Moist and tender vegan marble cake
Dairy-free, vegan-friendly
Ingredients
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
- 80 g baking soda
- 80 g light brown sugar
- 70 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
Instructions
- 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.