It’s been about three weeks since I baked this cake. I wanted to try out another recipe from The Big Book of Amazing Cakes but not to make anything which would be time consuming and fiddly to do. I wanted something which would double up like a pudding with a scoop of ice cream.
Looking through the book, I found a perfect recipe for a Vegan Marble Cake in the Free From chapter. This would work out perfectly for me as I had a lot of dairy free spread to use up and was very low on eggs before going to the supermarket. Although I am not vegan, I try out lots of vegan recipes and both my children have lactose intolerance so we have oat milk in the house. To be honest I have been trying to cut down on dairy too recently and I now have oat milk in my porridge and coffee. Just wish I could manage it in my tea.
Baking the Vegan Marble Cake was a good excuse to get out one of my Nordicware bundt pans. The accompanying illustration to the recipe shows the cake baked in the Jubilee pan which is pretty but I chose my Harlequin one instead to make a change.
The cake was simple to make. I had to put soya milk mixed together with a spoonful of apple cider vinegar in a jug and left for a few minutes to curdle or react. But I chose to use oat milk instead as we didn’t have soya. No idea whether this made a difference or not!
I then beat together some caster sugar, the dairy free spread and some vanilla extract with my hand held mixer. The curdled oat milk got added to it followed by some sifted self raising flour and some baking powder.
After this was all mixed together, I got another bowl out and put about one third of the mixture into it. To this I added some cocoa powder.
The recipe suggested using two separate piping bags and piping both the vanilla and chocolate mixtures into the tin carefully. I didn’t want to waste two of my piping bags so I just spooned the mixture into the bundt tin instead. I guess it didn’t look as neat but the marble effect was still there!
The cake went into the oven at 180oC fan but I was concerned at the baking time. Most times when I bake using my bundt pans, the cakes tend to take about 45 minutes to an hour. This recipe stated 25 minutes. I checked the cake after 25 minutes and it was still raw in places! I ended up keeping it in the oven for 45 minutes. I wonder if anyone else has had this happen to them if they have baked the recipe?
We were far too full to eat cake after our Sunday roast so I cut the cake up and put it into a tin. It got eaten over the next week and was a real pick me up with a cup of tea or coffee when I fancied the munchies getting in from work.
I’ll definitely bake this again.
Love Sam xx