5 DECEMBER 2019

Chestnut marble cake

JUMP TO RECIPE PRINT RECIPE

Chestnut marble cake

Course:Dessert, Kuchen, Süsses, Cake, Sweets
Keyword:Vegan, Schokolade, Maroni, Marmorkuchen, vegan backen, marble cake, bund cake, chestnut
Prep:15 min
Cook:40 min
Servings:1 cake

print pin

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 tspvanilla extract
1tspbaking powder
1tspbaking soda
pinchsalt
350 ml (1 ½ cup) plant-based milk e.g. oat, soy
150 ml (3/4 cup) neutral oil e.g. canola, sunflower
1 Tbspapple cider vinegar
180 gr (6 oz.) chestnut puree
2Tbspcacao powder
2Tbspplant-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

TIPS

Verena's notes

<ul><li>If you want to bake a classic marble cake, add 2/3 of the bright dough into the mould</li><li>Add 2 Tbsp cocoa and 2 Tbsp plant-based milk to the rest</li><li>Place it on top of the bright dough and use a fork to make a spiral pattern in the mixture </li></ul>

Dieser Beitrag ist auch verfügbar auf: deutsch