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Parve
Medium
1 Hour
Diets 
This marble cake only looks innocent…
140 g light brown sugar
280 g flour
70 g cacao nibs
60 g dark brown sugar
10 g baking powder
1 tbsp vanilla
5 g baking soda
120 g dark chocolate
160 ml non dairy cream
4 eggs
50 g inverted sugar, sugar syrup, or corn syrup
9-inch bundt cake pan
90 ml non dairy cream
160 g coconut oil (hard)
70 ml Cointreau/ Amaretto or orange juice/non dairy cream
70 g brown sugar
Prehat oven to 170°C.
In a medium bowl, whisk together brown sugar and cocoa nibs until it resembles a sandy crumble.
Take your baking tray and grease it with oil of your choice. I prefer a spray.
Coat the tray with the sandy crumble. Remove extras.
Melt in a saucepan/ microwave the chocolate, non dairy cream and inverted sugar. The inverted sugar will give your cake a moist texture without being wet and will keep the cake fresh longer. dont give it up 😉
Meanwhile use an electric whisk and mix together: light brown sugar, dark brown sugar coconut oil and vanilla till a light and fluffy mixture is obtained. The coconut oil must be hard. (If the oil is liquidish, store it in the fridge — it will harden).
Add eggs, 1 at a time, and beat well for about 4 minutes.
Add to the mixture: non dairy cream, Cointreau, flour, baking powder and baking soda. Mix until combined.
Mix 3/4 of the mixture and add to the chocolate & cream mixture until combined. At this point, you can play with the amount of mixture you want to combine. If you are willing to have more of the white mixture, combine only ¼ of the mixture with the chocolate and cream mixture.
Spoon large blobs of each mixture into the tray.
Bake for about 40 minutes, until the cake is firm but not too dry.
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