I have a certain fondness for marmalade, particularly the Rose’s Lime variety.

For this vegan cake, the marmalade is included by way of a sticky glaze which is lathered between the layers as well as on top. This cake is entirely vegan, but you wouldn’t know it.

Serves 12


For the cake:

150g spelt or white all-purpose flour

75g ground almonds

2 tsp baking powder

1⁄4 tsp sea salt

75g desiccated coconut

100g caster sugar

1 tsp vanilla extract

1⁄2 cup light olive oil

1 cup coconut milk

Juice and zest of 2 limes

200g fresh or frozen blackberries

For the lime marmalade glaze:

280g lime marmalade

2 tbsp water

For the decorations:

Handful fresh blackberries, halved
  1. Preheat the oven to 180°C fan bake. Line 2 x 22cm cake tins with baking paper.
  2. In the bowl of an electric mixer, combine the flour, ground almonds, baking powder, salt, coconut and sugar.
  3. Add in the vanilla, oil, milk, and lime zest and juice. Stop your electric mixer once all the ingredients are combined, being careful not to overmix.
  4. Evenly divide the batter between the 2 tins and spread out to the sides. Evenly dot the blackberries into the batter and press down lightly.
  5. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  6. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
  7. Meanwhile, make the marmalade glaze. In a saucepan over medium heat, combine the marmalade and water and heat for about 3 minutes then set aside to cool.
  8. Spread ½ of the glaze on one layer of the cooled cake and place the other layer directly on top. Spread the remainder of the glaze over top and then decorate with fresh blackberry halves.
  9. Refrigerate in an airtight container for up to 3 days.