Description
This Vegan Marble Cake combines rich cocoa and creamy vanilla batters swirled together for a beautiful marble effect. Made with plant-based ingredients including vegan butter, yoghurt, and milk, this moist and fluffy cake is perfect for those seeking a delicious dairy-free dessert. The cake is baked to perfection in a loaf tin, offering a delightful treat that’s both visually striking and full of comforting flavors.
Ingredients
Scale
Butter
- 170 g vegan butter block style, melted, plus 15 g extra refrigerated
Dry Ingredients
- 40 g cocoa powder
- 250 g plain white flour (all purpose flour)
- 2 tablespoon cornstarch (cornflour)
- 1 ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon fine sea salt
- 280 g caster sugar (white superfine sugar)
Wet Ingredients
- 4 tablespoon boiling water
- 150 g vegan yoghurt, unflavoured and unsweetened at room temperature
- 180 ml plant milk, unflavoured and unsweetened at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar (lemon juice, rice vinegar or white wine vinegar can also be used)
Instructions
- Prepare the Butter: Slice off two corners from the block of vegan butter to create two thin oblong rods totaling around 15 g. Pinch them together into one long strip and place in the freezer to firm up.
- Preheat the Oven and Prepare Tin: Preheat your oven to 160 °C (320 °F) and place a baking sheet inside. Line a 2lb loaf tin with greaseproof paper to prevent sticking.
- Make Cocoa Mixture and Dry Ingredients: In a small bowl, whisk the cocoa powder with the boiling water until smooth. Set this mixture aside to cool. In a separate bowl, whisk together the plain white flour, cornstarch, baking powder, bicarbonate of soda, and fine sea salt. This will be your dry ingredient base.
- Blend Wet Ingredients: Using a high-speed blender, combine the caster sugar, vegan yoghurt, plant milk, vanilla extract, white vinegar, and the melted vegan butter. Blend until smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the blended wet mixture to the dry ingredients in increments, whisking thoroughly after each addition. Stop mixing once the batter is smooth and fully combined to avoid overmixing.
- Divide Batter and Add Cocoa: Pour just under half of the batter into a clean bowl and whisk in the cooled cocoa mixture until incorporated to create the chocolate batter.
- Layer Batters in Loaf Tin: Spoon a layer of the plain vanilla batter into the bottom of the loaf tin, then add a layer of the chocolate batter on top. Alternate layers until all batter is used up, creating a marbled effect. You can also use a piping bag to alternate layers neatly.
- Create Marble Swirls and Add Butter Strip: Use a bamboo skewer to gently swirl through the batters to enhance the marble pattern without overmixing. Remove the butter strip from the freezer and lay it down the center of the batter layers for extra richness and visual appeal.
- Bake the Cake: Place the loaf tin on the preheated baking sheet and bake in the oven for 60 minutes. Check doneness by inserting a skewer in the center; it should come out clean.
- Cool the Cake: Once baked, remove the cake from the oven and allow to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely to room temperature before slicing and serving.
Notes
- Ensure all wet ingredients (vegan yoghurt, plant milk) are at room temperature for best mixing results.
- Do not overmix the batter once combined to maintain a light texture.
- Use high-quality cocoa powder for the best chocolate flavor.
- The butter strip in the center adds moments of rich moisture and a decorative touch.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Substitute plant milk with your preferred variety such as almond, oat, or soy milk.
- The vinegar reacts with baking soda to help the cake rise and remain fluffy.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 310
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
