WWW.FREI-STYLE.COMChestnut marble cake
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
Equipment: Baking oven
Instructions
- 1.Preheat the oven to 180°C (356°F)
- 2.Add all dry ingredients ( flour, starch, sugar, vanilla, baking powder, baking soda and salt) to a bowl and mix them
- 3.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
- 4.Grease and flower a guglhupf mould and fill it with half the dough
- 5.Add chestnut puree, cocoa and 2 Tbsp milk to the other half
- 6.Place it on top of the bright dough and use a fork to make a spiral pattern in the mixture
- 7.Bake for 45-50 minutes – check with stick if well done
- 8.Let the cake cool off and then turn it out of the mould
- 9.Melt the chocolate and glaze the cake with it, decorate it with hazelnuts
Notes
Tip from my kitchen: thanks to the chestnut puree the cake stays moist for days – covered, it keeps at room temperature for 3 to 4 days. It also freezes well, ideally without the chocolate glaze; glaze it only after thawing. For a classic marble cake without chestnuts, add 2/3 of the bright batter to the tin, stir 2 Tbsp cocoa and 2 Tbsp plant milk into the rest and swirl the two batters with a fork for the marble pattern. Instead of the chocolate glaze it is also lovely simply dusted with powdered sugar.
Nutrition per serving: 370 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook