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30 • minutes
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4 • serves
difficulty icon
Not too hard!

Marble Bundt Cake with Hazelnuts

5/5 (1)

Ingredients

  • Cake batter
  • tick1 1/2 cups Chantal Organics Rye Flour
  • tick1 1/2 cups spelt flour
  • tick2 cups sugar
  • tick1 tsp baking soda
  • tick2 tsp baking powder
  • tick1/2 tsp salt
  • tick2 cups hot almond milk (we love Isola Bio)
  • tick1 tbsp Chantal Organics Apple Cider Vinegar
  • tick1/2 tbsp vanilla
  • tick½ cup melted Chantal Organics Coconut Oil
  • tick1/4 cup cacao powder
  • tick1/2 tbsp instant coffee
  • tick1 tsp rum extract (optional)
  • Glaze
  • tick2 tbsp cacao powder
  • tick2 tbsp Chantal Organics Coconut Oil
  • tick2 tbsp Chantal Organics Rice Syrup
  • tickPinch salt
  • tick2 tbsp Chantal Organics Almond Butter

instructions

  • Step 1.

    Preheat the oven to 180C. Prepare a 10-12 cup capacity bundt tin.

  • Step 2.

    In a large bowl, mix together the dry ingredients (except the coffee granules and cacao powder). In a medium bowl, mix together the wet ingredients.

  • Step 3.

    Now, combine the wet and dry together until you get a smooth batter.

  • Step 4.

    Pour ½ batter into another bowl and add cacao powder and coffee granules.

  • Step 5.

    Once both the chocolate and vanilla batter is made, pour them alternately into the pan and swirl the cake batter with a butter knife gently, for the marbled effect.

  • Step 6.

    Bake for 35-40 mins or until done. Cool completely.

  • Step 7.

    Mix all of the ingredients for the glaze. Decorate the bundt cake with the chocolate glaze and hazelnuts.

Chantal Organics Products used

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Raw Virgin Coconut Oil
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Baking Soda
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Baking Powder
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Apple Cider Vinegar
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Rice Syrup
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Almond Butter

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