Think about it: You love chocolate cakes right? Of course you do. And how could you say no to vanilla cake? You couldn't possibly! Then how about we show you how to make a chocolate and vanilla dairy free and gluten free marble cake? Now we are talking!
To make it even more appealing, we squeezed in a bit of orange essence for a refreshing twist. We used rice milk which is a good way to make the recipe lactose-free. Rice milk is naturally sweeter than other milk alternatives, reducing the need for refined sugars in the recipe.
Because we skipped on butter and other fatty ingredients, the cake has only 1 gram of saturated fats, which is only 3% of your daily allowance, so you can enjoy this without guilt!
You can store the cake in an airtight container and consume within 4-5 days.
- Unrefined Brown Sugar
- Sunflower Oil
- Vanilla Extract
- Orange Essence or Zest
- Ground Oat Flour
- Baking Powder
- Rice Flour
- Rice Milk
Preheat the oven to 180°C (fan 170°C) and line the bottom of a 23 cm baking tin with parchment paper.
With an electric whisk, beat the sugar and eggs for 5 minutes until fluffy. Then keep whisking while slowly pouring the oil, vanilla essence, and orange.
In a separate bowl sift together the rice flour, oat flour, salt, and baking powder. Add the mix to the egg batter few spoons at a time while whisking. Slowly adding the dry ingredients to wet ones will reduce the likelihood of lumps and will ensure a smooth mixture.
Slowly pour the milk into the mixture while whisking. Divide the mixture between two bowls and in one add the cocoa powder. Mix until well incorporated. If the batter becomes too dry or difficult to stir then add few spoons of water and mix until smooth.
To compose the marble cake, pour a spoonful of white batter in the middle of the cake tin followed by a spoonful of cocoa batter always in the middle. Repeat the step above until you finish both the mixtures.
Place the tin in the middle tray of the oven. Place an oven-proof cup with water at the bottom of the oven to help to create moisture. Bake for 35 minutes and do not open the oven before this time. To test if the cake is ready, a toothpick inserted inside should come out completely dry. Allow the cake to rest for 5 minutes in the oven closed and turned off, then remove and cool down before serving.
Hope you will enjoy it!
Oh, and if like us you want to make your life simpler, why not have yummy recipes like this one find you instead of the other way around? Get two of our healthy recipes every week conveniently in your inbox!
To prevent a dome-shaped cake or cracks in the middle make sure that the oven is not too hot before placing the cake in.
Allowing the cake to rest in the oven after baking time will prevent the cake from flattening out once removed.