Vegan Marble Cake Recipe

If you’re craving a showstopper dessert that’s not only stunning to look at but also utterly delicious, you’re in the right place. This Vegan Marble Cake Recipe is one of my absolute favorites—it’s moist, fluffy, and has the perfect swirl of rich chocolate and vanilla goodness. You’ll find it’s surprisingly easy to make, and every bite feels like a little celebration in your mouth. Trust me, once you try this recipe, it’ll become your go-to for birthdays, afternoon teas, or just when you need a sweet pick-me-up.

this …

Ingredients You’ll Need

The ingredients are straightforward, but each one plays an important role in the texture and flavor of this Vegan Marble Cake Recipe. A quick tip: using room temperature vegan yoghurt and plant milk helps the batter come together smoothly and bakes up beautifully.

• Vegan butter: I recommend block-style for the best melting and mixing, plus a little extra chilled butter for the swirl on top.
• Cocoa powder: Use unsweetened, good-quality cocoa for a deep chocolate flavor in the chocolate batter portion.
• Boiling water: Helps bloom the cocoa powder, intensifying the chocolate taste without bitterness.
• Plain white flour: All-purpose flour works perfectly, ensuring a tender crumb.
• Cornstarch (cornflour): This lightens the texture, making the cake fluffy and delicate.
• Baking powder & baking soda: Leavening agents that give the cake a nice rise and crumb.
• Fine sea salt: Just a pinch to balance out the sweetness and boost flavor.
• Caster sugar: Also called superfine sugar—it dissolves quickly, so your batter stays smooth.
• Vegan yoghurt: Unflavored and unsweetened, this adds moisture and tenderness without overpowering the cake.
• Plant milk: I use unsweetened, unflavored versions to keep the flavor neutral but moist.
• Vanilla extract: Essential for that sweet, warming undertone in the vanilla batter.
• White vinegar (or lemon juice): Reacts with the baking soda to give extra lift; plus, you won’t taste the vinegar once baked.

Variations

You can personalize this vegan marble cake recipe in lots of ways! I love tweaking flavors depending on what I have in my pantry or the season, and honestly, it’s a lot of fun to experiment.

• Add a nutty twist: I’ve stirred in finely chopped walnuts to the vanilla batter before layering, which adds a nice texture contrast without being overpowering.
• Use flavored plant milk: Almond or oat milk with a hint of vanilla can deepen the cake’s flavor subtly.
• Swirl in berry jam: For a fruity flair, add dollops of raspberry or strawberry jam between the layers before swirling for an eye-catching and tasty surprise.
• Chocolate chips: Toss in vegan dark chocolate chips to the chocolate batter – pure indulgence!

How to Make Vegan Marble Cake Recipe

Step 1: Prep Your Vegan Butter Strip & Oven

This is a trick I discovered that adds a lovely bit of richness to the center of the cake. From your block of vegan butter, slice off two thin rods weighing about 15g total, pinch them together into one long strip, and place that in the freezer while you prepare the batter. Meanwhile, go ahead and preheat your oven to 160 °C (320 °F) and pop a baking sheet inside—this helps with even heat circulation. Line your 2lb loaf tin with greaseproof paper for an easy cake release later.

Step 2: Make the Cocoa Mixture & Dry Ingredients

In a small bowl, whisk together the cocoa powder and boiling water. This simple move blooms the cocoa, giving you a richer chocolate flavor. Let it cool fully while you mix your dry ingredients: sift or whisk together the plain white flour, cornstarch, baking powder, baking soda, and sea salt in a medium bowl. Setting these aside avoids overmixing later, keeping the cake tender.

Step 3: Blend Wet Ingredients & Combine with Dry

This part is key for a smooth cake batter. Using a high-speed blender, combine your caster sugar, vegan yoghurt, plant milk, vanilla extract, white vinegar, and melted vegan butter until silky. Pour this wet mixture gradually into your dry ingredients, whisking carefully between additions. Remember: mix until everything just comes together, and don’t overwork that batter. Overmixing can make your cake dense instead of light and fluffy.

Step 4: Divide Batter & Add Cocoa

Take just under half of the batter and transfer it to a separate bowl. Stir in your cooled cocoa mixture until fully combined. This is your chocolate batter—rich and velvety. The rest stays as your vanilla batter.

Step 5: Layer & Swirl Your Cake

Start by spooning enough vanilla batter to cover the bottom of your prepared loaf tin in a thick, even layer. Then add a layer of chocolate batter on top. Keep alternating until all the batter is used. You can pipe the batters using piping bags if you want crisp lines, but a spoon works just fine. Use a bamboo skewer or butter knife to gently swirl through the batter a few times—just enough to create the beautiful marble effect without blending the batters completely.

Don’t forget to remove that vegan butter strip from the freezer and lay it down the center of the batter—this small addition adds a luxurious buttery strip that melts wonderfully in the baked cake.

Step 6: Bake & Cool

Place your loaf tin on the preheated baking sheet in the oven and bake for about 60 minutes. Keep an eye on it towards the end—a toothpick inserted in the center should come out clean or with just a few moist crumbs. When baked, let it cool in the tin for 15 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This rest time helps the cake set perfectly so your slices hold their gorgeous swirl pattern.

How to Serve Vegan Marble Cake Recipe

Garnishes

For garnish, I love dusting the top lightly with powdered sugar or a sprinkle of cacao powder to keep it simple and elegant. Fresh berries on the side add a pop of color and a tangy contrast that cuts through the sweetness perfectly.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. If you’re serving it for tea time, a strong black coffee or a nice chai latte works wonders alongside.

Creative Ways to Present

I’ve also turned this into mini bundt cakes for parties—same recipe, just baked in smaller molds for cute individual servings. Another fun idea is layering slices with vegan chocolate ganache and berries as a no-fuss layered dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature for up to 2 days. If your kitchen is warm, the fridge works fine, though I let the slices sit out for a bit before eating so they’re not too firm.

Freezing

If I want to keep cake longer, I wrap slices tightly in plastic wrap, then place them in a freezer-safe bag. When properly stored, the cake freezes wonderfully for up to 3 months without losing its texture.

Reheating

I usually reheat frozen slices gently in a microwave for about 20 seconds or pop them in a warm oven wrapped in foil for 10 minutes. This revives that lovely moist texture and enhances the flavors.

FAQs

Final Thoughts

This Vegan Marble Cake Recipe holds a special place in my kitchen arsenal because it’s as delightful to make as it is to eat. I remember the first time I baked it—how the swirls came alive through the loaf’s crust, and the smell filled the room with pure cozy vibes. If you give this recipe a go, I’m confident it’ll win you over too—with its balance of ease, beauty, and that melt-in-your-mouth yumminess. So, grab your mixing bowls and get ready to create a cake that’s sure to impress your family and friends. Happy baking!

Print