I made several versions of marble cake. Some with regular butter, some with eggs and some with both. But I ended up preferring the vegan version better. The dense yet tender texture reminds me of the buttery commercial marble cake you can buy packed into single slices. I haven’t been buying commercial cakes for so many years, I don’t even know if this still exists!
Vegan bakery can be tricky. Making a cake without using eggs or butter can be overwhelming. I feel you, I’ve been there too. Runny batter that never bakes, cakes that don’t rise, etc. But there is something fascinating about vegan cakes. When you learn how to balance wet and dry ingredients, you wonder why some recipes call for eggs. Most times, they are not necessary. Unless the recipe calls for whipped egg whites.
Since summer is around the corner, I felt like adding some lemon zest to the vanilla batter to make it a little more refreshing and interesting but you can leave it out or replace it with orange zest.
The marble design is very easy to make but it will impress your guests. You just need to alternate chocolate and vanilla batter into the pan and run a sharp knife to make some swirls. That easy!
This cake keeps well for up to 3 days on the counter, wrapped into cling film or foil. But I’m sure it won’t last that long!
I hope you guys enjoyed the recipe! As always, if you try one of my recipe, remember to tag me on your posts on Instagram or DM your pics @foodie.yuki, I’d be very happy to see your creations!
Moist and tender vegan marble cake
Ingredients for the main batter
- 250 g (2 cups) cake or all purpose flour
- 7 g (2 tsp) baking powder
- 1/4 tsp baking soda
- 1 pinch of sea salt
- 80 g light brown sugar
- 80 g granulated sugar
- 70 g neutral vegetable oil (I used sunflower)
- 220 ml plant milk (I used soy milk)
- 15 ml (1 tbsp) lemon juice
Ingredients for the vanilla batter
- zest of half a lemon or orange
- 1 tsp vanilla bean paste or 1,5 tsp extract
Ingredients for the chocolate batter
- 25 g (3 tbsp) unsweetened cacao powder
- 5 g (1 tbsp) instant coffee
- 45 ml (3 tbsp) hot water
- Butter and flour a 22x12x7 cm (9 x 5 x 3-inch )loaf pan; set aside.
- Position a rack in center of oven. Preheat oven to 175C / 350 F degrees.
- Sift the flour, baking powder and baking soda in a large bowl.
- In a medium bowl, whisk together cacao powder, instant coffee and hot water until completely smooth. Set aside.
- Mix the milk, oil, salt and sugars together in a medium bowl. Add the lemon juice and whisk to combine.
- Pour the wet ingredients over the flour mixture and whisk until just combined.
- Pour one third of the batter into the cacao mixture bowl and whisk until just combined.
- Add lemon zest and vanilla to the remaining batter.
- Drop 1/4 cup of plain batter into the prepared pan, then dollop with 2 tablespoons of the chocolate batter. Continue layering both batters.
- To create marbling, run a sharp knife through the batter in a swirling motion (like an "8").
- Bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
- Let cool down into the pan for 10 minutes, then transfer to a cooling rack and let cool completely before slicing.
- This cake keeps well up to 3 days on the counter, wrapped into cling film or foil.