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  • Jesmond Cake Company

Vegan marmalade cake

Updated: Jun 29, 2020

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


170g dark brown sugar

170g dairy free margarine

zest of an orange (unwaxed)

zest of a lemon (unwaxed)

2 heaped tablespoons orange marmalade

330g plain flour

30g cornflour

4.5 tsp baking powder

2 tsp mixed spice

90g mixed peel

90g raisins

225ml soya milk

2 tsp lemon juice


2 tablespoons marmalade gently warmed, with a splash of water or orange juice


150g icing sugar

2 tablespoons orange juice

few drops of orange extract

dried edible flowers/sprinkles to decorate (optional)


You will need a bundt tin that holds at least 10 cups. The tin used here is by Nordicware and is called “Elegant”. It's important to grease the tin thoroughly to prevent the cake from sticking. Gently melt a teaspoon of fat e.g. Trex or margarine and brush the inside of the tin with it, taking care to cover the whole area. Don't let the fat pool in the bottom of the tin, there should be an even coating. Sieve a little bit of flour over the layer of oil. Turn the tin the other way round and tap it on the bench to remove any excess. This will help you remove the cake from the tin neatly. Noter: if you are using a silicon baking mould, you might need to increase the baking time slightly.

Soak the raisins in water or orange juice for half an hour.

Pre-heat the oven to 180 oC/160 oC fan oven/gas mark 4.

Cream the margarine and sugar until it is light and fluffy, then add the zest and marmalade.

Sieve the flours, baking powder and mixed spice in a large bowl.

Mix the soya milk and lemon juice in a large jug.

Add the milk and flour mixtures alternately to the creamed margarine and sugar, then stir in the dried fruit.

Spread the mixture into a greased and floured bundt tin and bake on a lower shelf at 180 degrees C/160 degrees C fan oven/gas mark 4 for 45 minutes until a skewer comes out clean and the cake is slightly pulling away from the sides of the tin. Leave to cool in the tin for ten minutes (no more than this, or else you run the risk of it getting stuck) 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 or orange juice - and pour this onto the top of the cake. Once it has cooled, mix the orange juice, orange extract and icing sugar and drizzle this over the top too, then decorate with sprinkles or dried edible flowers.


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