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Chestnut marble cake
A delicious twist on the classic marble bundt cake.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Cake, Dessert, Kuchen, Süsses, Sweets
Keyword:
bund cake, chestnut, marble cake, Marmorkuchen, Maroni, Schokolade, Vegan, vegan backen
Servings:
1
cake
Author:
Verena Frei
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