Vegan Marble Cake
Indulge in the delightful swirls of our Vegan Marble Cake. This moist and fluffy cake combines the rich flavors of vanilla and chocolate, creating a beautiful marbled effect. Perfect for any occasion, this egg-free and dairy-free cake proves that vegan baking can be just as delicious and impressive as traditional baking. Serve it as a special treat with your afternoon tea or as a crowd-pleasing dessert at your next gathering.
Cake Instructions
- Preheat your oven to 180°C (350°F).
- Grease a Bundt-style cake pan with vegan butter, then dust with a little of the flour from the recipe. Tap out any excess.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, vanilla sugar, and salt.
- Pour in the sunflower oil and soy milk. Mix until you have a smooth batter. Add the apple cider vinegar and mix again.
- Divide the batter evenly into two bowls.
- In a small bowl, mix together the cocoa powder and rum to form a smooth paste.
- Add the cocoa-rum mixture to one bowl of batter and fold gently until evenly combined.
- Alternate spoonfuls of vanilla and chocolate batter into the prepared pan.
- Use a knife or skewer to swirl through the batter a few times to create a marbled effect (don’t overmix).
- Bake for about 50 minutes, or until a skewer/toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes.
- Turn out onto a wire rack and cool completely before slicing.
Notes
- Dusting the pan with flour (after greasing) helps the cake release cleanly.
- Mix the cocoa with rum into a paste first—this prevents cocoa lumps in the chocolate batter.
- Swirl just a few times; too much swirling turns the marble into one color.
- Let the cake cool fully before slicing for the cleanest slices.
Equipment Needed
- Oven
- Cake Pan
- Pastry Brush
- Mixing Bowl
- Whisk
- Rubber Spatula
- Spatula
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Skewer
- Tooth Picks
- Wire Rack
- Knife
- Cutting Board
Nutrition Facts
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