MARBLE CAKE

Marble cake has always been our birthday cake staple. When I changed my diet and omitted sugar and flour, I was not able to find a substitute for our birthday tradition. After years of attempting other substitute cakes, I was finally able to create a marble cake using SCD-friendly ingredients. You can eat it plain or, even better, with chocolate frosting!

INGREDIENTS
1 tbsp butter and coconut flour for the pan

for the cake:
3 eggs
4 tbsp butter
1 tsp vanilla extract
1tbsp coconut flour
1/3 cup honey
2 tbsp plain yoghurt (I use homemade 24 hour SCD legal yoghurt)
1 1/2 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 tsp grated lemon zest
2 tbsp cocoa powder
1 tbsp almond milk (I use Elmhurst Milked Almonds unsweetened 2 ingredients) or rum

for the frosting:
1 recipe of honey-sweetened chocolate coating

tools:
Stand mixer or Hand mixer

INSTRUCTIONS
Grease a loaf pan with butter and dust with coconut flour.

Carefully separate the egg yolks from the egg whites, making sure there is no egg yolk with the egg whites. Set the egg whites aside.
In a separate bowl combine the dry ingredients: almond flour, coconut flour, salt, baking soda, and lemon zest.

In a stand mixer, mix together the egg yolks, plain yoghurt, butter, vanilla extract, and honey until fluffy.
Add dry ingredients to egg yolk mixture and stir until well combined.

Using the stand mixer or a hand mixer, whisk the egg whites until stiff peaks form. Using a wooden spoon or spatula, carefully fold the egg whites into the batter.

Add half of the dough to a greased loaf pan by spooning it into the pan in three dots like on a checkerboard.

Add the cocoa powder and almond milk or rum to the remaining dough and carefully fold it in. Spoon the brown dough into the empty checkerboard fields of the loaf pan. Using a fork, swirl in zig-zag lines through the dough to give it the marble pattern.

Place the pan in the middle of the oven and bake at 350° F for about 30 minutes until a wooden skewer inserted in the middle of the cake comes out clean. Remove from the oven and let cool.

Cover with honey-sweetened chocolate coating.

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