Vegan Chocolate Marble Bundt Cake
Ingredients
Dry
- 160 g (1 cup) rice flour
- 200 g (2 cups) oat flour (gluten-free if needed)
- 40 g (1/3 cup) ground almonds (*see notes)
- 2 tsp baking powder
- 1/2 tsp baking soda
Wet
- 225 g (2 large) ripe bananas
- 160 g (2/3 cup) coconut milk canned (regular or light)
- 160 g (1/2 cup) maple syrup (*see notes)
- 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp aquafaba or water)
- 1 tbsp lime juice
- 2 tsp vanilla extract
Chocolate marble
- 100 g (3.5 oz) dairy-free chocolate (melted)
- 60 g (1/4 cup) nut butter or seed butter of choice
Preparation
Put 2 tbsp ground flax seeds in a small bowl, add 5 tbsp aquafaba or water, stir, and set aside for 5 minutes.
Combine all dry ingredients in a bowl and mix with a whisk until there are no lumps.
Mix all wet ingredients in a blender or food processor until completely smooth.
Pour wet ingredients into dry ingredients and stir with a whisk. If the batter seems too thick, add another splash of coconut milk.
Grease or oil a bundt cake pan and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
Melt dairy-free chocolate and nut or seed butter in a small bowl in a double-boiler or in the microwave. Add a couple of tablespoons of the cake batter to the mixture and stir.
Spoon some light batter into the cake pan. Then add a bit of the chocolate batter. Continue until no batter is left.
Bake the cake in the oven for about 40 minutes or until a toothpick comes out clean.
