Readers Question: Can you feature a healthier version of the typical marble cake I make every Shabbos for my family. I
- 4 eggs, separated -
- 1½ scant cups cane sugar (healthier than refined white sugar) -
- 2 tsp vanilla -
- ¼ cup oil -
- ½ cup unsweetened applesauce -
- 2 cups fine whole wheat flour (I used full whole wheat) -
- 3 tsp baking powder -
- ¼ tsp salt -
- 1 orange squeezed plus water to equal 1 cup OR 1 cup soy milk (both are equally good) -
- scant ¼ cup cocoa -
- Chocolate Frosting
- 3 Tbsp oil, put in the freezer for at least an hour* -
- 2 Tbsp cocoa -
- 1½ cups confectioners’ sugar -
- 2 Tbsp soy milk -
- 1 tsp vanilla -
1. Preheat the oven to 350°F (180°C). Spray a bundt pan or 9x13-inch baking pan with baking spray or oil.
2. Beat the egg whites until they are stiff. Set them aside. Combine the egg yolks, sugar, vanilla, oil, and applesauce, and beat it until it is light, about 5 minutes.
3. Combine the fl our, baking powder, and salt; add this to the egg/sugar mixture alternately with the juice. Mix just until it is blended. Gently fold in the beaten egg whites. Pour two-thirds of the batter into the pan.
4. To the remaining one-third of the batter, gently mix in the cocoa. Pour this over the white batter. Cut through the batter with a knife a few times to make a marbled design.
5. Bake for approximately 1 hour for a bundt pan or 45 minutes for a 9x13-inch pan. A toothpick inserted should come out clean with no batter clinging to it. Cool for 20 minutes in the pan. Remove the cake from the pan and sprinkle it with confectioners’ sugar or frost it with chocolate frosting. (See recipe)
1. Combine the oil and cocoa in a mixing bowl. Mix well. Add the sugar, soy milk, and vanilla. Beat it together until it is smooth and spreadable.
This recipe can be easily doubled or tripled. Freeze the leftovers.
*This thickens it and precludes using margarine.
NOTE: This frosting doesn’t harden as quickly as the glaze in the carrot cake recipe. If you prefer, use this for the carrot cake.
This recipe was featured in Mishpacha Magazine, Issue 123