Vegan Marble Cake

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4.50 from 8 votes

A foolproof vegan marble cake with swirled vanilla and chocolate sponge! Easy to make and impressive to serve!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: All

Keyword: vegan cake, vegan marble cake

Servings:

Calories: 422kcal

Author: Richard Makin

Equipment

1 2lb loaf tin

Ingredients

170 g vegan butter block style, melted, plus 15g extra refrigerated
40 g cocoa powder
4 tablespoon boiling water
250 g plain white flour aka all purpose flour
2 tablespoon cornstarch aka cornflour
1 ½ teaspoon baking powder
¼ teaspoon bicarbonate of soda aka baking soda
½ teaspoon fine sea salt
280 g caster sugar aka white superfine sugar
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 will also work

Metric - US Customary

Instructions

From the block of vegan butter, slice off two corners to make two thin oblong rods of vegan butter totalling around 15g in weight. Pinch them together into one long strip then place in the freezer.
170 g vegan butter
Preheat the oven to 160 °C and place a baking sheet inside. Line a 2lb loaf tin with a greaseproof paper liner.
In a small bowl, whisk together the cocoa powder and boiling water. Set aside to cool fully. Meanwhile, in a medium bowl, whisk together the plain white flour, cornstarch, baking powder, bicarbonate of soda and fine sea salt. Set aside.
40 g cocoa powder, 4 tablespoon boiling water, 250 g plain white flour, 2 tablespoon cornstarch, 1 ½ teaspoon baking powder, ¼ teaspoon bicarbonate of soda, ½ teaspoon fine sea salt
In the cup of a high-speed blender, blend together the caster sugar, vegan yoghurt, soy milk, vanilla extract, white vinegar and melted vegan butter. Once smooth, gradually add the blended mixture to the dry ingredients in increments, whisking together between additions until the mixture is fully combined and smooth, but not overmixed.
280 g caster sugar, 150 g vegan yoghurt, 180 ml plant milk, 1 tablespoon vanilla extract, 1 tablespoon white vinegar, 170 g vegan butter
Place just under half of the batter in a separate medium bowl, add the cocoa mixture and whisk until combined.
Starting with the vanilla batter, spoon just enough into the prepared loaf tin to cover the bottom in a thick layer. Repeat with the chocolate layer on top then continue to alternate between batters until the loaf tin is filled and the batters have all been used. Alternatively, layer the batters using a piping bag.
Use a bamboo skewer to create a few swirls in the batters but don’t overmix. Remove the strip of vegan butter from the freezer and lay it down the centre of the batter.
Place the loaf tin in the oven on the pre-heated baking sheet to bake for 60 minutes.
Remove from the oven once baked and allow to cool for 15 minutes before removing the cake from the tin and leaving to cool fully on a wire cooling rack. Once cooled to room temperature the cake is ready to slice and serve.

Nutrition