BecksCocoa Egg Liquor and Mocha Cake

refined with T.E. Lawrence

beckscocoaMUC, Beck Michael
Flectra image and text block


It may look plain on the outside – but wait until you taste what's inside. A delicious interpretation of the standard marble cake, elevated with the BecksCocoa mocha taste provided by T.E. Lawrence.


Ingredients (cake for up to 12)

Large bundt cake mould (Guglhupf) 

Preparation time: 70 minutes 

500g spelt flour
300g margarine/butter
200g caster sugar
80ml plant milk (oat milk) or conventional milk
60ml egg liquor
3 eggs
1 sachet vanilla sugar
35g BecksCocoa T.E. Lawrence
2 tsp baking powder
Icing sugar
A pinch of salt


Beat the margarine/butter, the sugar and the vanilla sugar, the eggs and a pinch of salt with an electric mixer until creamy. 

Add the egg liquor and gradually mix the spelt flour and the baking powder into the dough. 

Add just enough plant drink/milk to produce a stringy dough that slowly falls off the cooking spoon. 

Preheat your oven to 190°C (fan-assisted oven 175°C). Grease the mould liberally and dust with flour. Fill the mould with 2/3 of the dough and spread evenly. 

Stir BecksCocoa T.E. Lawrence and 2–3 tbsp plant drink/milk into the remaining dough. Spread the dark dough on the light-coloured dough and draw a fork from the bottom upwards to create the marble-like structure. 

Bake the Guglhupf for 50 minutes and leave to cool. Sprinkle with icing sugar.