Marble Vegan Tea Cakes

What you need:

Chocolate cake:

• 3/4 cup gluten-free flour blend

• 1/4 cocoa powder

• 3/4 cup sugar of choice

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp fine sea salt

• 3/4 cup milk i used almond

• 1/2 Tb sp vinegar or lemon juice

• 1/4 cup avocado oil or any vegetable oil if you wish

• 1 tsp vanilla extract

Vanilla cake:

• 1 1/3 cup gluten free flour blend

• 2/3 cup sugar of choice

• 1/4 tsp fine sea salt

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 cup avocado oil or another vegetable oil if you wish

• 1 cup milk i used almond

• 1/2 Tbsp vinegar or lemon juice

• 1 tsp vanilla extract

Ganache:

• 1 cup dairy free chocolate chips

• 1/2 cup coconut cream

Lets make it:

1. Mix all dry ingredients together, sift them and set aside.

2. Mix milk, vinegar or lemon juice and let it sit for one minutes.

3. Add avocado oil and vanilla extract.

4. Add sifted dry ingredients with the wet ingredients.

5. M ix until combine.

6. Set aside while you make the vanilla batter.

Vanilla cake:

1. Mix all dry ingredients together, sift and set aside.

2. Mix milk and vinegar or lemon juice, set aside for one minutes.

3. Add avocado oil and vanilla extract to the milk.

4. Add dry ingredients to the wet, stir until combined.

To assemble:

1. You can either use cupcake pans, or mini bundt pans.

2. Start spooning the batter one colour on top of the other, one tablespoon at a time.

3. For example, spoon one tablespoon of the vanilla batter in the baking cup or pan, then spoon a table spoon of chocolate batter right on top. And keep doing this until the pan is full. This will create a marbled effect.

4. pre-heat the oven to 325F or 162C.

5. Bake cake for about 20 minutes or until a toothpick inserted into the centre comes out clean.

6. Remove from the oven and let them cool down.

Ganache:

1. Heat coconut cream in the microwave, or in a small saucepan until it almost comes to a boil.

2. Pour it over the chocolate.

3. Mix with spatula until combined. Let it sit at room temperature until it is the right consistency to pour it over the cakes, which will be around room temperature.

Storage:

• Store cakes in the fridge, in a closed container, for up to 4 days.