Gluten-free, egg-free, dairy-free, nut-free marble cake

Ingredients

6 servings

• 80 g buckwheat flour
• 120 g soy drink
• 20 g powdered sunflower seeds
• 2 g salt
• 1 vanilla bean
• 60 g grapeseed oil
• 40 g cornstarch
• 100 g sugar
• 8 g baking powder
• 12 g cocoa powder
• 30 g brown sugar
• 10 g cocoa powder
• 30 g margarine
• 30 g powdered sunflower seeds
• 30 g buckwheat flour
• 225 g dark chocolate
• 50 g grapeseed oil

Steps

1. 1

   Mix the soy drink, sugar, salt, and grapeseed oil until the sugar and salt have dissolved. Prepare a second mixture with the dry ingredients: buckwheat flour, baking powder, corn starch, and ground sunflower seeds (blended). Combine the two mixtures, then divide equally (using a scale). In one part, add the vanilla bean, and in the other, add the cocoa powder. Place into piping bags separately.

2. 2

   Grease a mold with melted margarine using a brush, reaching the top and all corners. Sprinkle with flour, then remove the excess by turning the mold over. Pipe the two batter layers successively until 4/5 full, and using a knife, marble the cake by making zig-zags along the length of the mold.

3. 3

   Bake the cake for 10 minutes at 180°C, then 40 to 50 minutes at 150°C. Check doneness by inserting the tip of a knife.

4. 4

   Make the streusel by mixing the margarine, brown sugar, flour, sunflower powder, and cocoa powder. Form a homogeneous dough. Roll out to 5mm on a baking sheet and chill for 15 minutes. Bake for 12 minutes at 150°C. Set aside for decoration.

5. 5

   Make the glaze by melting the chocolate at 40°C and adding the grapeseed oil. Mix and glaze the cake lengthwise. Let drain for 5 minutes. Chill for 5 minutes and decorate with pieces of streusel and gold leaf.