Violet And Chocolate Battenberg Cake

Violet and Chocolate Battenberg Cake
Gluten Free and Vegan

Oh My what have I done !!!!!

This bake and recipe has been a labour of love and a nightmare to get it down on paper ….well print !!!

But hold on give me a chance , not only is this recipe based on a traditional chocolate ….A Violet Cream !! Its also a very regal looking cake that will go down fantastically over the Platinum Jubilee Celebrations

Also an Homage to my Granddaughter Violet who happens to be 2 this week , no this isn’t her birthday cake that a Pig …… The Pig who is unfortunately still known as Peppa πŸ˜‚πŸ˜‚πŸ˜‚

Now you want a show stopper then this is it !!

Im not going to mess about folding paper and tin foil life is to short

My answer is to invest in a Battenberg Tin you wont regret it and if you by a Silverwood one you done even need to line it ….. just butter it well !!

Heres the link !!!!

Now the recipe may seem to be extensive , but if you watch the video it will seem far less intimidating

Read the instructions through and take your time and once you have made one you will be up for making Battenberg’s regularly

Its the type of cake that just makes tea time so so special !!

In fact I feel I’ve made this one worthy of royalty !!

Now I will let you read the recipe before I give the video to you ….then it will all click into place …..I do hope πŸ™ŠπŸ™ŠπŸ™Š

And as I always say ……IF I CAN DO IT YOU CAN TOO

Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
In All Its Splendour !!!!


Violet and Chocolate Battenberg Cake GF, DF V

Violet and Chocolate flavours taste terrific in this variation of a classic favourite, covered with chocolate-flavoured marzipan.

It’s made in the Silverwood Battenberg Tin, with its clever dividers to make four even strips of cake, which are then assembled into a chequerboard pattern…. A Tala Battenberg pan could also be used they are 8′ x 6′

To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.


  • 110 g Gluten Free Plain Flour Blend, ( if not using your own blend I recommend Doves Farm Freee Plain GF Flour blend or Pillsbury US )
  • 1/2 tsp Baking Powder
  • 1/4 tsp Xanthan Gum ( omit if you blend contains it )
  • 50 g Ground Almonds
  • 115 g Caster / Superfine Sugar
  • 115 g Vegan Block Butter Melted ( I used Flora Plant based unsalted )
  • 120 ml Plant based Milk ( I used Mighty Pea M!lk )
  • 10 g Cocoa Powder ( Check it is Gluten Free and Vegan I used Dr Oekter )
  • 10 drops of Violet Extract ( I used Foodie Flavours )
  • Purple Food Colouring ( I used Rainbow Dust by Progel )
  • 30ml Tap Water
  • 150 g Gluten Free Vegan Chocolate ( I used Plamil Foods Oat M!lk Choc Drops )
  • 85 ml Plant Based Milk
  • 200 g Ground Almonds
  • 200 g Icing / Confectioners Sugar
  • 25 g Cocoa Powder
  • 65 g Liquid Glycerine
  • 1 tsp Vanilla Extract
  • 2 tbsp Aquafaba ( Chickpea juice …. I used Ogg Eggs )
  • 6 Violet Creams ( I used Whittakers Chocolates )
  • Sprinkles ( I used Baking Time Club Sprinkles )


  1. Pre heat your oven to 180 C / 160 C Fan / 350 F
  2. In a large bowl add your Flour Blend , Xanthan if using , and Baking Powder and whisk until combined
  3. Add Your ground almonds and caster sugar to the bowl and whisk it all together until well combined
  4. Melt your vegan butter in the microwave or hob until just melted and leave to cool for 5 minutes
  5. Measure out you milk in a medium bowl then add the melted butter and vanilla extract and whisk together
  6. Add the wet ingredients to the dry and mix until you have a smooth batter
  7. In a small Bowl add the add the 10 g Cocoa Powder and the 30 mls of water and mix into a paste
  8. Using a scale for accuracy, pour half of the batter into a separate bowl add the cocoa paste and stir til combined
  9. Add the Violet Extract and purple colouring to the other and mix until well combined
  10. Evenly dived the bowls into two dividers each and spread and level the mixture
  11. And place in the oven on the middle shelf and bake for 23/ 25 until a cake tester or cocktail stick comes out clean on a test
  12. Leave the cakes to cool in the tin for 20 minutes then carefully flick them out onto a wire rack
  13. Make the marzipan whilst the cakes are baking
  14. In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined
  15. Add the and glycerine and vanilla extract. and mix for1 minutes
  16. Add the 2 tbsps Aquafaba and mix for a further minute
  17. Once a ball starts to form take it out and gently need it until it is smooth
  18. Wrap in cling film and place in the fridge for 30 minutes to an hour
  19. Make the Ganache
  20. Warm the Plant Based Milk in a pan on the hob until just before the boil
  21. Add the milk to the chocolate , leave to stand and then after 5 minutes whisk until smooth
  22. Leave to stand 10 minutes until it starts to thicken
  23. Trim the sponges with a sharp serrated knife (a bread knife is ideal) so that they are all the same size.
  24. On a piece of parchment place the marzipan and place a piece of cling film over the top
  25. With a rolling pin roll the marzipan to 20 x 30 cm ….. cut to size using a pastry or pizza cutter
  26. for exact measurements
  27. Cover the marzipan in a thin layer of ganache
  28. Add two alternating coloured cake strips to the middle of the marzipan along the short length
  29. adding a thin layer of ganache in-between the cakes
  30. Cover the top of the two strips with another thin layer of ganache and in a checker board pattern place the further two on the top
  31. Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal.
  32. Turn the cake so the seal is at the bottom
  33. Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern.
  34. Decorate as desired using left over ganache, sprinkles , Violet Creams , or leave it plain

So there you go ….. A treat like no other !!

In fact I have not seen a Violet Cream Battenberg anywhere on the world Wide Web ….so this maybe a first

So I best give you some more pictures to savour and hopefully to inspire you to try

Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
All Naked
Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
Just A Classy Battenberg

Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
Which Colour Would You Eat First ?
Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
Fancy Pants Battenberg

Hope you enjoyed the post and I hope it made sense

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Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

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