Yayy! It’s my sister’s birthday! Marble cake has always been a tradition of ours to eat on birthdays, therefore I thought: why not creating a vegan Marble (or zebra) cake with “A bit of SPICE”? Weeeelll : ) It’s definitely everything but healthy but who cares?! It definitely tasted amazing
It was quite a challenge for me because I have never ever done a marble recipe vegan and no chocolate frosting at all so I had to get an inspiration by the lovely Bianca Zapatka for the vegan frosting.
Basic Health facts
I don’t think there are many health facts about this recipe ; )
Chocolate Marble Cake
by XENIA
Ingredients
- 300 ml oat milk
- 2 tsp apple vinegar
- 400 g spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- 30 g corn/potato starch
- 1 tsp vanilla grounded
- 60 g coconut sugar
- 90 ml agave syrup
- 100 ml sparkling water
- 30 ml oat milk
- 3 tsp cocoa powder
- 1 tsp agave syrup
Instructions
- Combine 300ml oat milk with 2 tsp apple cider vinegar and set aside to sit for a few minutes (at least 6 minutes)
- Preheat the oven to 180 degrees top/bottom heat and grease two round baking tins with coconut oil or a separating baking spray (optionally line with baking paper).
- In a large bowl add all the dry ingredients: 400g spelt flour, 2tsp baking powder, 1tsp baking soda, 30g corn starch, 1tsp vanilla and 60g coconut sugar and whisk them together.
- Add to the oat milk mixture (Step 1) 90ml agave syrup and 100ml sparkling water and whisk. Then add this gently to the dry ingredients and mix carefully until well combined. If necessary, use a stand mixer or a hand mixer if the batter isn't well combined.
- To make the chocolate batter, divide half of the vanilla cake batter into a seperate bowl. Add 30ml oat milk, 3tsp cocoa and 1tsp agave syrup into one of the bowls. Use a whisk to stir the ingredients into the batter until it becomes a chocolate cake batter.
- It's up to you how you do the marble or zebra pattern (explained in step 7). In one of the two springforms add 1/3 of the batter and into the other 2/3 of the batter so that there are 2 cakes in the end (we cut the larger one later in half so that we end up with 3 layers)
- Either pour the vanilla batter into the springform pan first, then spread the dark batter on top of the light batter and run a fork in a spiral through the batter layers to create a marble pattern. OR Place 2-3 tbsp of the light batter in the centre of the springform base. Place 2-3 tablespoons of dark dough directly on top of the light dough in the middle. The dough will start to run outwards. Use up the two doughs in this way, always starting from the middle, until the springform base is completely covered.
- Bake for 20-25Minutes or until the toothpick comes out clean
- Remove from the oven and allow the cakes to cool in their springforms for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely cut the cake (with the 2/3 of the batter) in half with a large knife or cake saw so you have 3 pieces. If the cake layers are not even and straight, cut them too. THEN prepare your frosting: I USED THIS
- Place on of the three cakes on a plate or where you want your cake later and add on top your favorite jam and some frozen, slightly crushed raspberries. Then the second cake on top with either more jam or some chocolate spread and cocoa nips for the crunch. Place the third layer on top. Now frost the cakeas desired, slice and enjoy:)
