Indulge in the delightful flavours of our Vegan Marble Cake recipe! This plant-based treat features a perfect blend of rich chocolate and vanilla swirls, creating a stunning marble effect. With its moist and tender texture, this vegan-friendly dessert is sure to impress both vegans and non-vegans alike. Discover the joy of cruelty-free baking and savour every slice of this delectable masterpiece.
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If you're looking for a delicious vegan marble cake recipe then look no further. This one is delicious and topped with a decadent chocolate icing and chopped nuts that give it that extra bit of texture. Read on for the full recipe.
This recipe came about because one day I saw a recipe for a marble cake and I got a little craving - this is how many of my vegan recipes start off! I was then chatting to the children about it and my youngest daughter asked me if I could make a marble cake that tasted like the one's they have for school dinners! Well I didn't think that this cake tasted like a school dinner cake, but you'll have to let me know after you try it!
My favourite part about making a marble cake is the swirls. It's so exciting to cut into the cake to see how it turned out. My daughter made this with me and she loved doing the swirling herself so this is a great recipe to get your children involved in making. They also loved having two cake batters to lick out of the bowl!
I think the cake really benefits from the chocolate icing and extra texture that the nuts on the top gives it, but if your little one doesn't like nuts you can leave them off.
Ingredients
This cake looks complicated but actually contains relatively simple ingredients. If you are used to vegan baking you are likely to have most of these items in your store cupboard already. Happy baking!
For the vanilla cake
- plain flour (all purpose flour)
- cornflour
- caster sugar
- baking powder
- bicarbonate of soda
- sea salt
- non dairy milk
- coconut oil
- vanilla extract
- apple cider vinegar
For the chocolate cake
- cocoa powder
- non-dairy milk
To decorate
- vegan dark chocolate
- non dairy milk
- chopped walnuts (optional)
See the recipe card below for exact quantities.
Instructions
To make the cake
- Pre-heat the oven to 180 degrees celsius and line a 2lb loaf pan with baking paper
- In a large bowl mix together the flour, cornflour, baking powder, bicarbonate of soda, salt and sugar
- In a separate bowl mix the wet ingredients together, this makes the vanilla cake batter.
- Add the wet ingredients to the dry and mix to combine
- Put half the mixture into another bowl and add the cocoa powder and extra milk to make the chocolate batter.
- A few spoons at a time, alternately add the separate batters to the loaf tin, so a blob of vanilla, a blob of chocolate, a blob of vanilla etc.
- Once the loaf pan is full, use a skewer to gently swirl around the batter
- Cook in the preheated oven for 50 minutes or until a skewer comes out clean
- Leave the cake to cool in the tin until it is cool enough to decorate.
To make the icing
- Chop and melt the dark chocolate and add the non dairy milk until it is the desired consistency
- Pour the icing over the cool cake and sprinkle with the chopped nuts.
📖 Recipe
Vegan Marble Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegan
Description
Indulge in the delightful flavors of our Vegan Marble Cake recipe! This plant-based treat features a perfect blend of rich chocolate and vanilla swirls, creating a stunning marble effect. With its moist and tender texture, this vegan-friendly dessert is sure to impress both vegans and non-vegans alike. Discover the joy of cruelty-free baking and savor every slice of this delectable masterpiece.
Ingredients
For the vanilla cake
- 320 g plain flour
- 35 g cornflour
- 175 g caster sugar
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 1 pinch salt
- 300 ml non dairy milk
- 160 ml coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the chocolate cake
- 3 tbsp cocoa powder
- 4 tbsp non dairy milk
For the icing
- 100 g vegan dark chocolate
- 3 tbsp non dairy milk
- 30 g chopped walnuts (optional)
Instructions
To make the cake
- Pre-heat the oven to 180 degrees celsius and line a 2lb loaf pan with baking paper
- In a large bowl mix together the flour, cornflour, baking powder, bicarbonate of soda, salt and sugar
- In a separate bowl mix the wet ingredients together, this makes the vanilla batter.
- Add the wet ingredients to the dry and mix to combine
- Put half the mixture into another bowl and add the cocoa powder and extra milk to make the chocolate batter.
- A few spoons at a time, alternately add both batters to the loaf tin, so a blob of vanilla, a blob of chocolate, a blob of vanilla etc.
- Once the loaf pan is full, use a skewer to gently swirl around the batter
- Cook in the oven for 50 minutes or until a skewer comes out clean
- Leave the cake to cool in the tin until it is cool enough to ice
To make the icing
- Chop and melt the dark chocolate and add the non dairy milk until it is the desired consistency
- Pour the icing over the cool cake and sprinkle with the chopped nuts.
