How to make any recipe gluten-free, dairy-free, egg-free or vegan (and taste spectacular). Read an extract from the hugely anticipated cookbook The Elements of Baking by Katarina Cermelj.

Chocolate orange marbled loaf cake

Serves 10 / Prep time 45 mins / Bake time 1 hour

225g (1 cup + 2 tablespoons) caster (superfine) or granulated sugar

zest of 3 unwaxed oranges

170g (1½ sticks) unsalted vegan butter block, softened

½ teaspoon vanilla paste (or 1 teaspoon vanilla extract)

4 medium eggs (US large), room temperature

280g (2 1/3 cups) plain (all-purpose) flour

3 teaspoons baking powder

¼ teaspoon salt

160g (2/3 cup) orange juice, freshly squeezed

20g (3 tablespoons)

Dutch-processed cocoa powder, sifted

20g (4 teaspoons) dairy-free milk, room temperature [1]

Dark chocolate ganache glaze

80g (2¾ oz) 60–70% dark chocolate, chopped

115g (½ cup) vegan double (heavy) cream

Notes

[1] Avoid using canned coconut milk, as it can make the cake too greasy and heavy.

[2] Alternating dry and wet ingredients helps to maintain the emulsion of the butter, for a smooth batter and perfect crumb. Always end with the dry.

[3] Adding milk with the cocoa powder ensures that both batters have a similar consistency.

Storage

3–4 days in an airtight container in a cool, dry place.

With plenty of orange zest and juice in the batter, this moist, tender cake is absolutely overflowing with orange goodness. The cocoa marbling effect is incredibly easy to achieve and makes the cake look and taste extra special.

1. Adjust the oven rack to the middle position, pre heat the oven to 180ºC/350ºF and line a 23x13cm (9x5in) loaf tin with baking paper.

2. Add the sugar and orange zest to a large bowl (or the bowl of a stand mixer) and use your fingertips to rub the zest into the sugar (this helps to release the essential oils).

3. Add the vegan butter and the vanilla to the orange-sugar, and using a stand mixer fitted with the paddle or a hand-held mixer with the double beaters, cream them together until pale and fluffy. Add the eggs, one at a time, mixing well after each addition, until well combined.

4. In a separate bowl, whisk together the flour, baking powder and salt.

5. Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and the orange juice (in two batches) to the butter-sugar mixture, whisking after each addition, until you get a smooth batter with no flour clumps. The final batter might look slightly split or curdled owing to the large amount of acidic orange juice. Don’t worry – you’ll still get a soft, melt-in the-mouth cake crumb in the end. [2]

6. Transfer about one third of the orange batter (about 350g) into a separate bowl, and add the cocoa powder and milk. Mix until well combined. [3]

7. Spoon large dollops of the orange and the cocoa batter into the lined loaf tin, alternating the two to create the marbled effect, until no batter remains. Use a knife or skewer to swirl the batter around, making sure you reach all the way to the bottom of the tin. Lightly tap the loaf tin on the work surface to level out the top.

8. Bake for about 1 hour to 1 hour 10 minutes or until risen, golden brown on top and an inserted toothpick comes out clean. The loaf should have a crack along the centre. If the cake starts browning too quickly, cover with foil (shiny side up) and bake until done. Cool in the loaf tin for about 10 minutes, then transfer to a wire rack to cool completely.

Dark chocolate ganache glaze

1. Place the chopped chocolate into a heatproof bowl.

2. In a saucepan on the stovetop or in a microwave-safe bowl in the microwave, heat the vegan double (heavy) cream until it only just comes to a boil, then pour it over the chocolate. Allow to stand for 2–3 minutes, then stir together until smooth and glossy.

3. Allow the glaze to cool and thicken at room temperature, about 15–20 minutes, then spoon or pour it over the top of the cooled cake. Use a small offset spatula or the back of a spoon to spread the glaze evenly across the top and to guide it to drip down the sides.

4. Leave to set for at least 30 minutes at room temperature (or at least 15 minutes in the fridge) before slicing and serving.