Vegan Mamork Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 320 g flour
- 20 g cornstarch
- 1 packet baking powder
- 150 grams sugar
- 1 packet vanilla sugar
- 1 splash lemon juice, freshly squeezed
- 160 ml cooking oil
- 300 ml almond milk (almond drink) or another plant milk (rice / soy)
- 20 g bakin cocoa or, if you prefer it sweeter, drinkin cocoa
- possibly rum aroma
- possibly powdered sugar or icing
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat and grease a small (25 cm) loaf pan well.
- Pour the flour into a mixing bowl. Add the cornstarch, sugar, vanilla sugar and baking powder and mix everything well with a whisk. Pour the almond milk on the dry ingredients, then the oil and lemon juice. Mix everything with the whisk or hand mixer to a smooth, lump-free dough. Do not stir longer than necessary, otherwise it will collapse later!
- Pour half of the batter into the prepared loaf pan. Stir the cocoa powder and possibly the rum flavor into the rest of the batter and then pour the chocolate batter onto the light batter. Marble the dough once with a knife or fork.
- Bake the marble cake in the preheated oven for 45 - 50 minutes on the lowest rack, until no more dough sticks to the stick test. After about half the baking time, you can cover the cake with aluminum foil so that it does not get too dark, but this is not a must.
- After the baking time, place the cake and the tin on a wire rack and allow to cool.
- As soon as the cake has cooled down, you can dust it with powdered sugar or cover it with a topping.
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