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A Marble Cake that is Dairy-, Gluten-, Refined-Sugar- and, Most Importantly, Stress-Free!

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With psychedelic swirls and a rich, buttery aroma, it’s hard not to associate the decadent treat with its heart-cloyingly unhealthy reputation. That said, it doesn’t mean that you have to approach this sweet and chocolatey cake with a ten-foot pole.

We’re coming to the rescue with our dairy-, gluten-, refined-sugar- and stress-free Marble Cake recipe. Sounds almost too good to be true, but trust us when we say that healthy eating doesn’t mean giving up on your favourite desserts.

INGREDIENTS

Serves 4

Dry Ingredients:
195 g Fine Oat Flour
100 g Almond Flour
2 ¼ tsp Baking Powder
¼ tsp Salt
10 g Cocoa Powder

Wet Ingredients:
190 g Honey
125 ml Coconut Oil
1 Tbsp Vanilla Extract
3 Eggs
190 ml Unsweetened Almond Milk

METHOD

  1. Combine all dry ingredients, except cocoa powder, into a bowl and set aside.
  2. Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, whisk honey, oil, eggs, milk and vanilla extract until well combined. Gradually add dry ingredients and whisk until batter is smooth with no lumps.
  3. Pour 1/3 of the batter into a separate bowl and add in cocoa powder. Mix until well combined.
  4. Into a 4.4×10 inch (11×25 cm) lined loaf pan, pour the original batter in. Followed by the chocolate batter.
  5. Using a knife, gently swirl the batter to create marble effects. Bake in a pre-heated oven at 160 °C for 55 minutes until it is cooked through. Set aside to cool before slicing.

Expert Tip: To check if the cake is completely cooked through, insert a toothpick into the centre of the cake. It is cooked when the toothpick comes out clean without any batter.

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