Inspired by a recipe found on the Instagram profile Barbarasjourney, I decided to reproduce my own version of this marble cake changing a bit the ingredients, therefore the quantities. I am very glad I found this recipe, it has been loved so much at home 🙂
- 60 gr white flour
- 50 gr coconut flour
- 50 gr grounded almonds
- 80 gr moscovado sugar or coconut sugar
- 2 tsp of baking powder
- 40 ml coconut oil, melted
- 120ml oat milk
- 1 tablespoon cacao powder
- 1 teaspoon vanilla extract
- Preheat the oven at 190° fan
- Roast the almonds, then in the mixer break them (I use pulsed option)
- In the mixer combine almonds, flours, baking powder, sugar, coconut oil, vanilla. Mix. Add the oat milk bit by bit, until the mixture is soft, creamy and wet.
- Divide the dough in 2/3 and 1/3
- Place 2/3 of it in a cake tin (I used the typical plumcake tin) with some baking paper.
- In the other 1/3 of the dough add one big tablespoon of cacao. Add some oat milk if needed. Combine well
- Create a second layer on top of the first one. Remember, you do not want the two parts completely mixed because you want to keep the marble effect. To obtain this I suggest to use a fork and dig into the two layers two or three times, creating some gentle waves.
- Bake for 1h at 190° fan. Let it cool down before serving
Why we love it:
- It is very well appreciated by everyone, vegan and non vegan people
- The consistency is firm and humid, perfectly spongy
- It’s a cake but it’s guilt free! Can you ask for more?!