Bitten by the Baking Bug – Paleo Marble Loaf
Growing up in India I hardly ever baked, there were really good baked goods available in local bakeries and cake shops so there was no need to bake at home. Also it was not something I grew up with, Indian food doesn’t involve a lot of baking. Even the handful of times when I did bake it was a disaster so I resorted to boxed cake mix if I really wanted to bake.
My first real baking experience was in grad school here in the United States. A friend suggested we bake together before going on thanksgiving break. I thought it would be a lot of work but to my surprise it wasn’t…Baking is a science, its almost like a lab experiment and if you get the measurements right it works. This was the first time I baked something from scratch and it wasn’t a disaster.
From then on there was no looking back, I baked bread, cookies, cakes and muffins. These were fairly healthy, for the most part I used whole wheat flour, oats and honey.
Now, I enjoy baking more when the weather gets cold and there’s a slight chill in the air (can’t wait for Fall and the smell of pumpkin spice!). Healthy or unhealthy, baking makes me happy and is almost like therapy. Its also the domesticity of the whole thing, the smell of freshly baked bread that fills the house and the feeling of being cozy.
For about two years now I have been predominantly using almond and coconut flour. It’s interesting and challenging to understand how these flours work and react in comparison to regular wheat flour.
This Paleo Marble Cake recipe has been on my mind for a while, its almost like a pound cake and has the best of both worlds, vanilla and chocolate!
I used organic raw cacao powder in this recipe. Cacao powder is nothing but ground cacao beans that are raw and unprocessed. It’s possibly the purest form of chocolate and loaded with antioxidants. Also a great source of calcium, copper, iron, magnesium, sulfur and zinc. Cocoa on the other hand is ground roasted cacao beans, but because its processed under high temperatures it looses most of the antioxidant properties.
I absolutely love snacking on this or even eating it for breakfast with some coconut spread, yummy!
- 11/2 Cup Almond Flour
- 1 Tbsp Coconut Flour
- 1/2 Tsp Sea Salt
- 1 Tsp Baking Powder
- 2 Tbsp Cacao Powder
- 3 Eggs (Room Temperature)
- 1/3 Cup Agave (Can use Honey or Maple Syrup)
- 1/4 Cup Coconut Oil or Ghee
- 1 Tbsp Vanilla Extract
- Preheat the oven to 350 and grease a loaf pan with oil.
- In a bowl, mix all the dry ingredients except for the cacao powder.
- In another bowl whisk the eggs and add the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix.
- Divide the batter in two batches.
- Add the cocoa into one half of the batter and stir well until combined.
- Spoon batters into the greased pan, alternating between vanilla and chocolate. It almost looks like a checkerboard.
- Use a table knife and run it through the batter creating a swirling effect.
- Bake for 30 minutes.
- Baking time can differ, keep checking after the 25 minute mark.