A recipe for when you can't decide if you're craving vanilla or chocolate. Iced Double Layer Marble Cake, sprinkled and "infused" with Squares, yep, pure decadence! Take it from the baking genius herself, Kim (a.k.a. @pbeechies), "This cake is light & sweet in the vanilla sections, yet so dense & fudgey in the chocolate portion ... Gives you the best of both worlds." #teamchocolate #always
Marble Cake (vegan, gluten-free)
1 cup buckwheat flour
1 cup oat flour
2 tsp baking powder
1/2 tsp salt
1 cup baking stevia
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
4 flax eggs (1/4 cup ground flax seeds + 3/4 cup warm water)
2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup water
1/2 cup baking stevia
2 Chocolate Coated Almond Spice Squarebars
Preheat the oven to 350°F. In a medium bowl, mix all of your dry ingredients (buckwheat flour, oat flour, baking powder, salt, stevia). Once even, mix in the wet ingredients (applesauce, coconut oil, flax eggs, and vanilla). Stir well. Remove approximately half of the batter to another mixing bowl.
In a small bowl combine the cocoa powder, water, and stevia, and whisk until smooth. Then fold in 1 chopped up Almond Spice Squarebar. Add the cocoa paste mixture to one half of the vanilla batter and mix into a smooth chocolate batter.
Pour the vanilla batter into a cake pan sprayed with nonstick spray. Then add the chocolate batter in large spoonfuls all around the top of the vanilla batter. Swirl the two batters together with a small knife in a random pattern. Bake at 350°F for 20 minutes. Remove from the oven, let cool for 10 minutes, cut into 8 slices, and enjoy!
Serve as is, or... I iced mine with a vanilla protein icing (1/4 cup dairy free cream cheese, 1 scoop plant-based nuzest protein, stevia, and water) and sprinkled it with another chopped up Almond Spice Squarebar!