Ingredients
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Dry ingredients:
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140 g of Buckwheat flour
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60 g of Almond flour
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40 g of Almond grounded
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140 g of Coconut flower sugar
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1 tbsp. of Vanilla sugar
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2 tsp. of Baking powder
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Wet ingredients:
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115 g of Coconut oilmelt coconut oil
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115 g of Tahina
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115 g of Coconut milk
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2 Egg(s)
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1 tbsp. of Lemon juice
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Cocoa:
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2 tbsp. of Cocoa powder
Directions
In Austria, there is a wildly popular cake called Guglhupf. You can find it in coffee shops, bakeries and snack bars serving it for dessert. In our parlance, it’s a simple Babka or muffin. It’s made as a Vanilla cake or a Zebra cake with chocolate dough. The classic version is very easy. You’ll need equal amounts of butter, sugar and flour plus eggs, then it’s ready to go.
We are going to make a much healthier and more tasteful Zebra cake! We’ll add tahini, coconut milk and butter. Also, we add almond and buckwheat flour and use coconut sugar.
I highly recommend it! You can bake it with kids as the recipe is very easy!
It turns out to be a very tender, moist, beautiful and delicious Zebra cake.
Today's visits: 1.
Steps
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1
Done
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In one bowl, mix the dry ingredients. In another bowl, mix the wet ingredients until they are smooth. Then combine and mix the ingredients until you get a smooth dough. Divide the dough into two equal parts adding the cocoa in one part. |
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2
Done
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In a round base central hole cone baking (Babka) cake ring mold, place the dough alternately, chocolate and light dough with a tablespoon. When all the dough is laid out, with a single movement, run the backside of the spoon over the dough a little mixing of its dark and white parts. |
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3
Done
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Bake the Babka in a preheated to 175 degrees Celsius oven for about 40 minutes. |
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4
Done
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When the Babka is baked, take it out and let it cool for about 15 minutes. After that, place it on a rack and let it cool completely. |
