Black and white cake

Ingredients for 1 servings:

• 400 g spelt flour type 1050
• 60 g cornstarch
• 200 g raw cane sugar
• 1 tsp vanilla pod(s), ground
• 1 pack of cream of tartar baking powder
• 1 pinch of sea salt
• 100 ml sunflower oil
• 2 tbsp lemon juice
• 300 ml carbonated mineral water
• 4 tbsp baking cocoa
• 4 tbsp carbonated mineral water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegan

Mix all dry ingredients (except the cocoa) thoroughly. Add the oil, lemon juice, and 300 ml of mineral water one after the other and mix with an electric hand mixer until a creamy batter forms. Pour 2/3 of the batter into a greased and floured springform pan (24 cm diameter) and smooth the surface. Mix the remaining batter with the cocoa and 4 tablespoons of mineral water and spread over the light-colored batter. Using a fork, mix the entire batter in a spiral shape and smooth the surface. Bake in a preheated oven at 175 °C (top and bottom heat) on the middle rack for approx. 50-60 minutes. Allow to cool thoroughly and enjoy.