Gluten free vegan marble cake with only a few ingredients. Easy to make, not crumbly or dry. Ideal for all fans of gluten-free baking who like easy baking recipes that are sure to succeed. Quick and easy to make, subtle hint of cocoa, moist vegan and delicious. Perfect for the gluten-free, vegan coffee party. Vegan, gluten-free, lactose-free.
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and grease and/or line a king cake pan with baking paper.
To make the CAKE, place the plant milk, baking oil, flaxseed eggs, raw cane sugar and bourbon vanilla in a baking bowl and mix with a hand mixer (or in a food processor) until well combined. Add soy yogurt, gluten-free flour blend, oat flour, and baking powder and continue mixing until a uniform dough is formed. The dough should not be too firm or too runny. If too firm, use a little more plant milk and if too runny, use a little more flour.
250 ml Plant milk, 125 ml Baking oil, 2 Pieces Flaxseed eggs, 190 g Raw cane sugar, ½ TL Bourbon vanilla, 150 g Soy yogurt, 270 g gluten free flour mix, 70 g Oatmeal), 4 TL Baking powder
Pour about half of the batter into the prepared loaf pan and smooth it out. Add cocoa powder to the remaining batter in the baking bowl and stir to combine. If the batter is too firm, add a small sip of vegetable milk.
30 g Cacao
Pour onto the light batter in the pan, work in with a fork so that the batter mixes a bit, place in the oven and bake for 60 minutes.
Use a wooden stick to check if the cake is baked through. If it is, then the wooden stick comes out dry. If batter is still stuck, then go back another 10 minutes and check again. Remove from oven and let cool completely. NOTE: I like to let the cake cool overnight so it is really well cooled and just tastes better.
Can be stored in an airtight container in the refrigerator for up to 5 days.TIP: Optionally refine with an extra chocolate icing.