Marble cake is the indecisive dessert eater’s best friend. I’ve often been struck by the dilemma of which dessert to eat, and when there’s a choice between chocolate and peanut butter I honestly wouldn’t know which way to go – what a tough one! Marble cake also looks super pretty (who could say no to that gorgeous swirly pattern) but I’ll let you in on a secret, it’s really very simple to make!
I know the traditional marble cake tends to be chocolate and vanilla sponge but I wanted to give my version a little twist (and I firmly believe you can never have too much peanut butter). However if you want to make a more traditional version just sub the PB for a tsp of vanilla extract and you’re golden!
I’m so so excited for you to try this cake too – it’s just the best combination of flavours and it’s so light and delicious (if a little too moreish perhaps). It’s a great cake if you’re entertaining as it’s easy to make but looks impressive and paired with a cup of tea and it’s just perfection. So if you’re like me and you want two desserts in one, you really can have your cake and eat it with my scrumptious marble cake!
- 1 1/4 cup ground almonds
- 1 cup oats
- 3/4 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 1/4 cup almond milk
- 2 tbsp cacao powder
- 2 flax eggs (2 tbsp flax seed in 6 tbsp water)
- 4 tbsp peanut butter
Place the oats in a food processor or high speed blender and whizz for about a minute until they become a flour. Pour into a bowl and combine with the ground almonds and coconut sugar, then stir in the coconut oil, almond milk and flax eggs. Divide the mixture equally into two bowls and add the cacao powder to one and the peanut butter to the other, stirring both well to make sure everything is combined.
In a lined loaf tin or mould, spoon alternative spoonfuls of each mixture in one by one, then with a skewer swirl them around a bit so you get a pretty pattern. Bake at 180C for 50 minutes or until a fork inserted comes out clean. Leave to cool for a couple of minutes then enjoy!
Love, Mrs H xx