The marble bundt cake is a lactose-free dessert perfect for enjoying at breakfast or snack time. The cake is made with a dual-flavor batter (white and cocoa) that creates a visual effect similar to marble when baked. It’s very easy to make and requires ingredients like eggs, rice milk, sunflower oil, flour, sugar, cocoa powder, and baking powder. This bundt cake is soft and has a delicate flavor, ideal for the whole family.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 4 Eggs
- 4.2 oz Sugar
- 2 1/3 cups Flour
- 1/2 cup Rice milk
- 1/4 cup Sunflower oil
- 1 packet Baking powder
- 3 1/2 tbsps Unsweetened cocoa powder
Tools
- Bundt Cake Pan
Preparation
To make the marble bundt cake, use electric beaters to beat the sugar with the sunflower oil and rice milk until you get a frothy mixture.
Add the eggs, one at a time, ensuring the previous one is fully absorbed, continuing to beat until the ingredients are completely combined.
In another bowl, sift the flour with the baking powder. Then add one tablespoon of flour at a time to the egg mixture, ensuring the previous one is fully absorbed, continuing to beat to perfectly blend the ingredients.
Divide the mixture into two equal parts. Add the unsweetened cocoa powder to one part, mixing with a spoon using an upward motion.
Butter and flour the pan with the hole and pour in the white mixture, then pour the cocoa mixture on top. Use a fork to swirl the batter, creating the marble effect.
Bake the cake in a preheated oven (I use a fan oven) at 347°F for 40-45 minutes. Perform the toothpick test. If the surface darkens too much before the end of baking, cover with aluminum foil.
For those with a Versilia oven. Cover the oven with the lid and place it on low heat, positioning it above the heat diffuser. Cook on high flame for 5 minutes, then lower the flame to the minimum and cook for 45 minutes, perform the toothpick test.
Let the cake cool completely before consuming. Enjoy!
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