You’re going to love this Marbled Bundt Cake. The texture is just perfect, soft, spongy and moist at the same time. You won’t be able to stop at the first slice.
Neither me or the hubby are fun of this kind of cake. That’s also because we are just two in the house, and it’s difficult to eat all the cake before it gets dry. This cake has been such a surprise. First of all, it’s so light and tasty, it didn’t last long, we couldn’t stop eating it (the hubby in particular). Second, it was still perfectly moist and soft on the morning of the third day.
Even though I still need to improve my marbling skills, this was – and I quote – “The best cake I ever made” cit. Hubby. I’m so proud of this. It’s the perfect dessert or morning breakfast, it goes amazingly with coffee.
I’m sure the same recipe will perfectly work for muffins as well. Also, you could substitute the Orange zest with some chocolate chips or omit it. I LOVE cinnamon, so I’d probably remove the orange and add cinnamon next time. This is definitely something to try out.
“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C.
Orange and Chocolate Marbled Bundt Cake – Vegan, Gluten Free and Incredibly Soft
Equipment
- Two Bowls
- Bundt Tin
Ingredients
- 284 ml Double Cream Alternative I used Elmlea Double Cream 30% less fat
- 100 gr Vegan Alternative Yogurt I used Alpro Absolutely Oat
- 150 gr Rice Flour
- 50 gr Potato Starch
- 100 gr Sugar
- 12 gr Baking Powder
- 1 Orange Zest
- 20 gr Cocoa Powder
- 1 tsp Salt
- to decorate Icing Sugar
Instructions
- Pre-heat the Oven at 180C. In a large bowl, mix together the vegan yogurt and the potato starch – this will be your egg alternative.
- Add the double cream and the sugar, whip the mixture until fluffy. Add slowly the flower and the baking powder to the mixture, mixing from bottom to top not to unwhip the cream. Brush the Bundt tin with olive oil.
- Add the orange zest and the salt. Then divide the mixture into half. Combine half of the mixture with the cocoa powder. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 min at 180C. Test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 – 50 mins, depending on the proportions of your bundt tin.
- Leave it to rest and cool down for at least 20 min, before turning out onto a cooling rack or plate. It's very important to rest the cake before turning it upside down, as it would break. otherwise Once cooled, dust the cake with a little icing sugar.
Nutrition Facts
12 servings per container
Calories141
- Amount Per Serving% Daily Value *
- Total Fat
5.4g
9%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
21.8g
8%
- Dietary Fiber 0.5g 2%
- Sugars 9.4g
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
