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Vegan marble cake

Vegan Marble Cake

Delicious fluffy and moist vegan marble cake, super easy to make from one batter
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine Healthy Vegan
Calories 180 kcal


  • loaf pan - 23x13x8 or 9x5x3 inch


  • 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


  • 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.


For a gluten free version, sub the flours with a gluten free mix, or sub the spelt flour with buckwheat flour.
You can use whole purpose flour if you don't want to get any special kinds of flours.
Keyword Healthy Vegan Cake, Vegan Marble Cake