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I always loved marble bundt cake. The combination of light and dark dough in a twirl reminds me of my childhood. For my birthday, and the birthdays of my sisters, my mom baked a marble bundt cake and dressed it with icing, gummy bears and candles.
Early in the morning, when we were still sleeping, suddenly a warm flickering light came through the door and a soft “Happy Birthday to you” that my mom softly sang made our birthdays starting so special. It’s a wonderful tradition that I love to remember. My sister carried on this tradition with her son. His dad took a picture as he is amazed by the candles and still all sleepy – soooo adorable! Well, I turn 32 today and I don’t live at home anymore. I don’t wake up with candles and singing, but by my bladder. Also icing and gummy bears aren’t my favorites on a cake anymore. I would use chocolate and chopped nuts now.
But some things stay the same: I will meet my family later for a wonderful brunch and will serve marble cake. Since I like to serve cake in handy portions, this year the marble cake will be served as muffins.
The batter is the same as for cake with a light and dark dough that you carefully twirl with a teaspoon handle.
Have fun baking them and Happy Halloween!
- 2 tbsp (golden) flaxseed, ground
- 6 tbsp water
- 180 ml (3/4 cup) soymilk
- 1 tsp apple cider vinegar
- 240 g (1 1/2 cups) white flour - spelt or wheat
- 140 g (1/2 cup plus 2 tbsp) sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 60 ml (4 tbsp) neutral tasting oil
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp soy milk
- Preheat the oven to 180° C (360° F) and line a muffin tray with paper liners.
- Combine the flaxseed and water and let jelly. Also combine soy milk and apple cider vinegar and let curdle.
- Combine all dry ingredients in a bowl with a whisk. Then add the wet ingredients and quickly combine. Don't overmix or your dough will get tough.
- Spread one tablespoon of batter in the paper liners until they are almost half full. Mix the cocoa powder and soy milk with the leftover dough and spread evenly on the light dough.
- Pull the dark dough under the white dough using a teaspoon handle and making two twirls. Level the top to get even muffins.
- Bake in the oven for 20 - 25 minutes until a toothpick comes out clean. Let the muffins cool in the tray for 5 minutes, then transfer to a cooling rack and let cool completely.