Marble cake or “Babovka” in my native language is a classic childhood baking memory. I really love this recipe, especially in autumn. It’s really fun to prepare this cake with your children, they always love to participate and lick the wooden spoon :). I used for this recipe light spelt flour because is very low in gluten. You can also easily convert into a vegan cake by using plant milk of your choice. Wish you a great baking.
– 2 and 1/2 cups of light spelt flour
– 1 and 1/2 cups full fat organic milk (or plant milk of your choice for vegans)
– 1/2 cup of coconut oil, melted
– 1/2 cup of icing sugar or any other sweetener of your choice (in powder)
– 1/2 cup of walnuts , finely chopped
– 2 tsp baking powder
– 3 tbsp cacao powder
– 80g dark chocolate (70% cocoa solids) broken into pieces (optional)
– 1 tbsp of coconut nectar
Preheat the oven to 180°C. In a large bowl, sift the flour, sugar, finely chopped walnuts, baking powder, coconut oil, and milk. Stir all together. The batter should be smooth and velvety (middle liquid). Grease bundt pan or cake tin with little coconut oil. Sprinkle with a little flour, to prevent the batter from sticking. Pour 3/4 of batter into a bundt pan. Pour 1/3 of batter into a little bowl and add the cacao powder. Mix well. Pour the cacao batter into a bundt pan. Take a fork and swirl it around the mixture in the tin to create a marble effect. Bake the cake for about 45 minutes until a skewer inserted into a center comes out clean. Turn into a round plate and leave to cool. Meanwhile, melt the dark chocolate over the bain de marie. Add coconut nectar. Stir well together. Pour the chocolate over top of the cake. Tastes really good while warm. Will keep for 3 days in an airtight container or freeze for up to 3 months.