Summary

Ingredients

• 500 g spelled flour
• 350 g raw cane suar, brown
• 3 tablespoon, heaped soy flour
• 1 packet baking powder
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 250 g mararine, vean
• 500 ml soy milk (soy drink) (vanilla flavor)
• 4 tablespoon cocoa powder
• 50 g chocolate, dark

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Instructions

1. Mix the flour, sugar, soy flour, baking powder, vanilla sugar and salt in a mixing bowl. Briefly heat the margarine in the microwave so that it becomes soft, then add to the flour. Add approx. 500 ml soy milk and stir everything well, the dough must be nice and creamy.
2. Grease a bundt pan and dust with flour. Pour in about half of the batter.
3. Heat a dash of soy milk in a mug, stir the cocoa in it and then add to the rest of the batter in the bowl. Chop 50 g of chocolate into small pieces (I use kitchen scissors and cut off small pieces, this is the fastest way) and stir into the batter. Pour the chocolate dough into the mold, mix very roughly with the light dough, so that the marble effect arises.
4. Bake at 180 ° C in a preheated oven for one hour, make a cooking test.
5. After cooling, you can dust the cake with powdered sugar or cover it with a chocolate icing.
6. Tip: With cocoa powder, I use baking cocoa without any other additives, but powder for milk drinks is also possible (if necessary, make sure to use non-vegan additives).