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The Vegan Marble Cake, also known as Zebra Cake, combines a divine chocolate cake and a vanilla cake into one elegant dessert. This cake is one of my childhood’s favourite desserts. I have just veganised it by making it dairy-free and eggless.
Common passion – food
We are constantly trying to meet new people who have the same passion as us, food. This is how we got to know Ioana, and learn about her passion for food and home cooking. We didn’t think to much and asked her for a Guest Post on our blog. If you like her recipe, you can find more on her blog.
Marble cake
Making this marble-style cake is not only fun, but it is also a great opportunity to have two cakes at the same time. If you are as much of a dessert lover as I am, you might know the struggles of choosing what cake to have at tea time. So, problem solved: let’s have two cakes! In this case I have decided to combine a classic chocolate cake with a wet yoghurt-based cake, ending up with a delicious marble cake that will be loved by everyone.
Even though it might seem tricky to get the marble effect, it is easier to make than you’d think. The cake will be ready for the oven in a matter of minutes. All you need is a measuring cup, a spoon, a whisk, two bowls and a baking pan. Moreover, we will be using simple ingredients that you may already have at home. Doesn’t this sound good?
This cake is vegan, eggless, dairy-free, very easy to prepare, can be made gluten-free, and of course, it is incredibly delicious! I hope you will love this Marble Cake as much as I do! Let’s start baking!
Vegan Marble Cake
Yield:
15
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
The Vegan Marble Cake, also known as Zebra Cake, combines a divine chocolate cake and a vanilla cake into one elegant dessert. This cake is one of my childhood’s favorite desserts. I have just veganised it by making it dairy-free and eggless.
Ingredients
Chocolate cake
- 100 g flour
- 75 g sugar
- 35 g dark cocoa powder
- 2 tsp baking powder
- 225 ml soy milk (I used unsweetened soy milk from Alpro)
- 1 tbsp vegetable oil
- 1/2 tsp vanilla extract
- Optional: nutmeg, caramel flavor
Yoghurt Cake: (wet look)
- 225 g flour
- 100 g sugar
- 150 ml coconut yoghurt (I used coconut yoghurt from Alpro)
- 1/2 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 tsp baking powder
Instructions
Both cakes are prepared in the same way.
- In a bowl mix all dry ingredients, and in a separate bowl mix the wet ingredients. For the wet ingredients you could use either a whisk or an electric mixer.
- Gradually add in the wet ingredients in the dry mixture. Whisk everything until well incorporated. (An electric mixer can be used as well)
- To create the marble effect, use 2 spoons (or ladles) for each batter, and start to add in the center of a tray/pan lined with baking paper one spoonful of the chocolate batter and then one of the yoghurt batter. Alternate between the mixtures until both have finished. You could also use a bundt pan or a loaf pan to bake this cake.
- Add it to the preheated oven at 180 degrees for approx. 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Allow the cake to cool in the pan for about 30 minutes, then transfer it to a wire cooling rack to cool completely.
- Dust icing sugar on top before serving.
Notes
- To make this cake gluten-free, you can use a gluten-free flour.
- To reduce the amount of sugar, you can replace it with alternatives such as coconut sugar.
- To speed up the process you can just pour in the pan the yoghurt batter and on top the chololate batter. Then swirl around the pan with a knife to create a marble effect.
- Any plant-based milk and yoghurt can be used.
- The vegetable oil can be replaced with coconut oil.
- Feel free to add any fruits in the batter.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 153mgCarbohydrates: 34gFiber: 1gSugar: 16gProtein: 4g
This is a Guest Post. The text and images were provided by Ioana. For more recipes you can follow her on Facebook or on Instagram (@letscookwithioana).
