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

CategoryCooking MethodTags, DifficultyBeginner
Yields1 Serving
Yields1 Serving

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

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

Instructions

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.

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
This recipe uses Kitchen Machines