Vegan Marble Cake
Vegan marble cake – this vegan chocolate and vanilla pound cake is moist, soft and very moreish! It makes a great snack or indulgent breakfast and just look at those swirls! Eggless and dairy-free.
Servings 10 people
Ingredients
- 30 g (3 Tbsp) cocoa powder
- 4 tablespoon boiling water
- 120 g silken tofu* excess liquid drained off
- 200 ml (½ + ⅓ cup) unsweetened non dairy milk (soy is best)
- 1 tablespoon vanilla extract
- 1 ½ teaspoon cider or white white vinegar (or lemon juice)
- 240 g (2 cups) plain (all-purpose) flour
- 25 g (2 ½ Tbsp) cornflour (cornstarch)**
- 1 ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 275 g (1 ⅓ cups) caster (superfine) sugar
- 120 g (½ cup) vegan block butter melted
- 45 ml (3 Tbsp) neutral oil (sunflower/vegetable/canola/mild olive)
Instructions
- Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
- Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.
- Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).
- Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.
- Add the melted butter and oil to the dry ingredients and stir until no dry patches remain.
- Gradually whisk the wet ingredients into the dry to form a smooth batter.
- Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.
- Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn't have to be neat). Repeat this two more times so you end up with three layers of each colour.
- Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don't go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.
- Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.
- Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I don't know what you could substitute it with I'm afraid.
- **If you have cake flour then you can use that in place of the plain flour and cornflour, so a total of 265g.
- This recipe is a mashup between my vegan lemon pound cake recipe and this marble cake recipe by the very talented Izy Hossack, who’s idea it was to use the reverse creaming method. Check out her blog Top With Cinnamon for beautiful recipes (including lots of vegan friendly ones).