2 1/4 cups wheat flour, 280 g, for the cake mixture
1 cup sugar, 200 g, for the cake mixture
1 tablespoon REXAL® baking powder, 6 g, for the cake mixture
1 teaspoon baking soda, for the cake mixture
1 teaspoon salt, 7 g, for the cake mixture
1 3/4 cups rice milk, 250 ml, for the cake mixture
1/4 cups vegetable oil, 60 ml, for the cake mixture
1 tablespoon apple cider vinegar, 15 ml, for the cake mixture
1 teaspoon vanilla essence, 7 ml, for the cake mixture
4 tablespoons cocoa powder, 10 g, for the chocolate mixture
vegetable oil, for greasing
dark chocolate, melted, for decorating
mixed berries, for decorating
Preparation
30 mins
35 mins
Low
Preheat the oven to 180 °C.
For the base mixture of the cake, sift the wheat flour into a bowl, add the sugar, Rexal® baking powder, salt, and baking soda, and mix. Pour in the rice milk, vegetable oil, apple cider vinegar, and vanilla extract; mix with the help of a whisk until you obtain a slightly thick and uniform mixture.
For the chocolate mixture, separate half of the previous mixture into another bowl and add the cocoa powder, sifting it through a strainer beforehand, and mix with the help of a whisk.
Grease a rectangular baking dish suitable for cake with vegetable oil, pour three tablespoons of the vanilla mixture (base mixture) from the center of the dish, alternating with one tablespoon of the chocolate mixture (always pouring the mixtures from the center). Repeat until you finish with the mixtures.
Using a wooden skewer, create the marbled effect by drawing a zigzag over the mixture, starting first across the width, that is, from side to side of the mold, and then go along in a single motion.
Bake at 180 °C for 35 minutes; to check if the cake is ready, poke the center with a wooden toothpick: if it comes out clean, then it no longer needs more time in the oven.
Before unmolding, let it cool. If desired, you can decorate with melted dark chocolate and red fruits. Serve with a hot drink.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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