Marble Cake

Name: Marble Cake
Total time: 1 h 20 min
Ingredients: 270 g soy yogurt; 200 g cane sugar; 100 g canola oil or another neutral oil; vanilla sugar/pod/extract; a shot (approx. 0.3 ml) of rum; 290 g of type 500 wheat flour; 1 teaspoon of baking powder; ¼ teaspoon of baking soda; a pinch of finely ground salt; 25 g dark pure cocoa; a few tablespoons of water

(1)

Prep time: 1 h 20 min
Difficulty:
Number of ingredients: 11

I think it''s high time for a sweet recipe. If you''re wondering how to use up some soy yogurt that''s about to expire, or if you''re just in the mood for something sweet and homemade—here it is: a recipe for marble cake.

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Marble Cake

Prep time: 1 h 20 min
Difficulty:
Number of ingredients: 11

Ingredients:

What do you need?:

270 g soy yogurt
200 g cane sugar
100 g canola oil or another neutral oil
vanilla sugar/pod/extract
a shot (approx. 0.3 ml) of rum
290 g of type 500 wheat flour
1 teaspoon of baking powder
¼ teaspoon of baking soda
a pinch of finely ground salt
25 g dark pure cocoa
a few tablespoons of water

Preparation Instructions:

How do you go about it?:

1. Step First, in a bowl of your choice, combine the yogurt, sugar, oil, 3 tablespoons of water, and then (if you have them on hand) a little vanilla and a shot of rum. Mix everything together with a whisk until the ingredients are well combined. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Stir with a spoon, then combine the sifted ingredients with the wet mixture you prepared earlier. Mix again with a whisk, adding another spoonful of water if needed, so the ingredients blend smoothly and there are no lumps left. Set aside a good half of the batter, transfer the smaller half to another bowl, add the cocoa and a few tablespoons of water if needed, and mix everything until smooth.

2. Step Next, take a 30-cm-long baking pan lined with parchment paper and fill it alternately with the light and dark batter. Take a toothpick or chopstick and swirl it through the batter to lightly mix the two mixtures together and create a pattern. Bake at 180 °C for about 45 minutes, or depending on your oven—until the top of the cake is slightly firm (Note: check with a toothpick to make sure the cake is really done; it might need quite a bit more time!!) ⏱. If it turns out well, let it cool. I also recommend—and actually suggest—slicing it while it’s still slightly warm and serving it with a good cup of tea or coffee. Or you can pair it warm with cold milk or a plant-based beverage—I highly recommend it.🤟🏻

3. Step Instead of using a whisk, you can also mix the batter with a stand mixer, but don’t overmix it, or the cake will turn out dense. You can save the parchment paper you use to bake the cake and reuse it many times for baking sweet treats.🤙🏻

Order ingredients with a 10% discount:

Rifuzl products.

Biodegradable baking paper, in sheets

4,90 €

Discount on products from the recipe - 10%:

-0,49 €

Total:

4,90 €4,41 €

-10%

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1,29 €

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Marble Cake

Prep time: 1 h 20 min

Difficulty: 2

Number of ingredients: 11

Ingredients:

What do you need?

270 g soy yogurt
200 g cane sugar
100 g canola oil or another neutral oil
vanilla sugar/pod/extract
a shot (approx. 0.3 ml) of rum
290 g of type 500 wheat flour
1 teaspoon of baking powder
¼ teaspoon of baking soda
a pinch of finely ground salt
25 g dark pure cocoa
a few tablespoons of water

Preparation Instructions:

How do you go about it?

	First, in a bowl of your choice, combine the yogurt, sugar, oil, 3 tablespoons of water, and then (if you have them on hand) a little vanilla and a shot of rum. Mix everything together with a whisk until the ingredients are well combined. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Stir with a spoon, then combine the sifted ingredients with the wet mixture you prepared earlier. Mix again with a whisk, adding another spoonful of water if needed, so the ingredients blend smoothly and there are no lumps left. Set aside a good half of the batter, transfer the smaller half to another bowl, add the cocoa and a few tablespoons of water if needed, and mix everything until smooth.
	Next, take a 30-cm-long baking pan lined with parchment paper and fill it alternately with the light and dark batter. Take a toothpick or chopstick and swirl it through the batter to lightly mix the two mixtures together and create a pattern. Bake at 180 °C for about 45 minutes, or depending on your oven—until the top of the cake is slightly firm (Note: check with a toothpick to make sure the cake is really done; it might need quite a bit more time!!) ⏱. If it turns out well, let it cool. I also recommend—and actually suggest—slicing it while it’s still slightly warm and serving it with a good cup of tea or coffee. Or you can pair it warm with cold milk or a plant-based beverage—I highly recommend it.🤟🏻
	Instead of using a whisk, you can also mix the batter with a stand mixer, but don’t overmix it, or the cake will turn out dense. You can save the parchment paper you use to bake the cake and reuse it many times for baking sweet treats.🤙🏻