Nutrition
- Calories: 411
The best bit about this eggless marble cake is slicing into it to see how the swirl pattern came out - my children love it! I hope that you enjoy making this vegan marble cake, and enjoy eating it even more!
Substitutions and Variations
There isn't much that I would substitute in this recipe. You can leave off the nuts if you want a nut free cake.
You could make a mocha marble cake by adding coffee to the vanilla mix instead of vanilla extract. Dissolve 2 tablespoon instant coffee in a dash of water and add to the mix.
You could also make coffee and vanilla marble cake by adding the coffee mixture to the portion of the mixture that you would have made chocolate, in lieu of the cocoa powder and milk.
You can use any type of plant-based milk in this recipe. Soy milk is usually best for baking, but I tend to use oat milk. Coconut milk and almond milk also work well.
If you like you can replace the coconut oil with vegan butter. I use Flora Plant Block. Use the same amount of melted butter as coconut oil the recipe calls for. You can also use another flavourless oil such as vegetable oil.
If you are making this cake for a special occasion you can make it into a vegan bundt cake - it looks really great when made in a bundt pan.
FAQ's
How long does this vegan marble cake keep for?
This cake keeps well in an airtight container in a cool place for up to 5 days. You can also freeze the cake (see below).
Can I freeze a vegan marble cake?
Yes, you can definitely freeze a vegan marble cake! Freezing can be a convenient way to extend the shelf life of your cake or prepare it in advance for future enjoyment. Here's how you can freeze a vegan marble cake:
Allow the cake to cool completely: After baking, make sure the cake is cooled to room temperature. This helps to prevent condensation and maintain the cake's texture during freezing.
Wrap the cake: Wrap the entire cake or individual slices tightly in plastic wrap or aluminium foil. Ensure that it is well-sealed to prevent freezer burn and maintain freshness.
Place in a freezer-safe container or bag: For added protection, place the wrapped cake in a freezer-safe container or resealable freezer bag. Label the container or bag with the date to keep track of its freshness.
Freeze the cake: Place the container or bag in the freezer and store it in a flat position to maintain the shape of the cake. Avoid stacking other items on top of the cake to prevent it from getting crushed.
Thaw and enjoy: When you're ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight or at room temperature. Once thawed, the cake should be as delicious as when it was freshly baked.
It's important to note that freezing may slightly affect the texture of the cake, but it should still be enjoyable. For optimal taste and texture, it's recommended to consume the frozen cake within 2-3 months.
Are there any specific tips or tricks for baking a moist vegan marble cake?
Certainly! Here are some specific tips and tricks to help you bake a moist vegan marble cake:
Use a combination of wet and dry ingredients: Incorporate both wet ingredients (such as plant-based milk, oil, or vegan butter) and dry ingredients (such as flour, sugar, and leavening agents) in the right proportions. This balance helps maintain moisture in the cake.
Add moisture-rich ingredients: Consider adding ingredients like unsweetened applesauce, mashed bananas, or dairy-free yogurt to enhance the moisture content of your cake batter.
Don't overmix the batter: Overmixing can lead to a dense and dry cake. Mix the batter just until the ingredients are combined to avoid developing gluten and to maintain a light and moist texture.
Adjust baking time and temperature: Keep a close eye on the cake while it's baking. Every oven is different, so you may need to adjust the temperature or baking time to ensure the cake doesn't dry out. Test the cake's doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Properly store the cake: After baking, ensure the cake is cooled completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to prevent moisture loss. This helps to maintain its moistness for a longer period.
Consider using a syrup or glaze: If you're concerned about the cake drying out, you can brush a simple syrup or glaze over the cake layers before assembling. This adds extra moisture and flavor to the cake.
Remember, baking times and ingredient ratios can vary depending on the recipe and personal preferences, so don't be afraid to experiment and adjust as needed. Enjoy baking your moist vegan marble cake!
Can I use gluten-free flour for a vegan marble cake?
I haven't tried it but I think it would work fine with a gluten free flour mix instead of plain flour.
What is the best way to achieve the marbling effect in a vegan marble cake?
Alternate spoonfuls of batter: Take spoonfuls of each batter and drop them alternately into the prepared cake pan. You can use a large spoon or an ice cream scoop for this step. For a more defined marbling effect, spoon one batter on top of the other in random patterns.
Swirl the batters together: Once you have added all the batter to the pan, take a butter knife or a skewer and gently swirl it through the batters in a figure-eight motion. Be careful not to overmix or blend the batters completely; the goal is to create a marbled pattern.
Tap the pan: Give the cake pan a gentle tap on the countertop to even out the batter and remove any air bubbles.
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