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Maroni Marmorkuchen
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Chestnut marble cake

A delicious twist on the classic marble bundt cake.
Prep Time15 mins
Cook Time40 mins
Total Time55 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


  • Baking oven


  • 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 


  • 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


  • 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