ingredients
Directions
Baking the Cake
Preheat your oven to 180C/160C or Fan/350F
In a large bowl add your flour, xanthan gum (if needed), and the baking powder and then whisk until well mixed.
Add the ground almonds and caster sugar to the bowl and whisk it all together until well mixed.
Melt the vegan butter in the microwave or hob until just melted then allow to cool for five minutes.
Measure out the milk in a medium sized bowl then add the butter and vanilla extract, then whisk together thoroughly.
Add the wet ingredients to the dry ones and mix until into a smooth batter
In a small Bowl add the add the 10 g Cocoa Powder and the 30 mls of water and mix into a paste
Using a scale (for accuracy), pour half the batter into a separate bowl add the cocoa paste and stir until well mixed.
Add the violet and purple colouring to the other and mix until well mixed.
Evenly dived the bowls into two dividers each and spread and level the mixture
Put in the oven on the centre shelf and bake for 23-25 minutes until a cake tester (or a cocktail stick) comes out clean on a test.
Leave the cakes to cool in the tin for about twenty mins then carefully extract them out onto a wire rack.
Making the Marzipan
In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined
Add the and glycerine and vanilla extract and mix for 1 minute
Add the 2 tbsp Aquafaba and mix for a further minute
Once a ball starts to form take it out and gently need it until it is smooth
Wrap in cling film and place in the fridge for 30 minutes to an hour
Making the Ganache
Warm the Plant Based Milk in a pan on the hob until just before the boil
Add the milk to the chocolate, leave to stand and then after 5 minutes whisk until smooth
Leave to stand 10 minutes until it starts to thicken
Assembling the Battenberg Cake
Cut the sponges with a serrated knife (a bread knife is perfect for this) so they are the same size.
On parchment lay the marzipan and place a piece of cling film over the top.
Roll the marzipan to 20 x 30 cm. Then cut it to size using a pastry (or pizza) cutter.
Cover the marzipan in a thin layer of ganache
Add two coloured cake strips to the middle of the marzipan along the shorter length.
Cover the top of the two strips with another thin layer of ganache and in a checkered pattern place the remaining two on top.
Carefully roll the cake up in the marzipan so it is fully encased.
Trim the excess so that overlaps about halfway across.
Brush it with a bit of water and gently press down to seal.
Turn the cake so the seal is at the bottom.
Use a sharp knife to slice a piece off either end to neaten the cake and reveal the classic battenberg pattern.
Decorate as desired using left over ganache, sprinkles, Violet Creams, or however you prefer.
Recipe Notes
If you have any questions, please post a comment below and we will get back to you asap.
I hope you enjoyed this post and feel inspired to try making your own cake.
Remember, this vegan battenberg recipe is gluten-free and dairy-free, making it a perfect choice for plant based cake lovers.
We'd love to see your creations, so tag us in @whitakerschocolates on Facebook or Instagram!
How to Store Your Homemade Vegan-Friendly Battenberg Cake
To keep your delicious cake fresh and flavourful, follow these simple storage tips:
Short-Term Storage (1–3 Days):
Room Temperature: Wrap the cake tightly in cling film or store it in an airtight container to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.
Avoid Refrigeration: Refrigerating can cause the marzipan to become too firm and the sponge to dry out (unless you live in a particularly hot climate).
Long-Term Storage (Up to 1 Month):
Freeze It: If you'd like to enjoy your Battenberg later, wrap individual slices tightly in cling film, followed by a layer of foil or a zip-lock freezer bag.
Defrosting: When ready to eat, remove the slices from the freezer and let them thaw at room temperature for 1–2 hours before serving.
Extra Tips:
Avoid Excess Moisture: Ensure the cake is fully cooled before wrapping to prevent condensation.
Decorations: If you've added ganache or sprinkles, they may not freeze as well, so consider decorating the cake after defrosting for the best presentation.
Serving Suggestions:
Make your homemade Battenberg even more delightful with these fun and tasty serving ideas:
1. Afternoon Tea Delight:
Serve slices of Battenberg alongside a pot of freshly brewed tea. Earl Grey or lavender-infused tea pairs beautifully with the floral notes of the violet creams.
2. Decadent Dessert Plate:
Dress up your Battenberg slice with a drizzle of vegan chocolate sauce and a dollop of plant-based whipped cream. Add a few fresh berries for a pop of colour and flavour.
3. Celebration Centrepiece:
Place the cake on a decorative cake stand and garnish with additional Whitakers Chocolates Violet Creams, edible flowers, or vegan-friendly sprinkles to make it party-ready.
4. Ice Cream Pairing:
Serve with a scoop of creamy vegan vanilla or chocolate ice cream. The cold, creamy texture contrasts perfectly with the soft marzipan and sponge.
5. Coffee Companion:
Pair a slice with your favourite coffee, such as a rich oat milk latte or almond milk cappuccino. The cake’s chocolatey notes complement the coffee's robust flavour.
6. Picnic Treat:
Pack slices in parchment paper for an elegant addition to a summer picnic. It's a sweet way to surprise your friends with something a bit different!
No matter how you serve it, your vegan-friendly Battenberg will steal the show! 🌱🍰
What is the History of Battenberg Cake?
Battenberg cake, a British sponge cake with pink and yellow chequered squares, was likely created in the late 1800s.
It’s often linked to the 1884 marriage of Princess Victoria to Prince Louis of Battenberg, but evidence is unclear.
Early recipes used nine squares, simplified to four for mass production by the 1920s.
