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Icelandic Happy Marriage Cake

Recipe by
1 Hour


  • 320g Plain Flour
  • 240g Rolled Oats
  • 150g Caster Sugar
  • 1½ tsp Baking Powder
  • 300g Softened Vegan Butter
  • 180g Crackd® The No-Egg-Egg®
  • 2tbsp Plant Based Milk (if required)
  • 200g Strawberry and Rhubarb Jam


  1. Preheat the oven to 180C/170C/Gas Mark 4.
  2. Line a 23cm baking tray with baking parchment
  3. Combine the flour, oats, sugar and baking powder in a large bowl.
  4. Mix in the softened vegan butter until fully incorporated
  5. Add the Crackd® The No-Egg-Egg® and knead until you have a stiff cough (If the mix does not fully combine add just enough plant milk to help create a smooth dough).
  6. Evenly press ½ the dough into the prepared baking tray.
  7. Cover with the strawberry and rhubarb jam
  8. Roll out the remaining dough on a floured surface to the size of your tray and place on top of the jam.
  9. Press into place sealing the edges
  10. Bake for 30-40 minutes until the top is golden brown
  11. Allow to cool in the tray on a wire rack before removing and cutting into squares.
  12. Serve with pouring vegan cream or vegan ice cream if preferred.  

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