- Margarine (for the mold)
- breadcrumbs (for the mold)
- 200 grams Margarine
- 175 grams sugar
- 2 tablespoons Vanilla sugar
- 1 generous pinch ground Saffron
- ½ organic lemon (zest and juice)
- 100 milliliters Rice milk
- 200 milliliters mineral water (carbonated)
- 275 grams Spelt flour (Type 630)
- 125 grams cornstarch
- 1 packet cream of tartar
- 3 tablespoons cocoa powder
- powdered sugar (for dusting)
Preheat the oven to 180°C (approximately 350°F). Brush a gugelhopf pan with margarine and sprinkle with breadcrumbs.
In the bowl of an electric mixer, beat the margarine with the sugar, vanilla sugar, saffron, lemon zest and lemon juice until light and fluffy. Gradually add the rice milk and 175 ml (approximately 3/4 cup) of water. Mix the flour with the cornstarch and the baking powder and fold into the batter. Spoon about 1/3 of the batter into a bowl and stir in the cocoa and 2-3 tablespoons of sparkling water. Spoon the light dough into the pan and top with the chocolate batter. With a fork or chopsticks swirl the chocolate batter into the light batter to create a pretty marble pattern. Bake on the middle rack of the oven until a toothpick inserted near the center of the cake comes out clean, about 1 hour.
Invert the finished cake onto a wire rack and let cool.
Serve dusted with powdered sugar.