Gluten-free marbled cake, eggs, milk, butter, nuts

Ingredients

For 6 servings

• •80 g 80 g of buckwheat flour
• •120 g 120 g vegetable drink Au Soja
• •20 g 20 g sunflower seeds powder
• •2 g 2 g salt
• •1 gousse 1 vanilla pods
• •60 g 60 g grape seed oil
• •40 g 40 g of maize starch
• •100 g 100 g sugar
• •8 g 8 g of chemical yeast
• •12 g 12 g cocoa powder
• •30 g 30 g brown sugar
• •10 g 10 g cocoa powder
• •30 g 30 g margarine
• •30 g 30 g sunflower seeds powder
• •30 g 30 g of buckwheat flour
• •225 g 225 g dark chocolate
• •50 g 50 g grape seed oil

Method

1. 1.Mix soy drink, sugar, salt and grape seed oil until sugar and salt are dissolved. Make a second mixture with the powders: buckwheat flour, yeast, corn starch, sunflower seed powder (mixed). Mix the two mixtures together, then divide in half equally (using a balance). In one, add the vanilla pod and the other cocoa powder. Pack separately.
2. 2.Butter a mould with melted margarine, brushed up, in every corner. Sprinkle with flour, then remove excess by overturning the mould. Poach successively the two layers of apparatus up to 4/5 of the mould, and using a knife marble the cake by making zig-zag with the knife along the mould.
3. 3.Cook 10 min at 180°C and 40 to 50 min at 150°C. Check cooking by planting the tip of a knife.
4. 4.Make the streusel by mixing margarine, brown sugar, flour, sunflower powder, and cocoa powder. Form a homogeneous dough. Spread to 5mm on a baking sheet and set aside 15 min cold. Cook 12 min at 150C. Set aside to decorate.
5. 5.Icing by melting chocolate at 40°C and adding grape seed oil. Mix and ice the cake in length. Let drain for 5 minutes. Set aside in cold 5 min and decorate with pieces of streusel and gold leaf.