Marble Christmas bundt cake

For 1 turban/cake

135 g La Vida Vegan hazelnut spread
440 g flour
400 g sugar
3 tsp baking powder
1 tsp baking soda
500 g vegetable milk + 2 tbsp extra
190 g sunflower oil + 1 tbsp extra
2 tbsp apple vinegar
25 g cocoa + 1 tbsp extra
1 tsp vanilla extract
1 sachet vanilla sugar

The instructions

  1. Preheat the oven to 180 degrees.
  2. Brush a turban pan with oil and dust lightly with cocoa powder.
  3. Hold upside down and shake out the excess cocoa powder.
  4. Place the flour, sugar, baking powder, baking soda and salt in a large bowl and mix together.
  5. Then add the vegetable milk, sunflower oil and cider vinegar.
  6. Stir briefly because it needs to be mixed again.
  7. Divide the batter into two parts.
  8. Make the cocoa powder with 2 tablespoons of vegetable milk and stir until smooth.
  9. Add some more batter and stir some more smooth and creamy.
  10. Add the cocoa mass to one part of the batter and stir until smooth.
  11. Season the other part of the batter with vanilla extract and a bag of vanilla sugar and mix until evenly blended.
  12. Divide the batter alternately in the turret pan until all the batter is used up or until you are 2cm below the rim.
  13. Bake the cake for about 60 minutes until golden brown and done.
  14. Use a skewer to check if the cake is done, if it comes out clean it is done.
  15. Let the cake cool for 10 minutes in the baking tin.
  16. Turn the turban mold upside down and let cool on a rack for another 10 minutes.
  17. Carefully remove the cake and let it cool completely on the wire rack.