In Germany my go-to cake was always marble cake, because generally I’d have the ingredients at home. And I haven’t had a piece of marble cake in… well… a really long time!
I decided it was time to paleofy my marble cake, and I’m pleased to report that it turned out really well, although it doesn’t rise quite as well as the original. Still, it disappeared within just three days. Success!
3 cups (maybe just a tad more) almond flour
1/3 cup coconut oil (expeller pressed)
1 tsp baking powder
2 tbsp unsweetened cocoa powder
4 tbsp honey (or more if you like it a bit sweeter)
a dash of salt
Preheat oven to 285F.
Mix 3 whole eggs, 5 egg yolks and almonds with the melted coconut oil. Add honey, baking powder, and salt. Beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the batter. Now add about half of the batter into a greased bundt cake pan. Mix the cocoa powder into the other half of the batter, and add to the batter in the pan. To get more of a marbling effect, pull a fork through the batter gently.
Bake for about an hour. DONE! It is really that easy.
If you are into frosting, you could melt some chocolate chips and spread on the cake the way I did.