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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)


  • 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


  • 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

Virgin Coconut Oil
Apple Cider Vinegar
Rice Syrup
Almond Butter

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