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A vegan, gluten-free marble cake that will delight even lovers of cake classics. Not only is it fluffy, juicy and super chocolaty, it could also be eaten as a breakfast. The vegan marble cake (gluten-free) does not contain any “flour”, eggs, butter, milk or oil. Enchant your guests at the next birthday or celebration or simply prepare it as a healthy snack. vegan | plant-based | gluten-free | oil-free  | refined sugar-free | lactose-free | vegetarian | whole foods

How is the vegan marble cake so juicy without oil

To get a juicy cake that is as fluffy as this vegan marble cake, you do not need high-processed oil with empty calories. What you need, however, are healthy fats that you substitute for the oil / butter or magarine. Healthy fats come e.g. in nuts and seeds. And so we have a great and tasteful alternative to oil. In this gluten-free marble cake you will find almond flour, which should not be replaced by normal flour like wheat, spelt. This is important to get the perfect texture. You can also replace them with hazelnuts, macadamia, cashews and other fatty nuts. What I have not tried  for nut allergic yet, to use seeds like sunflower seeds  instead of the almonds. Almonds are relatively neutral in taste and blanched almonds also make the dough pretty light. If you try it with seeds, then please let me know. Or do you have experience with nut replacement, which is relatively neutral in taste, then I am pleased to read below.

Why so much strength in the gluten-free marble cake?

If we want to bake the vegan marble cake gluten-free, we are missing the adhesive protein (gluten), which holds the cake together and makes the cake rise. Have you ever heard of Seitan? This is made of 100% gluten and when cooking / steaming it literally  explodes. So it’s easy to imagine what gluten is doing in the cake. So we have to find a binder, because we do not use eggs and something what makes the cake so nice and fluffy and conjures the perfect texture. Here comes the potato starch into play. I’ve already used regular corn starch and tapioca starch, but both are not as good as potato starch. The potato starch gives the gluten-free marble cake the perfect consistency. Do you have a special ingredient that you like to replace gluten with?

I hope you like this vegan marble cake:

• a healthy alternative to the traditional marble cake
• fluffy
• prepared quickly and easily
• chocolatey
• tastes heavenly
• juicy

If you like this vegan marble cake, you may also like:

You like classic cakes like this vegan marble cake? Then take a look at these delicious nut corners. Or this braided nut bread. How about the classic Snow White cake?

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Have you tried the recipe?

If you have, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. So happy to see them. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.

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Now the recipe for the vegan marble cake

Vegan Marble Cake (gluten-free, oil-free)

Yield: 20 cm Springform

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A vegan, gluten-free marble cake that will delight even lovers of cake classics. Not only is it fluffy, juicy and super chocolaty, it could also be eaten as a breakfast. The vegan marble cake (gluten-free) does not contain any "flour", eggs, butter, milk or oil. Enchant your guests at the next birthday or celebration or simply prepare it as a healthy snack. vegan | plant-based | gluten-free | oil-free  | refined sugar-free | lactose-free | vegetarian | whole foods

Print

Ingredients

• 1.5 cups (140g) Oat flour ⁣
• 1 cup (100g) blanched almond flour⁣
• 0.5 cup (70g) potato starch (do not use any other starch)⁣
• 3 tsp Baking powder ⁣
• 2/4 cup (60g) Sweetener of your choice (coconut sugar or mable syrup)⁣
• 1 Tsp vanilla extract⁣
• 3 tbsp cashew butter or other nut or seed butter like Tahini
• 1 cup (240 ml) sparkling water without flavor⁣
• 3.5 tbsp (50 ml) almond milk ⁣
• 1 tsp apple cider vinegar⁣
• 2 tbsp cocoa powder⁣
• 2 tbsp almond milk⁣

Instructions

1. Add all the ingredients except the cocoa and the 2 tbsp almond milk in a bowl. I use my stand mixer for this. ⁣And mix until you get a smooth dough.
2. Pour half of the dough in the springform. Now add to the other half the cocoa pwder and almond milk and stir until well combined. Pour over the other dough and bake for 20-30 mins at 180° C (350 F)⁣



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