Chestnut Marble Bundt Cake

If you have never experimented with chestnuts, this vegan chestnut marble bundt cake is for you! It’s light and fluffy, has a smooth texture, and the chestnut puree gives it extra nutty flavor.

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Chestnut Marble Bundt Cake

Chestnut Marble Bundt Cake


Ingredients

Scale
  • 350 gr (2 ¾ cup) spelt flour alternatively wheat flour
  • 30 gr (¼ cup) starch
  • 150 gr (¾ cup) raw cane sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 350 ml (1 ½ cup) plant-based milk e.g. oat, soy
  • 150 ml (¾ cup) neutral oil e.g. canola, sunflower
  • 1 Tbsp apple cider vinegar
  • 180 gr (6 oz.) chestnut puree
  • 2 Tbsp cacao powder
  • 2 Tbsp plant-based milk e.g. oat, soy
  • 100 gr (3.5 oz.) dark chocolate
  • Hazelnuts for decoration

Instructions

  1. Preheat the oven to 180°C (356°F)
  2. Add all dry ingredients (flour, starch, sugar, vanilla, baking powder, baking soda and salt) to a bowl and mix them
  3. Now add the moist ingredients (1 ½ cup milk, oil, apple cider vinegar) and mix everything well – but not too much so the batter stays fluffy
  4. Grease and flower a “guglhupf” mould and fill it with half the dough
  5. Add chestnut puree, cocoa and 2 Tbsp milk to the other half
  6. Place it on top of the bright batter and use a fork to make a spiral pattern in the mixture
  7. Bake for 45-50 minutes – check with stick if well done
  8. Let the cake cool off and then turn it out of the mould
  9. Melt the chocolate and glaze the cake with it, decorate it with hazelnuts

Notes

If you want to bake a classic marble cake, add ⅔ of the bright batter into the mould, add 2 Tbsp cocoa and 2 Tbsp plant-based milk to the rest, place it on top of the bright dough and use a fork to make a spiral pattern in the mixture. 

Find more of Verena’s recipes at Frei Style.

Chestnut Marble Bundt Cake Chestnut Marble Bundt Cake Chestnut Marble Bundt Cake Chestnut Marble Bundt Cake

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