Vegan Marble Cake

Vegan marble Cake, light & fluffy as a cloud!

This marble cake is a simple dessert and a great classic that everyone likes.  Even my partner loves it, actually she’s really crazy about it! This is her favorite dessert for breakfast or just for a quick snack, so the one I baked most often! Since we don’t eat animal products, I lightened up the classic recipe by removing eggs, butter and milk.

Light & fluffy as a cloud, it’s suitable to dairy intolerants and vegans, it’s also a light dessert so even people who are fit-freaks can enjoy a slice without feeling guilty. Here’s the recipe:

For a 20 cm Cake mold:

WHAT YOU NEED

• 210 g wholemeal flour
• 90 g corn starch
• 160 g brown sugar
• 2 tablespoons of cocoa powder
• 70 g sunflower seed oil (or non-hydrogen margarine)
• 290 ml rice milk + a spoon for the cocoa batter
• 1 tablespoon of apple puree or vegetable yoghurt
• 1 organic lemon zest
• 1 teaspoon of vanilla powder
• 1 sachet and 1 teaspoon of baking powder
• 1 pinch of baking soda
• 20 g vegan hazelnut spread

WHAT TO DO

Start by putting the hazelnut spread (or a homemade cocoa cream like I did) in a cylinder-shaped freezer bag and freeze the night before.  In a bowl add the flour, starch, sugar, baking powder, vanilla and lemon zest. Add the oil, apple puree and rice milk and and mix all the ingredients well, being careful not to form lumps.  Pour two thirds of the dough into a bowl and add two tablespoons of cocoa to the rest. The quantity of cocoa can vary according to your tastes or the type of cocoa used. Mix it well then add a tablespoon of water again so that the two batters have the same consistency.  In a previously greased cake mold pour a spoon of the light batter and one of the chocolate batter on top, continue by pouring one on top of each other until you have finished the two doughs. Bake at 180 degrees for about 30-40 minutes in total.  

Once out of the oven, let it cool for 15 minutes, with a knife take out a cylinder-shaped piece central of a few centimeters and insert the frozen hazelnut cream one you’ve frozen the night before and leave at room temperature few hours before to eat. 

If you want to decor it, you can put apple slices on top before baking it brushing with seed oil and sprinkle with icing sugar. 

Store it covered to avoid it to dry too much making sure to consume within 5 days, but I bet it’ll be over in a couple of hours, won’t it?