Don’t miss this vegan classic that we all loved in our childhood: The marble cake!
I am a person who loves writing lists. From shopping lists to to do lists – Aren’t lists simply awesome!? Saved on my mobile phone and my laptop and scribbled in my pocket book, they are always a welcome reminder aid. And I also have a list for recipes I want to bake and make in the near future for my little space here on the web. Today I can cross out my marble cake recipe from that list.
The result is an easy but perfect and delicious vegan recipe for the best marble cake. With cherries. Though if you bake it with or without cherries is upon you, both ways it will be really really tasty. I suggest to try both 🙂 .
This cake is super fluffy. The vanilla dough and the chocolate dough complement each other in the most perfect way. No one will recognise that this cake is vegan, and there are no eggs and no dairy products in the dough!
In summer you can replace the cherries out of a glas, with fresh fruit. And if you don’t want to use rum in the chocolate dough, just replace it with plantbased milk.
Recipe – Rectangle Cake Pan 26 x 11,5 cm:
2 teespoons vanilla sugar
1 package baking soda (16g)
200ml plantbased mild
220g sour cherries
For the chocolate dough:
40g cocoa powder
4 tblsp rum
10 tblsp plantbased milk
Bake it: 180° – 50 minutes
Mix the dry ingredients, flour, baking soda, corn starch, sugar, vanilla sugar. When the dry ingredients are well combined you can add the oil and the plantbased milk.
In a second bowl mix together the sifted cocoa powder, the rum and the plantbased milk.
Butter and dust the cake pan.
Put 1/3 of the white dough into the cocoa doug bowl. And mix it.
Then put half of the remaining white dough into the cake pan. Top it with half of the cherries. On top of that spread the cocoa dough. And on the cocoa dough sprinkle the rest of the cherries. The last layer that goes into the cake pan is the remaining white dough.
After take a fork or a skewer and swirl it in spiral shape / figure-eight motion from the top to the bottom lengthwise. That way you create a marbled effect.
Bake the cake at 180° Celsius for 50 minutes. When an inserted wooden pick comes out clean the cake is ready.
Take the cake out of the oven and let it cool. Turn it out of the mould. Dust it with some sifted powdered sugar.
Ready to eat!
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