Easy Marble Cake
Serves 12
Prep 25 minutes
Cook 50 minutes
Ingredients
200 g Unsalted Butter, melted
224 g Natvia (1 cup + 2 tbsp)
1 teaspoon Vanilla
3 Eggs
280 g Gluten Free Self Raising Flour (2 cups)
200 mls Milk
Rose Pink Food Colouring
2 tablespoon Cacao
Icing:
125 g Butter, softened
1 teaspoon Vanilla Essence
150 g Natvia, blitzed to fine consistency
4 tablespoon Cacao
Natvia Dark Chocolate, grated (optional)
Method
- Preheat oven to 160C (fan forced). Grease and line a 20cm round cake tin.
- n a stand mixer on medium speed, beat the butter, Natvia and vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add 180ml milk, xanthan gum and flour. Beat for a further minute or until combined.
- Divide the mixture into 3 bowls. Add the cacao and the remaining 20ml of milk to one of the bowls. Mix to combine.
- Add a few drops of the pink food colouring to another bowl and stir to combine. Keep the mixture in the third bowl plain.
- Spoon the mixtures into the prepared cake tin. Use the back of a butter knife to run through the mixtures to create a marbled effect.
- Bake for 50 minutes or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
- To make the icing, combine the ingredients in a bowl. Mix until smooth and creamy. Spread evenly over the cooled cake.
|
Carbs |
Pro |
Fats |
Energy KJ |
Calories |
Serving size |
|
21.5g |
3.5g |
24.5g |
1370kj |
327 |
105g |
