Cinnamon chocolate zebra loaf cake
A sweetly spiced sponge cake with a chocolate swirl
Ingredients
Loaf Cake
- 180 g golden caster sugar can also use granulated
- 90 ml olive oil
- 210 ml soy milk
- 1 tbsp apple cider vinegar
- 240 g self raising flour
- 3 tbsp high quality cocoa powder (or cacao)
- 1 1/2 tsp baking powder
- 1/3 tsp bicarbonate of soda
- Pinch salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
Frosting
- 200 g vegan stick butter
- 200 g icing sugar
- 2-3 tbsp cocoa/cacao powder
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 180c fan and line a regular sized loaf pan with baking paper.
- Mix your soy milk and apple cider vinegar together to combine, then set aside for 5 minutes. This will allow the mixture to thicken and form your vegan buttermilk.
- In a large mixing bowl, cream the sugar and olive oil together using a wooden spoon.
- Once combined, whisk in the buttermilk mixture, then sift all of your dry ingredients apart from the cocoa powder.
- Fold the wet and dry ingredients together to form a smooth batter, then divide this into two equal portions.
- To one of your cake batters, stir in the cocoa powder and mix thoroughly until completely incorporated.
- Transfer the mixtures into two individual piping bags and begin assembling the cake by piping alternate stripes of batter. You want to do this lengthways in the tin.
- Repeat this process layering the batter, until all of the mixture is used up. Bake for approximately 40-45 minutes until golden and completely cooked through.
- Remove your loaf cake from the oven and allow to cool on a wire cooling rack. Meanwhile, beat the butter until pale and fluffy, then gradually incorporate the icing sugar, cinnamon and cocoa powder.
- To frost this cake, I love to pipe these little swirls on top for something slightly more fancy- but you can decorate how you like! Add some fresh fruit, or even little Easter eggs like I've done here and serve!