Be warned if embarking on this cake as it involves making three cakes and requires plenty of time. The decoration can be as simple or elaborate as you want. We have added pirate figures and decoration to complete the illusion of a desert island.
For The Lemon & Orange Cake
1) Preheat oven to 200c and grease a 10 inch square cake tin at least 1½ inches in depth. We have used a silicon one.
2) Make the lemon part of the cake first by mixing 1 Tsp of apple cider vinegar and 200mls (1 Cup) of soya milk in a small bowl.
3) Make up egg replacer according to packet instruction and stir into the milk mixture.
4) Into a large bowl cream together 3ozs (¾ Cup) Caster sugar and 4ozs (½ Cup) margarine. Stir in the lemon extract, lemon juice, lemon zest and 1 Tsp of vanilla essence.
5) Beat in the milk mixture. Gradually sieve in the flour and ¼ Tsp of salt, mix until smooth. Leave to one side while you make the orange part of the cake.
TIP: We did this in a food processor.
6) Beat 150mls (¾ Cup) of soya milk and 1 Tsp of apple cider vinegar in a small bowl.
7) Make up egg replacer according to packet instructions.
8) Into a large bowl cream 4ozs (½ Cup) of margarine with 3ozs (¾ Cup) caster sugar. Add 1 Tsp of vanilla essence, orange zest and orange juice, beat well together. Stir in the egg replacer.
9) Sieve in the flour and ¼ Tsp of salt. Mix well together until smooth.
TIP: We did this in a food processor.
10) Pour the orange mixture into the lemon and stir just a few times.
11) Pour into the cake tin and cook in the oven for 30 minutes, then turn the oven down to 180c and cook for a further 30 minutes. Turn the oven off and leave the cake inside for another 30 minutes.
12) Leave to cool on a wire rack completely before removing from tin.
For The Vanilla & Chocolate Cake
1) Preheat oven to 180c and grease a 10 inch square cake tin at least 1½ inches in depth. We have used a silicon one.
2) Make up the vanilla part of the cake first. Make up two egg replacers according to packet instructions into a large bowl. Beat in 200mls (1 Cup) of vanilla. Stir in the vanilla essence and olive oil.
3) Into another bowl cream together 2 ozs (¼ Cup) of margarine and 3 ozs of caster sugar until light and fluffy looking. Mix in the egg mixture.
4) Slowly sieve in 4 ozs (1Cup) of the flour and ¼ Tsp of salt. Continue to stir until well mixed together.
TIP: This could be done in a food processor.
5) To make the chocolate part make up 3 egg replacers according to packet instructions. Beat in 50mls (¼ Cup) soya milk and stir in ½ Tsp of vanilla essence.
6) Sieve 6 ozs (1¼ Cups) of flour, cocoa, ¼ Tsp of salt and the drinking chocolate into a bowl.
7) In another bowl cream together 4 ozs (½ Cup) of margarine and 4 ozs (½ of caster sugar. Stir in the egg mixture until smooth.
8) Add the flour mixture gradually and beat well together.
TIP: This could be done in a food processor.
9) Pour the vanilla cake mixture into the chocolate one and stir just a couple of times.
10) Pour into the cake tin and cook for 30 minutes, then reduce the oven temperature to 160c and cook for 30 minutes. Leave to cool completely on a wire rack.
For The Coconut, Carrot & Walnut Cake
1) Preheat oven to 180c and grease an 10 inch oven proof flan dish at least 1½ inches in depth. We used a silicon one.
2) Make up egg replacer according to packet instructions.
3) Into a large bowl cream together the sugar, margarine and olive oil.
4) Add the egg replacer, essence ground ginger and ground cinnamon, mix together well. Stir in the coconut cream.
5) Gradually fold in sieved flour and salt.
6) Mix in the carrot, raisins and walnuts.
7) Pour into cake tin and cook for 40 minutes, then turn off the oven leaving the cake inside for a further 40 minutes.
8) Leave to cool completely on a wire rack.
For The Decoration
1) Make the butter cream first by creaming together the margarine and icing sugar in a bowl until smooth. Place half in another.
2) In one half put a few drops of blue food colouring and mix thoroughly. Take a quarter of the blue buttercream and place in a small container, add drops of red food colouring until a grey stone colour is achieved.
3) You should now have yellow butter cream which will be the beach, a grey part for rocks and blue for the sea.
4) We used a board covered in tin foil to put the cakes on but you could use any serving dish or cake boards.
5) Place the chocolate and vanilla cake next to the orange and lemon one, this will form your base. Cut off 1½ inches from the sides, this is going to be used to make the cave.
6) Cut two stumps out of the cut off cake, these are you cave sides, split the rest lengthways in half to make a roof and back cover.
7) Place a small amount of the yellow butter cream on top of the large cakes where you want your cave to go. Construct the cave on top.
8) Cut the carrot cake into an island shape and use the bits cut off to create mountains. Place near the cave.
9) Spread the blue butter cream around the island for the sea, making swirls in it to represents waves.
10) Cover the areas which are to be sand with the yellow butter cream.
11) Decorate with pirate figures and island foliage.
