Tag Archives: Cake

Healthier Marble Cake

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After a little research and some testing around, I finally found a great and easy Cake Recipe that suits my diet. Marble Cake is vey famous in Germany, so it is a funny coincidence that we found and fell in love with this cake. You can either eat it solo or pair it with some Vegan Whipped Cream or even fresh fruit.

What you need/I used:

  • 2 Cups Whole Wheat Flour
  • 1/2 Cup Agave Syrup
  • 1 1/2 Cups Vegan Butter
  • 1 Tbsp. Baking Powder
  • 1 1/2 Cup + 2 Tbsp. Vanilla Soy Milk
  • 3 Tbsp. Unsweetened Cocoa Powder

Preheat the oven to 375°F and grease a Loaf Pan. In a small pot melt the butter. In a large Bowl mix all the ingredients (but the extra Milk – 2 Tbsp. – and Cocoa Powder) together until you get a smooth batter. Transfer half of the Batter to the Loaf Pan. Mix the rest of the batter with the Cocoa Powder and extra milk and transer it to the Loaf Pan as well. Place in the oven and bake for about 40 minutes or until the Toothpick test comes out positive. Halfway through the Baking time cut the top of the cake with a knife to help it “grow” easier. Let cool completely and enjoy!

Black Velvet Mini Cakes

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These Cakes were actually a Cupcake experiment, but turned out to be to die for Nutella-filled Mini Cakes, which are perfect for a fancy Dessert or just to fill your something special Chocolate Craving. Since we cut out Sugar from our Diet, these are completely Sugar-free and therefore less guilty than your regular Chocolate Cake.

What you need/I used for 6 Cakes:

  • 1 Cup Vanilla Soy Milk
  • 1 1/2 Cup Whole Wheat Pastry Flour
  • 1/3 Cup Agave Syrup
  • 2 Tbsp. Unsweetened Cocoa Powder
  • 1 Tbsp. Arrowroot
  • 1/2 Teasp. Salt
  • 1/3 Cup Safflower Oil
  • 2 Teasp. Vanilla Extract
  • 1/4 Teasp. Almond Extract
  • Grown-Up Nutella

Preheat your oven to 350°F. Mix together all the dry ingredients in a large bowl and in a second smaller bowl mix together the wet ingredients. Now slowly, and while stiring, mix in the wet with the dry ingredients and stir until you have a smooth dough. Line a Cupcake pan with Cupcake Liners and fill each about 3/4. Bake the Cakes for  15 – 20 minutes. Use the old toothpick trick to check if they are done. Remove from the oven, let sit in the Cupcake Pan for about 5 minutes and after that let the Cakes cool on a Plate. Once they reach the temperature you want them to serve in, cut them in half carefully and fill with your selfmade Nutella.

Serve solo or with Vanilla Icecream. If you feel adventurous add some Peanut Butter to the filling!

Believe me: You will enjoy this!