Fabulous yet classic Marble cake

Marble cake, A.K.A. “Tigerkaka”, is a real Swedish classic, and one of my favourite baked goods as little. Therefore, creating my own version was a must. Now, I’m really glad I did because just look at that cake! It’s perfectly fluffy, moist, and utterly delicious.

Also, do you want to know the best test to do if you want to know if a recipe was a success? Basically make everyone you know try it! This recipe has been approved by my whole family, even my most peckish brother, and my whole basketball team.

Anyhow, I am really proud of this recipe as it’s texture is spot on, unlike too many cake recipes using dates, and the flavour is fab. What more is there to say than this is a hella good marble cake? Simply yum!

Enjoy!

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Healthy Vegan Marbled cake

[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]

Serving: 10 portions     Prep time: 15 minutes

Cooking time: 15-25 minutes     Total time: 30-45 minutes

Ingredients
  • 1,5 dl / 2/3 cup minus 1/2 tbsp milk of choice
  • 180g pitted dates
  • 1/2 tsp vanilla essence/extract
  • 3 organic, free range eggs*
  • 60g / 2,1 oz flour of choice (I used whole grain spelt flour)
  • 1 tbsp baking powder
  • A pinch of salt
  • 2 tbsp cocoa powder
  • 15g / 1/2 oz melted chocolate
Directions
  1. Preheat the oven to 175ºC / 350ºF and prepare a cake tin. My tin was a classic bundt cake tin.
  2. Blend the milk, dates and vanilla completely smooth in a blender, food processor or in a separate bowl using a hand mixer. Mix the dry ingredients, except for the baking powder, separate in a large bowl. Add the date mixture to the dry ingredients and mix until combined.
  3. In a separate bowl, whip the eggs as hard as you can, until only foam remains. Just before you start folding in the eggs, incorporate the baking powder to the eggless batter. Fold the eggs into the batter, be SUPER careful you want the cake to be as fluffy as possible! (I have over-mixed by batter a few times and the cake always ends up rather weir din texture. Be careful!)
  4. Transfer around half of the batter to a separate bowl, and sift in the cocoa powder and add the melted chocolate. Carefully fold until just incorporated.
  5. Take 2 spoons and use them to dollop the chocolate and vanilla batter into the tin alternately. Take a skewer, fork, knife or such and swirl it around the mixture in the tin a few times to create a marbled effect.
  6. Bake the cake for 35-40 minutes or until you can insert a toothpick and it comes out clean. Let cool and enjoy!

*You can substitute the egg for a vegan substitute if you like. I just have not done enough testing to recommend it and take responsibility, hehe. However, I recall trying substitute the eggs once. I used 3 tbsp milled flax mixed with 5 tbsp hot water and 4 tbsp whipped aquafaba (chickpea water) ,and if I remember correctly it turned out pretty good.

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