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Vegan marmalade cake

This is a vegan version of Delia Smith's marmalade cake recipe and is lovely with a cup of tea.


225g plain flour

3 tsp baking powder

110g dark brown sugar

110g dairy free margarine (I used Naturli block at room temperature)

zest of an orange (unwaxed)

zest of a lemon (unwaxed)

1 tsp mixed spice

60g mixed peel

60g raisins

150ml soya milk

1 tsp cider vinegar

1 heaped tablespoon orange marmalade


2 tablespoons orange marmalade

100g icing sugar

2 tablespoons orange juice

dried edible flowers/sprinkles to decorate (optional)


Combine the flour, baking powder and sugar in a large bowl, then rub the margarine in until the mixture is crumbled.

Add the zest, dried fruit and mixed spice, then add the milk little by little, then the vinegar. Lastly, stir in the marmalade. The mixture should have a dropping consistency - you might need to add a little more milk to achieve this.

Spread the mixture into a greased bundt or loaf tin and bake on a lower shelf at 180 oC/160 oC fan oven/gas mark 4 for 40 minutes until a skewer comes out clean. Leave to cool in the tin for ten minutes then turn out the cake onto a wire cooling rack.

While the cake is cooling, heat the two tablespoons of marmalade for the glaze until it's runny - it helps to add a splash of water - and pour this onto the top of the cake. Once it has cooled, mix the orange juice and icing sugar and drizzle this over the top too, then decorate with sprinkles or dried edible flowers.


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