Vegan marble cake

Vegan marble cake

Total: 1 hr 20 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / 12 pieces: 316 kcal
, Fat: 15 g
, Carbohydrate: 40 g
, Protein: 5 g
Marble cake is a classic cake that is popular with all ages. I have made a vegan version using spelt flour. Adding cider vinegar in combination with baking soda makes the cake light and airy.

Ingredients

1 cake

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Light-coloured batter

3 dl oat drink
1 ¾ dl rapeseed oil
170 g sugar
380 g light spelt flour
20 g Maizena cornflour
2 tsp baking powder
1 tsp sodium bicarbonate
2 tbsp apple vinegar

Dark-coloured batter

1 dl oat drink
30 g cocoa powder
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Utensils

One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.

How it's done

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Light-coloured batter

Whisk the oat milk, oil and sugar in a bowl. Mix the flour, cornflour, baking powder, baking soda and salt, add to the oat milk and oil mixture, whisk until you have a smooth batter. Carefully fold the cider vinegar into the batter.

Dark-coloured batter

Mix ⅓ of the batter with the oat milk and cocoa powder.

Marble cake

Pour the light and dark batter alternately into the prepared tin, create a marble effect using a knife.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Good to know
Tip: Mix 200 g of pitted cherries into the batter.

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