Vegan Marble Cake
Swirls of rich cocoa batter ripple through a tender vanilla cake, no eggs or dairy required.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Soy, Wheat
This plant-based marble cake relies on a simple buttermilk substitute of soy milk and vinegar to achieve a soft, moist crumb without eggs or dairy. Swirling cocoa batter into vanilla batter creates a striking marbled pattern that slices beautifully. It's a versatile cake suited for afternoon coffee, potlucks, or a simple birthday dessert.
Ingredients
- 1 1/2 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons unsweetened soy milk
- 2 tablespoons granulated sugar
Method
-
Preheat the oven to 350°F and grease a 9x13-inch baking pan or line a 9-inch bundt pan with oil.
-
Stir together the 1 1/2 cups soy milk and apple cider vinegar in a small bowl and let sit for 5 minutes until slightly thickened and curdled.
-
In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, baking soda, and salt.
-
Add the oil, vanilla extract, and curdled soy milk mixture to the dry ingredients and whisk until just combined and smooth, with no large lumps.
-
Measure 1 1/2 cups of the batter into a separate bowl and whisk in the cocoa powder, 3 tablespoons soy milk, and 2 tablespoons sugar until smooth.
-
Pour the plain vanilla batter into the prepared pan, spreading it evenly.
-
Drop spoonfuls of the chocolate batter over the vanilla batter, then use a knife or skewer to swirl the two batters together in a marbled pattern, being careful not to overmix.
-
Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
-
Cool the cake in the pan on a wire rack for 20 minutes, then turn out if using a bundt pan, or slice directly from the pan.
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Vegan Marble Cake
This plant-based marble cake relies on a simple buttermilk substitute of soy milk and vinegar to achieve a soft, moist crumb without eggs or dairy. Swirling cocoa batter into vanilla batter creates a striking marbled pattern that slices beautifully. It's a versatile cake suited for afternoon coffee, potlucks, or a simple birthday dessert.
1 hr 45 min 12 slices 310 cal
Ingredients
- 1 1/2 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons unsweetened soy milk
- 2 tablespoons granulated sugar
Method
- 1
Preheat the oven to 350°F and grease a 9x13-inch baking pan or line a 9-inch bundt pan with oil.
- 2
Stir together the 1 1/2 cups soy milk and apple cider vinegar in a small bowl and let sit for 5 minutes until slightly thickened and curdled.
- 3
In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, baking soda, and salt.
- 4
Add the oil, vanilla extract, and curdled soy milk mixture to the dry ingredients and whisk until just combined and smooth, with no large lumps.
- 5
Measure 1 1/2 cups of the batter into a separate bowl and whisk in the cocoa powder, 3 tablespoons soy milk, and 2 tablespoons sugar until smooth.
- 6
Pour the plain vanilla batter into the prepared pan, spreading it evenly.
- 7
Drop spoonfuls of the chocolate batter over the vanilla batter, then use a knife or skewer to swirl the two batters together in a marbled pattern, being careful not to overmix.
- 8
Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- 9
Cool the cake in the pan on a wire rack for 20 minutes, then turn out if using a bundt pan, or slice directly from the pan.
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