Wheat flour marble cake
A soft and spongy, beautiful looking chocolate and vanilla marbled cake made of whole wheat flour and also without butter or sugar. A complete guilt free indulgence
Equipment
- Oven
Ingredients
- 500 g whole wheat flour sifted
- 140 ml olive oil
- 190 ml maple syrup or honey
- 5 eggs
- 3 tbsp cocoa powder dissolved in 6 tbsp hot water
- 1 tsp vanilla essence
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Mix the flour, salt, baking powder and baking soda in a bowl. In another mixing bowl, crack in the eggs and add the oil
- Using a hand blender or a balloon whisk, beat the mixture until well combined and light in colour. Gradually add the maple syrup and vanilla essence and whisk well to incorporate
- Add half of the flour mix and whisk so that nothing looks dry. Repeat for the remaining flour
- Divide this cake batter in two parts and mix the cocoa solution in one of them
- In a parchment paper lined loaf tin, place dollops of the vanilla and chocolate batter alternatively (as shown)
- Using a skewer, make swirls by dragging the chocolate portion into the vanilla batter and vice versa. Layer the remaining batter the same way and make patterns
- Tap the tin to release any air bubbles and bake it at 180°C for 40-50 minutes in a pre-heated oven. Once done, remove from the oven and let the cake come to room temperature
- Then cut your yummy, spongy and healthy wheat flour marble cake in slices and serve as is or with tea/coffee. Enjoy!
Notes
- You can increase the amount of maple syrup/honey, if you like your cake sweeter
- After 40 minutes, do check if your cake is cooked completely. To do that, insert a skewer right in the centre of the cake. If it comes out clean, your cake is cooked, if not then cook more - 10 minutes at a time
- tbsp - tablespoon
- ml - milliliter
- tsp - teaspoon
- g - grams