A mellow marble cake without “dusty” feeling. This vegan version is made with unsweetend apple sauce and chia eggs.
When a spontaneous visit is announced, this marble cake is quickly made.
Do you know the feeling with some dry cakes? If the crumbs get stuck in the throat because the cake is just too dry and you want to put it in a glass of milk (naturally plant based) or a cup of coffee?
You do not have that feeling with this juicy marble cake. It just tastes heavenly.
The ingredients I have also all in my stock/pantry, so I do not have to go to buy extra ingredients. What more could you want for a spontaneous visit. And it tastes if it is still warm. I love cakes with less effort and tasting delicious.
If you want, the cake can be sprinkled with powdered sugar or with bittersweet chocolate (most are even vegan, simply look at the ingredients).
- 300 g of spelt flour
- 15 g baking powder
- 100 g of raw cane sugar
- Vanilla ground (I use a mill and turn a few times)
- 200 ml of oil
- 160g Apple Sauce unsweetend
- 80 g of Sparkling water
- 150 ml Soydrink
- 2 chia eggs (2 tsp chia and 7 tbsp water)
- Half prepared dough
- 2 tablespoons cocoa powder
- 2 EL Soydrink
- First prepare the chia eggs. Add the seeds and the water to a small bowl.
- Preheat the oven to 180 ° Celsius. Grease a 26 cm round pan cake or gugelhupfform.
- Mix all the dry ingredients in a mixing bowl
- Add the wet ingredients and the chia eggs and mix everything with a hand mixer or kitchen machine to a smooth dough.
- Half the dough evenly into the pan. Add into the remaining dough cocoa and soydrink and stir.
- Spread the dough around the light dough and marinate with a fork so that the typical shape is produced.
- Put in the oven and bake for 40 min. Using the toothpick test, check if the dough is through.
What I used: