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Marmalade Cake

by Jenna Boyson

Sticky orange marmalade cake with a splash of rum. This is the first cake I have made with oil/vinegar to replace butter and eggs. It’s come out really fluffy and full of taste with texture too. I oiled the tin up with coconut oil but it caramelised the edges, added a lovely crunch but quite a contrast to the soft cake! Just parchment paper and a spritz of oil did a better job the 2nd time round.


3 cups self-raising Doves Farm free from flour
1 1/2 cups caster sugar
1/2 cup brown sugar
2 tps gluten free baking soda
Big pinch of salt
1 orange, zested
¾ of a pint of orange juice
3 tbl of vegetable oil
2 tbl apple cider vinegar
1 tsp vanilla essence


3 tbl orange marmalade
1 tbl spiced rum


  1. Preheat oven to 175°C. Prepare 2 round cake tines with parchment paper and spritz of oil. Whisk together the flour, sugars, baking soda, salt, and orange zest in a big mixing bowl. In a separate bowl mix together the orange juice, vegetable oil, vinegar, and vanilla, then mix into the dry mixture and whisk pronto! Pour the mixture into the prepared cake tins. Bake for 30 minutes or until golden. If you stick it with a skewer and it come out clean its ready, if mixture sticks try another 5 minutes.
  2. Glaze
  3. Heat the marmalade and rum in a pan – While cake is warm but not hot glaze one layer with half the mixture. Stack the other layer then add the remaining glaze.