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This well known pink and yellow chequered cake is not only beautiful to look at, but goes down a treat as well. Especially with a cup of tea!
Cook Time30 mins
Prep Time30 mins
Servings10 people


  • 130 g vegan butter
  • 200 g caster sugar
  • 120 g soy yoghurt
  • 150 ml soy milk
  • 2 tsp apple cider vinegar
  • 1 tsp almond extract
  • 260 g self raising flour
  • 1/2 tsp baking powder
  • beetroot juice for colouring
  • 3 tbsp marmalade
  • 400 g golden marzipan
  • icing sugar for dusting


  • Preheat the oven to 160.C fan/180.C/350.F/gas 4. Use a double layer of foil to divide a

    20cm/8in square cake tin in half. Line

    both sections with greaseproof paper.

  • Whisk together the butter and sugar until light and fluffy. Stir in the yoghurt, milk, vinegar

    and almond extract, then fold in the

    flour and baking powder.

  • Pour half of the batter into one of the halves in the tin. Mix drops of food colouring or

    beetroot juice into the remaining half of the

    batter until you get the desired shade of pink, then pour the pink batter into the other half

    of the tin.

  • Bake for 25 minutes until a skewer inserted into the centre comes out clean. Allow to cool

    for a few minutes in the tin before

    turning out onto a wire rack to cool completely.

  • To decorate, gently transfer the cakes onto a chopping board and cut each one in half

    lengthways, trimming the edges to create

    straight and even layers.

  • Heat the marmalade in a small saucepan over a low heat until runny. Brush one long side

    of a pink strip of cake and one side of

    a yellow one and stick them together. Repeat to stick the other two strips together. Now

    paint the top of one pair completely with marmalade and place the other pair on top, with

    pink on top of yellow and vice versa to create a chequerboard pattern.

  • Dust a work surface with a little icing sugar and roll out the marzipan to a rectangle about

    20 x 25cm/8 x 10in. Brush the outside of the cake with marmalade. Use a rolling pin to lift

    the marzipan over the cake and smooth it firmly around the top and sides, joining

    underneath. Trim away the excess and brush the seam with a little marmalade. Finish by

    pressing the edges together to create a seam at the bottom.

This recipe was republished with permission from WallflowerKitchen.

You can find the original recipe in Aimee’s awesome cookbook Great British Vegan!


Wallflower Kitchen

Aimee, based in Brighton, England. Began her blog in 2012 as a place to store awesome recipes and inspire herself and others to cook more. All recipes are meat-free and vegan-friendly, sometimes healthy, sometimes not-so-healthy… Aimee has her own cookbook "Great British Vegan" which can be purchased through her website.