This Vegan Marble Cake is so moist and fluffy and so easy and fun to make, and has the perfect balance between both vanilla and chocolate.
It is a basic vegan cake recipe I love to use in most of my cakes just divided into two for chocolate and vanilla flavour combo so it is actually made from just one batter.
How do you get the marble look on this Vegan Marble Cake
It is super easy: just divide the batter in two and add cocoa to one. Then I simply alternate a spoon of each batter in the baking pan.
Start with one tablespoon of vanilla batter in the centre of the pan and top it with a tablespoon of cocoa batter, and continue alternating the tablespoons of batters until you’ve used up all of it.
Important tips to making vegan baked cakes
- For this type of vegan cake I always prepare dry ingredients and wet ingredients separately, then mix them together to make the batter.
- When mixing the two together, be very gentle and do not over mix the batter. If you do you may end up with a chewy cake, or it may fall in the middle…none of the results you’re after, so no food processors, blenders or mixers please. Just use a spatula to mix it in a bowl really gently until incorporated. It doesn’t have to be very smooth, a few lumps is ok
- When the batter is ready, put it in the oven right away. Don’t let it stand too long.
- Time of baking will depend of the thickness of the batter in the pan. Here I used 23 x 13 cm, 8 cm tall. That is 9 x 5 x 3 inch. I filled it a little over half way for the cake. And baked it for 35 minutes. Best is to check with a tooth pick wether it is done (it should come out just a bit wet/greasy, not covered in batter)
This Vegan Marble Cake is not only delicious but also
- healthy and wholesome
- can be gluten free
- wheat free
- refined sugar free – sweetened with agave or maple syrup
- rich in fibre, healthy carbs and fats
- vegan
For more delicious vegan baked cakes check out my:
Vegan Marble Cake
Equipment
- loaf pan – 23x13x8 or 9x5x3 inch
Ingredients
- Dry ingredients
- 1.5 cup spelt flour
- 1 cup rice flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp polenta
- 1/2 tsp salt
- 1 tsp vanilla powder or extract
- Wet ingredients
- 1 cup almond milk + 2 tsp apple cider vinegar
- 2 tbsp flax seeds grind them + 6 tbsp water
- 1/2-2/3 cup agave or maple syrup
- 2 tbsp lemon juice
- 1/3 cup coconut oil – melted
- 4- 5 tbsp cocoa + same amount of water or milk
Instructions
- Preheat the oven on 180°C / 350F
- Mix the milk and cider vinegar and leave to stand
- Place the dry ingredients into a bowl
- Grind the flaxseeds and mix them with twice as much water: 2 tbsp flax+6 tbsp water. You will see that what you get will look a lot like a beaten egg
- Mix the oil, agave or maple syrup with lemon juice – if using coconut oil, you can melt the really easily – just place the jar in hot water or place it in the oven while it’s heating for baking
- Mix flax and oil mixture with a spoon into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy.
- The batter should be fairly thick but still pourable
- Divide the batter into two bowls and add cocoa and same amount of milk or water into one.
- Now assemble the cake.. Place a table spoon in the middle of the lined loaf pan, top it with a tablespoon of chocolate batter and continue until the batter is used up.
- bake for around 35 minutes. If you’re using a smaller pan, you might need to bake for longer because the cake will be thicker
- Test the cake with the tooth pick. When the cake is done it should come out almost clean, just with a few crumbs but no batter on it. Leave it to cool completely, preferably for a day so the pattern settles nicely.
- Keep it in a closed box in the fridge up to a week.
Notes
Zdravi Mramorni Kolač
Mramorni kolač s kakaom i vanilijom. Sočan, mekan, topi se u ustima. Iako tako ne izgleda, vrlo ga je jednostavno napraviti, zapravo od jedne smjese.
Mene silno podsjeća na djetinjstvo. Ovo je moja rekla bih, bolja cjelovita verzija klasika koja je ne samo fina nego i zdrava. Jučer sam ga ispekla a danas je još finiji i sočniji i skoro nestao.
Sve biskvitne kolače i tijesta pečem na parnom modu, ili Steam for Baking and Roasting u svojoj Electrolux Steam Pro parnoj pećnici jer se ljepše dignu upečenju a ostanu lijepo sočni. Kruh i tijesta će vam biti lijepo hrskava a mekana.
Evo i recept pa probajte…
Za kalup za kruh 23x13x8 cm
Suhi sastojci:
- 1.5 šalica pirovog brašna / 200 grama
- 1 šalica rižinog brašna / 140 grama
- 1/2 žličice himalajske soli
- 1 žličica sode bikarbone
- 1 žličica praška za pecivo
- 1 žličica vanilije / prah ili ekstrakt
- 1 žlica palente
Mokri Sastojci
- 1 šalic bademovog mlijeka + 2 žličice jabučnog octa
- 2 žlice lana + 6 žlica vode
- 1/3 šalice maslinovog ili kokosovog ulja
- 1/2 do 2/3 šalice agavinog sirupa
- 2 žlice soka od limuna
- 4 žlice kakaa + 4 žlice bademovog mlijeka
Postupak
- Stavite jabučni ocat u mlijeko i promiješajte. Pustite da odstoji dok pripremite ostale suhe i mokre sastojke.
- Stavite u zdjelu sve suhe sastojke i promiješajte ih.
- Sameljite lan u mlincu za kavu ili u sjeckalici i pomiješajte u zdjelici s tri puta više vode = laneno jaje.
- Pomiješajte ulje sa sirupom i sokom od limuna. Ako koristite kokosovo ulje, prvo ga rastopite – jednostavno stavite teglicu u pećnicu dok se zagrijava ili u zdjelu s vrućom vodom.
- Umiješajte lan i smjesu ulja i sirupa u suhe sastojke. Lagano promiješajte, dodajte mlijeko malo po malo.
- Dobivena smjesa treba biti prilično gusta, ali da se ipak može preliti u kalup.
- Odvojite pola smjese i u nju umiješajte kakao razmućen s bademovim mlijekom.
- Obložite kalup za kruh masnim papirom i uzimajte po žlicu od svake smjese i stavljajte naizmjenično u kalup dok ne potrošite sve.
- Pecite oko 35min na 180C (duljina pečenja ovisit o veličini kalupa). Provjerite čačkalicom je li gotov. Ako nema mokre smjese na njoj, onda je.
- Pustite ga da se dobro ohladi. Najbolje preko noći jer su biskviti kolači uvijek sočniji kad odstoje bar 1 dan.
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