Cake:

• 2 cups self raising flour
• 3/4 cup caster sugar
• heaped tsp baking powder
• 1/2 cup cocoa powder
• 1/3 cup vegetable oil
• 3 tbsp maple syrup
• zest of one orange
• 2/3 cup almond milk

Topping:

• 1/5 cups powdered sugar
• 1 cup cocoa powder
• 1/3 cup dairy free butter
• 1/3 cup almond milk
• 1/4 cup orange juice
• 1/4 bar seed & bean (sweet orange & thyme)
•  Marmalade

Method:

• Put all the cake ingredients in a food processor and whizz them up into a cream
• Pour the cream into a greased cake tin (we used dairy free butter to grease our tin)
• Bake the cake at 200℃ (392℉) for 40 minutes
• Put the icing ingredients in a food processor, blend them altogether and then put them in the fridge
• Take the cake out of the oven, let it chill to room temperature and then put it in the fridge to cool down
• Spread the marmalade on the top of the cake, spread the icing on the cake
• Cut into slices and serve