Hazelnut Whole-Wheat Marble Cake
A two-toned eggless marble cake — whole wheat dominant batter with flaxseed binder, half flavoured with chocolate-hazelnut spread + cocoa for hazelnut depth, swirled into a clean ribbon and baked in a bundt mould.
Per serving
Ingredients
- 120 g (1 cup)Whole wheat flour
- 65 g (1/2 cup)Refined flour (maida)
- 1/4 tspSalt
- 1 tspBaking powder
- 1/4 tspBaking soda
- 120 ml (1 cup + 2 tbsp)Non-dairy milk (almond / oat)
- 130 g (2/3 cup + 2 tbsp)Sugar
- 1 tbspFlax seed powder
- 1 tbspVanilla
- 2 1/2 tbspCocoa powder
- 50 ml (1/4 cup)Oil
- 3 tbspChocolate-hazelnut spread
- 40 g (1/4 cup)Chocolate chips
- 20 g (1/4 cup)Walnuts, chopped
- 1 tbspMilk (for chocolate batter)
Method
- 1
Sieve together maida, wheat flour, baking powder, baking soda and salt.
- 2
Whisk together non-dairy milk, oil, vanilla and sugar until the sugar mostly dissolves. Add the flax seed powder and rest 5 minutes — it will gel.
- 3
Fold the dry mix into the wet until no streaks remain. Divide the batter into 2 portions: keep 2/3 plain.
- 4
To the smaller 1/3 portion add the chocolate-hazelnut spread, cocoa powder and 1 tbsp milk. Whisk until smooth — this is the chocolate batter.
- 5
Fold the chocolate chips and walnuts into the plain batter.
- 6
Grease a bundt tin (or loaf tin) well. Alternate spoonfuls of plain and chocolate batter into the tin. Drag a skewer through in S-shapes for the marble effect — do not over-swirl.
- 7
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out clean. Cool in tin 10 minutes before unmoulding.