Vegan marble cake

Ingredients for 1 servings:

• 320 g flour
• 20 g cornstarch
• 1 packet of baking powder
• 150 g sugar
• 1 packet of vanilla sugar
• 1 dashes lemon juice, freshly squeezed
• 160 ml oil
• 300 ml almond milk (almond drink) or another plant milk (rice/soy)
• 20 g baking cocoa or, if you like it sweeter, drinking cocoa
• possibly rum flavoring
• possibly powdered sugar or icing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

with oil and plant milk

Preheat the oven to 180°C (top/bottom heat) and grease a small (25 cm) loaf pan thoroughly. Pour the flour into a mixing bowl. Add the cornstarch, sugar, vanilla sugar, and baking powder and mix everything well with a whisk. Pour the almond milk onto the dry ingredients, followed by the oil and lemon juice. Mix everything with a whisk or with a hand mixer until you have a smooth, lump-free batter. Do not mix longer than necessary, as otherwise it will collapse later! Pour half of the batter into the prepared loaf pan. Stir the cocoa powder and, if desired, rum flavoring into the remaining batter, then pour the chocolate batter onto the light-colored batter. Marble the batter once with a knife or fork. Bake the marble cake in the preheated oven on the lowest rack for 45-50 minutes, until a skewer comes out clean. About halfway through baking, you can cover the cake with aluminum foil to prevent it from getting too dark, but this isn’t necessary. After baking, place the cake and pan on a wire rack and let it cool. Once the cake has cooled, you can dust it with powdered sugar or glaze it with icing.