Sometimes we all need the opportunity to show off our baking skills. This Vegan Leopard print cake is sure to impress! Yes, it may take a bit of time and effort to pull off, but the results are fantastic; a moist chocolate orange cake that would be a fantastic Vegan celebration cake!
In a saucepan, combine the cornstarch and oats milk with a whisk. Bring to a boil, stirring constantly. The mixture will thicken suddenly. Remove from the heat.
Add the butter and mix well.
Transfer the mixture to a bowl and allow it to cool down. The temperature must fall below 50°C so as not to "kill" the yeast. *
Add the flour, sugar and yeast. Mix and set aside for 10 minutes.
Knead the dough for about ten minutes, until it is soft and elastic. Then cut the dough into 2 parts.
Prepare the different colored dough
In one of the halves, add the zest of the orange, picked with a fine grater. Set aside, under a cloth. This will be the light-colored dough.
Cut the other half into 2 pieces.
In one, add 2.5 tablespoon cocoa powder and 2.5 tablespoon black cocoa powder mixed with milk. Incorporate by kneading to obtain the dark brown dough.
In the other, add only 1 tablespoon cocoa powder mixed with the milk. And incorporate it in order to obtain the lighter brown dough.
Divide each piece of dough into 7-8 balls. Flour lightly and arrange in a tightly closed container. Leave for 1 hour 30 minutes at room temperature.
Make the different layers
Take a piece of light brown dough. Roll this into a thin rope, the length of your cake tin.
Take a piece of dark brown dough and orange dough and flatten with a rolling pin, to the length of the cake tin.
Place the light brown roll on top of the darker dough and wrap the dark dough around it. Don't worry if you can't surround it completely!
Roll the above piece inside the light dough.It also needs to be as long as the light brown roll (a bit longer is OK, too). Make sure the piece is thoroughly closed and 'welded' together.
Repeat these steps of rolling and wrapping for the remaining pieces of dough.
Place the dough rolls in a baking tin lined with baking paper, or buttered if necessary. Cover with a clean cloth and leave to stand for about 2 hours at room temperature. It must double in volume.
Bake at 170°C for 35-40 minutes. **
Leave the cake to cool on a rack. Then, finally, enjoy with some homemade vegan nutella!
* Pro tip: If you don't have a thermometer, gently dip your clean pinky in the mix - if it doesn't hurt, it's cool enough.Note Don't try to be too perfect when doing this. To be honest, differences in dough thickness and shape of the inner light chocolate roll will all contribute to different, interesting leopard print designs on the cake. ** If you are using a normal open-top baking tin, it's best to brush the dough with a little milk before baking it. Also, to make the cake more moist, bake with a container of water at the bottom of the oven (I put water in an oven pan). Note: the Total time does not include Resting period while the dough rises.