This Vegan Chocolate Vanilla Marble Cake is just as beautiful as it is delicious! It's surprisingly easy to make, has swirls of sweet vanilla & chocolate cake throughout, and has the perfect moist and buttery texture.
Way back when, I made the most delicious Matcha Marble Bread and knew I needed to make a chocolate & vanilla pound cake next! While I think cake has the perfect flavor as is, it's also amazing when topped with chocolate frosting (like the one used in my Vegan Chocolate Cupcakes!)
Ingredients:
Ingredient & substitution notes:
- Cocoa powder: You will want to use natural unsweetened cocoa powder for this recipe, NOT Dutch-processed cocoa powder.
- Vegan yogurt: This can be substituted 1:1 for unsweetened applesauce, though this will make the loaf slightly less dense & a bit sweeter.
- Apple cider vinegar: This is the necessary acidic ingredient to interact with baking soda and help the loaf cake rise. It can be substituted 1:1 with fresh lemon juice.
How to make a vegan marble cake:
Whisk cocoa powder & hot water
Before making the cake batter, whisk together the cocoa powder and hot water and set it aside for later. This step helps to remove any dry clumps of cocoa powder so that the chocolate cake batter is perfectly smooth!
Make the vanilla & chocolate cake batter
Start by mixing together the oat milk and apple cider vinegar to make the vegan buttermilk. Then, whisk in the remaining wet ingredients, including the sugar, yogurt, melted vegan butter, and vanilla bean paste.
After that, add in the dry ingredients, including the flour, baking powder, baking soda, and salt. Mix until a thick batter forms.
Take 1 ¼ cups of the vanilla cake batter and add it to a separate bowl. Then, whisk the cocoa mixture into the batter to make the chocolate cake batter.
Add batter to the loaf pan & swirl
To create the perfect marble effect, I recommend using two large cookie scoops (one for the vanilla cake batter and one for the chocolate cake batter).
Alternate adding dollops of the vanilla batter and chocolate batter into the parchment-lined loaf pan.
Once all the batter has been added to the pan, gently swirl a knife through the batter to mix the chocolate and vanilla. This helps to create distinct marbled swirls when the bread bakes.
Bake the marble cake
Add the loaf pan to the oven and bake for about 50 minutes until cooked through and slightly browned on top. Remove the cake and place it on a wire rack to cool. Then, slice & enjoy!
FAQ & Tips:
Can I make this chocolate & vanilla loaf cake gluten-free?
Definitely! Just make sure to substitute the all-purpose flour with a gluten-free 1:1 baking flour mix like Bob's Red Mill GF flour.
Unfortunately, almond flour, coconut flour, or any other flour alternative will NOT work in this recipe. Those flours soak up moisture differently, and you will likely have a very dry cake that falls apart if you try to substitute with them.
How do I store vegan marble cake?
This cake can be stored in a closed container or wrapped in tin foil at room temperature for 1-2 days. It can also be stored in the same method in the fridge for up to 1 week, though this tends to dry out the cake.
My preferred method for storing this marble cake is to slice it and then store the slices between layers of parchment paper in a closed container in the freezer.
To defrost, remove the marble cake from the freezer for 1-2 hours before enjoying. This method allows the cake to stay moist and flavorful and will keep for up to 1 month.
I can't wait for you to try this insanely moist & delicious Vegan Chocolate & Vanilla Marble Cake! It's surprisingly easy to make and the perfect weekday treat.
-TSG
More vegan cake recipes you will love:
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Vegan Chocolate & Vanilla Marble Cake
Ingredients
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons hot water
- 1 cup soy milk or oat milk
- 1 Tablespoon apple cider vinegar
- 1 ¼ cups white cane sugar
- ⅓ cup plain unsweetened vegan yogurt
- ⅓ cup vegan butter, melted
- 1 Tablespoon vanilla bean paste or vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Before making the batter, whisk the cocoa powder and hot water in a small bowl and set aside for later.
- Also, preheat the oven to 350F and line a 1-pound loaf pan with parchment paper or lightly grease it.
Make the cake batter:
- Start by adding the oat/soy milk and apple cider vinegar to a large mixing bowl and whisking them together. Let sit for 2-3 minutes until the milk begins to curdle to form the "vegan buttermilk".
- Next, add the remaining wet ingredients to the mixing bowl including the sugar, yogurt, melted vegan butter, and vanilla bean paste. Whisk together until smooth.
- Then, add the dry ingredients to the bowl starting with the all-purpose flour and then layering the baking powder, baking soda, and salt on top. Gently whisk into a smooth batter, keeping in mind that some clumps are okay.
- Take 1 ¼ cups of the vanilla cake batter and add it to a separate large mixing bowl. Then, add cocoa mixture to one bowl of the batter and mix together until completely brown with no streaks.
Assemble & bake the cake:
- Use two cookie scoops or large spoons to alternate dollops of the vanilla batter and chocolate batter into the parchment-lined loaf pan. Once all the batter has been added to the pan, gently swirl a knife through the batter- making sure not to overmix. This helps to create distinct marbled swirls when the bread bakes.
- Add the loaf pan to the oven and bake for 50-52 minutes until cooked through and browned on top.
Serve & enjoy!
- Take the loaf pan out of the oven and let the cake cool in the pan for about 5 minutes.
- Run a knife along the outer edges to gently remove any stuck bits. Then, remove and transfer the cake to a wire rack to cool completely before slicing.
- Slice the cooled cake into 8 slices using a serrated knife to enjoy!
Notes
- Please see the blog post for more substitution ideas & recipe tips.
- This cake can be stored in a closed container or wrapped in tin foil at room temperature for 1-2 days. It can also be stored in the same method in the fridge for up to 1 week, though this tends to dry out the cake.
- My preferred method for storing this marble cake is to slice it and then store the slices between layers of parchment paper in a closed container in the freezer.
- To defrost, remove the marble cake from the freezer for 1-2 hours before enjoying. This method allows the cake to stay moist and flavorful and will keep for up to 1 month.
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