Hello lovelies, I know I actually say that every year, but how can it be December again?! Every year seems to pass by faster. One more reason to enjoy the beautiful moments and to press the pause button sometimes. For example with a delicious piece of cake, which you will get the recipe for today: chestnut marble cake. I love marble cake, I think next to red wine cake this was the favorite cake of my childhood. It‘s important that it‘s pretty fluffy and I have to admit, it took me a while to find the right combination, so that the cake gets a smooth texture even without eggs.
By now it’s kind of hard to notice a difference and everyone who tries the cake thinks that you can‘t tell it actually doesn’t contain any eggs. This time I don‘t have a classic marble cake for you, although you can modify the recipe as well, but added the chestnut puree to the darker dough. This makes the cake extra juicy and gives it a fine nutty taste. Try it out, it will be so delicious and wonderful for the the festive season.
Recipe
And now here is the recipe for this delicious chestnut marble cake:
Equipment
- Baking oven
Ingredients
- 350 gr (2 ¾ cup) spelt flour alternatively wheat
- 30 gr (1/4 cup) starch
- 150 gr (3/4 cup) raw cane sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 350 ml (1 ½ cup) plant-based milk e.g. oat, soy
- 150 ml (3/4 cup) neutral oil e.g. canola, sunflower
- 1 Tbsp apple cider vinegar
- 180 gr (6 oz.) chestnut puree
- 2 Tbsp cacao powder
- 2 Tbsp plant-based milk e.g. oat, soy
- 100 gr (3.5 oz.) dark chocolate
- Hazelnuts for decoration
Instructions
- Preheat the oven to 180°C (356°F)
- Add all dry ingredients ( flour, starch, sugar, vanilla, baking powder, baking soda and salt) to a bowl and mix them
- Now add the moist ingredients (1 ½ cup milk, oil, apple cider vinegar) and mix everything well – but not too much so the dough stays fluffy
- Grease and flower a guglhupf mould and fill it with half the dough
- Add chestnut puree, cocoa and 2 Tbsp milk to the other half
- Place it on top of the bright dough and use a fork to make a spiral pattern in the mixture
- Bake for 45-50 minutes – check with stick if well done
- Let the cake cool off and then turn it out of the mould
- Melt the chocolate and glaze the cake with it, decorate it with hazelnuts
Notes
- If you want to bake a classic marble cake, add 2/3 of the bright dough into the mould
- Add 2 Tbsp cocoa and 2 Tbsp plant-based milk to the rest
- Place it on top of the bright dough and use a fork to make a spiral pattern in the mixture
The cake turns out really fluffy and the combination of vanilla and chocolate makes it an absolute family favorite. I like to decorate it with melted chocolate and nuts, but you can also use the classic powdered sugar.
You can make the chestnut puree yourself. But you can also buy it fresh or frozen in the supermarkets at this time of the year. Just make sure that it's as organic as possible. The cake is perfect for all fall / winter birthday children, but also for an advent coffee or as a dessert for Christmas. We could just eat it everyday, that's how delicious we find it.
Also, do you also like marble cake that much? It's really a classic and if you can easily bake it without any eggs and no one notices a difference - even better! Try the chestnut version, it's a real upgrade for the cake!
Love, Verena
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