Chocolate Marble Cake with Coconut (vegan, gf)
The chocolate-coconut combination is so delicious! Give the classic marble cake a twist with an exotic coconut touch, combined with indulgent black chocolate. The recipe is really easy and the results will make you fall in love with this cake! Perfect for your afternoon tea or coffee!
Servings Prep Time
1rectangular cake tin, 30cm 15minutes
Cook Time Passive Time
60minutes 60minutes
Servings Prep Time
1rectangular cake tin, 30cm 15minutes
Cook Time Passive Time
60minutes 60minutes
Ingredients
Instructions
if you do it WITHOUT the apple cider vinegar
  1. Preheat oven to 180ºC.
  2. Mix the flax seeds with the water and set aside for 5-10 minutes until a jelly forms.
  3. Mix dry ingredients in a bowl. Add wet ingredients (without the 8 tbsp of coconut milk) & the flax seed jelly & mix.
  4. Melt the dark chocolate with the 8 tbsp of coconut milk on low heat in a small saucepan. Important: Low heat! If you heat the chocolate too much it will make crumbs and gets hard, what we don’t want.
  5. Pour half of the batter into the cake tin. Add the melted chocolate to the other half of the batter and pour the chocolate batter on top of the other one. Take a skewer or fork and swirl it around the mixture in the tin a few times to create a marbled effect.
  6. Bake for about 50-60 minutes.
  7. Serve with cashew or almond butter.
if you do it WITH the apple cider vinegar
  1. Follow step 1 and 2 as above.
  2. Mix dry ingredients in a bowl (without the baking powder and baking soda).
  3. Add wet ingredients (without the 8 tbsp of coconut milk) & the flax seed jelly.
  4. Melt the dark chocolate with the 8 tbsp of coconut milk on low heat in a small saucepan. Important: Low heat! If you heat the chocolate too much it will make crumbs and gets hard, what we don’t want.
  5. Add the baking soda and baking powder to the bowl. Pour the apple cider vinegar on top of these powders, it will make a small reaction and bubbles a bit. Then mix carefully, just as much as needed. If you mix too much, then the cake might not raise in the oven later.
  6. Follow steps 5-7 as above in order to finish.
Recipe Notes

If you don’t like coconut you can swap the coconut milk with almond, or hazelnut milk. In that case exchange the dessicated coconut with ground almonds, or hazelnuts. It will turn out just as fine at the coconut version. Top the cake with your favourite nut butter, I like cashew.