This traditional British dessert (here in vegan form), when cut in cross-sections, displays a distinctive two-by-two checkered pattern alternating pink and yellow-hued cake.

This light sponge cake from The Great British Vegan cookbook comes together easily with sweet marmalade and makes for an impressive, Instagram-ready dessert.

½ cup vegan butter

1 cup sugar

½ cup unsweetened soy yogurt

⅔ cup unsweetened vegan milk

2 teaspoons apple cider vinegar

1 teaspoon almond extract

2 cups self-rising flour

½ teaspoon baking powder

Vegan pink food coloring or beet juice

3 tablespoons marmalade

14 ounces vegan marzipan

½ cup powdered sugar, for dusting

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