This easy Pandan Chocolate Marble Cake looks a little different from the usual marble cakes you get served at children’s birthday parties or at grandma’s house, right? It might take some time getting used to the color for some people though. We really love the cake here. Super chocolaty and great texture… have you ever tried something similar (green)? ;)
If you have been to Asia you might know Pandan already. It tastes a little nutty and a little like vanilla – a marvelous combination in my opinion! Some people call Pandan »vanilla of Asia« because of that hint of vanilla flavor. You will find a lot of desserts in Asian coffee shops or restaurants that use Pandan. Not just because of the flavor you can add to a pastry or dessert – the green color is also very eye catching, right? ;P
My love for Pandan started with simple Pandan waffles with coconut milk and fresh mango in a coffee shop in Thailand. It was sooooo good! Some day I have to recreate this dessert and add it to the recipes here on the blog. Even though this dessert did not make it to the blog yet – I got a few recipes with Pandan already: cakes, cookies, Madeleines… in case you want to try some more, you don’t have to leave this site ;P
If you want to create a green cake you could use regular green food coloring, of course. You would need a lot of it to get the same results though – Pandan paste is very potent ;P You would miss out on the great flavors Pandan adds to a bake though. If you never tried it I recommend getting a small bottle of the paste and give it a try. My friends and family all love the flavor – the color on the other hand is not everyone’s favorite. Well… ;P
Anyway. The cake is actually just a simple and quite classic marble cake. Enhanced with Pandan. Many of you probably baked similar cakes already. Uncomplicated and pretty failsafe I would say. You really have to mess up a lot to ruin a cake like that one here ;)
The cake has a great texture – you can probably see that on the pictures. We would call it moist, but many of you don’t like the word MOIST I learned ;P Anyway. Thanks to the slightly unusual color, this cake is always the highlight on a cake buffet. You will make a lot of heads turn if you serve this one.
If you want to keep the suspense going until someone cuts into the cake, you might want to add some chocolate glaze on top. This will make sure all cracks that show the green inside are covered and nothing is revealed too early. Similar to my Spinach Pandan Cake – the sugar icing is hiding everything quite well there, don’t you think? If you want people to be even more surprised, you should actually serve that cake with spinach. It’s always fun to see the faces of the people when you tell them what they are eating ;P
INGREDIENTS / ZUTATEN
1 cup (230g) butter (or margarine), at room temperature
1/2 cup (100g) sugar (or xylitol)
3 medium eggs
2 1/4 cups (290g) spelt flour
2 tsp. baking powder
1 tsp. baking soda
1 pinch of salt
1/4 cup (60ml) oat milk or regular milk (plus 2-3 tbsp.)
1-2 tsp. Pandan Paste*
1 oz. (30g) cocoa powder
chocolate coating for decoration (optional)
230g weiche Butter (oder Margarine)
100g Zucker (oder Xylit)
3 Eier (M)
290g Dinkelmehl (Type 630)
2 TL Backpulver
1 TL Natron
1 Prise Salz
60ml Haferdrink oder Milch (plus 2-3 EL)
1-2 TL Pandan Paste*
30g Kakao
Schokoladenglasur für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a loaf pan (approx. 4.7×9 inches) with baking parchment. Set aside.
2. Mix butter and sugar (or xylitol) in a large bowl until light and fluffy. Add the eggs one at a time and mix well after each addition. Combine the spelt flour, baking powder, baking soda, and salt. Add this mixture to the bowl in two batches, alternating with the oat milk or regular milk (1/4 cup), and mix until just combined. Take out a bit less than half of the batter and add it to a second bowl. Mix in some pandan paste to get a green batter – you can use up to 2 tsp. of the paste depending on how intense you want the green to be. Add the cocoa powder and 2-3 tbsp. oat milk/regular milk to the remaining batter in the large bowl and mix to combine.
3. Add both batters to the prepared loaf pan and mix them slightly with a fork or skewer to get a »marble effect« in the final cake. Bake in the preheated oven for about 55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool inside the baking pan for about 10 minutes, then remove the cake from the pan by lifting it up with the baking parchment. Let cool down completely on a wire rack. Finish the cooled cake with a layer of chocolate glaze if you like (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform (ca. 12x23cm) mit Backpapier auslegen. Zur Seite stellen.
2. Butter und Zucker (oder Xylit) in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Dinkelmehl, Backpulver, Natron und Salz vermischen und dann in zwei Portionen, abwechselnd mit der Haferdrink oder Milch (60ml) zur Schüssel dazugeben und nur kurz verrühren. Etwas weniger als die Hälfte des Teiges in eine zweite Schüssel geben und mit Pandan Paste verrühren – je nach gewünschter Farbintensität kann man hier bis zu 2 TL Paste verwenden. Den verbliebenen Teig in der großen Schüssel mit Kakao und 2-3 EL Haferdrink oder Milch verrühren.
3. Die beiden Teige verteilt in die vorbereitete Kastenform füllen und dann mit einer Gabel/Holzspieß ein wenig vermischen für den »Marmor-Effekt«. Den Kuchen für etwa 55 Minuten im vorgeheizten Ofen backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und in der Form etwa 10 Minuten abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen. Wer mag, kann noch etwas Schokoglasur über den abgekühlten Kuchen geben (optional).
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Here is a version of the recipe you can print easily.
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Easy Pandan Chocolate Marble Cake
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
This Pandan Chocolate Marble Cake might not like the one you are used to getting from grandma, but it’s equally delicious – for sure ;)
Ingredients
1 cup (230g) butter (or margarine), at room temperature
1/2 cup (100g) sugar (or xylitol)
3 medium eggs
2 1/4 cups (290g) spelt flour
2 tsp. baking powder
1 tsp. baking soda
1 pinch of salt
1/4 cup (60ml) oat milk or regular milk (plus 2–3 tbsp.)
1–2 tsp. Pandan Paste*
1 oz. (30g) cocoa powder
chocolate coating for decoration (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Line a loaf pan (approx. 4.7×9 inches) with baking parchment. Set aside.
2. Mix butter and sugar (or xylitol) in a large bowl until light and fluffy. Add the eggs one at a time and mix well after each addition. Combine the spelt flour, baking powder, baking soda, and salt. Add this mixture to the bowl in two batches, alternating with the oat milk or regular milk (1/4 cup), and mix until just combined. Take out a bit less than half of the batter and add it to a second bowl. Mix in some pandan paste to get a green batter – you can use up to 2 tsp. of the paste depending on how intense you want the green to be. Add the cocoa powder and 2-3 tbsp. oat milk/regular milk to the remaining batter in the large bowl and mix to combine.
3. Add both batters to the prepared loaf pan and mix them slightly with a fork or skewer to get a »marble effect« in the final cake. Bake in the preheated oven for about 55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool inside the baking pan for about 10 minutes, then remove the cake from the pan by lifting it up with the baking parchment. Let cool down completely on a wire rack. Finish the cooled cake with a layer of chocolate glaze if you like (optional).
Notes
Let’s get baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
