Description
This Vegan Marble Cake is a delightful blend of rich chocolate and vanilla flavors, crafted with plant-based ingredients for a moist and tender crumb. Perfectly swirled for a beautiful presentation, it’s an ideal treat for any occasion that’s both dairy-free and egg-free.
Ingredients
Scale
Chocolate Swirl
- 40 g cocoa powder
- 4 tablespoons boiling water
Dry Ingredients
- 250 g plain white flour (all purpose flour)
- 2 tablespoons cornstarch (cornflour)
- 1 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon fine sea salt
Wet Ingredients
- 280 g caster sugar (white superfine sugar)
- 150 g vegan yoghurt (unflavoured and unsweetened, room temperature)
- 180 ml plant milk (unflavoured and unsweetened, room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar (or lemon juice, rice vinegar, white wine vinegar)
- 170 g vegan butter (block style, melted)
- 15 g vegan butter (extra, refrigerated)
Instructions
- Prepare vegan butter strip: Slice off two corners from the block of vegan butter to create two thin oblong rods totaling around 15g. Pinch them together into one long strip and place in the freezer to chill while preparing the batter.
- Preheat oven and prepare loaf tin: Preheat your oven to 160°C (320°F) and place a baking sheet inside to heat. Line a 2lb loaf tin with greaseproof paper to prevent sticking.
- Make cocoa mixture and dry ingredients: In a small bowl, whisk together the cocoa powder and boiling water until smooth. Set aside to cool. In a separate medium bowl, whisk together the flour, cornstarch, baking powder, bicarbonate of soda, and sea salt to combine evenly.
- Blend wet ingredients: Using a high-speed blender, blend the caster sugar, vegan yoghurt, plant milk, vanilla extract, white vinegar, and melted vegan butter until smooth. Gradually add this blended wet mixture to the dry ingredients in increments, whisking after each addition until smooth and well combined without overmixing.
- Divide and flavor batter: Transfer just under half of the batter into another medium bowl. Add the cooled cocoa mixture to this portion and whisk until fully incorporated, creating the chocolate batter.
- Layer the batters in the tin: Spoon a thick layer of the vanilla batter into the bottom of the prepared loaf tin. Add a layer of the chocolate batter on top. Continue alternating layers until all batter is used. You may use a piping bag for neater layers if preferred.
- Create swirls: Use a bamboo skewer to gently swirl through the batters to create a marbled effect. Be careful not to overmix to retain distinct swirls.
- Add frozen butter strip: Remove the vegan butter strip from the freezer and lay it down the center of the batter in the loaf tin. This adds richness and moisture.
- Bake the cake: Place the loaf tin on the preheated baking sheet in the oven and bake for 60 minutes at 160°C (320°F), until a skewer inserted comes out clean and the top is firm to the touch.
- Cool and serve: Remove the loaf tin from the oven and let the cake cool for 15 minutes before removing it from the tin. Transfer to a wire rack and allow to cool completely to room temperature before slicing and serving.
Notes
- Use plant-based milk and vegan yoghurt unflavoured to keep the cake neutral and versatile.
- Do not overmix the batter after combining wet and dry ingredients to ensure a tender texture.
- The frozen strip of vegan butter added before baking gives the marble effect an extra moist richness.
- The cake can be stored airtight at room temperature for 2-3 days or refrigerated for up to a week.
- For gluten-free adaptation, substitute the plain white flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 slice (approximately 1/8 loaf)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
