John Myers
Coconut Marble Cake
The perfect coconut marble cake recipe with a picture and simple step-by-step instructions.
- 3 tsp Ground chia seeds
- 150 ml Water
- 150 g Raw cane sugar
- 2 Sachets Vanilla sugar
- 1 pinch Salt
- 200 ml Oil
- 375 g Flour
- 1 Sachets Baking powder
- 200 ml Water
- 100 g Desiccated coconut
- 2 tbsp Baking cocoa
- Mix the ground chia seeds with water and allow to swell a little. In the meantime, prepare the remaining ingredients, mix the flour and baking powder.
- Add the sugar, vanilla sugar and salt to the chia mixture and stir everything until the sugar has dissolved. Then whip vigorously for about 2 minutes.
- Let the oil run in in a thin stream and whip again vigorously.
- Gradually add flour / baking powder mixture and work in well. Towards the end the dough becomes a bit firm, then you can start adding the water.
- When the flour and water have been completely incorporated, remove about 1/3 of the dough.
- Mix in the coconut flakes into the 2/3 batter and the cocoa powder under the 1/3 batter.
- Prepare / grease the desired springform pan / cake tin. I used a silicone Gugelhupf mold that doesn’t have to be greased.
- Pour half of the light dough into the pan, then half of the dark dough. Then put the rest of the light dough and the rest of the dark dough.
- Using a spoon or fork, draw spiral circles (from top to bottom) through the dough, once round in the shape. Then wiggle the dough until smooth.
- Bake in the preheated oven at 175 ° top / bottom heat on the second rack from the bottom.
- Make a chopstick test after about 1 hour. Possibly leave it in there a little longer, that depends on the stove.
- Take the cake out of the oven and let it cool a little in the tin. When it comes out of the mold, carefully tip it out onto a wire rack. Cover with a clean tea towel and let cool down.
- This cake is vegan, not so sweet and tastes absolutely delicious. It is soft and juicy and has a great feel. And it tastes best when it has pulled through for a day.
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