The marbled bundt cake is a lactose-free dessert ideal to enjoy for breakfast or a snack. The bundt cake is made with a two-flavor batter (plain and cocoa) that creates a visually marble-like effect when baked. It is very simple to prepare and requires ingredients such as eggs, rice milk, sunflower seed oil, flour, sugar, cocoa powder, and baking powder. This bundt cake is soft and delicately flavored, 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
- 2.5 cups Flour
- 1/2 cup Rice Milk
- 1/4 cup Sunflower Seed Oil
- 1 package Baking Powder
- 0.7 oz Unsweetened Cocoa Powder
Tools
- Bundt Cake Pan
Preparation
To make the marbled bundt cake, using electric whisks, beat the sugar with sunflower seed oil and rice milk until you get a frothy mixture.
Add the eggs, one at a time, fully incorporating the previous one, 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, fully incorporating the previous one, continuing to beat to perfectly combine the ingredients.
Divide the mixture into two equal parts, and in one, add the unsweetened cocoa powder, mixing with a spoon in an upward circular motion.
Butter and flour the pan and pour in the plain batter, then pour the cocoa batter on top and use a fork to swirl the mixture in circles to create the marbled effect.
Bake the bundt cake in a preheated fan oven at 350°F for 40-45 minutes, perform the toothpick test. If the surface darkens too much before the end of the cooking, cover with foil.
For those with the Versilia oven: Cover the oven with the lid and place it on low heat, positioning it on the flame spreader. Cook on high flame for 5 minutes, then lower the flame to minimum and cook for 45 minutes, perform the toothpick test.
Let the bundt cake cool completely before consuming it. Enjoy!
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