Chocolate & Vanilla Marble Cake Recipe

The nostalgic marble cake veganised! This easy chocolate and vanilla marble cake has just eight ingredients and makes a deliciously moist loaf cake with the perfect balance of vanilla and chocolate flavours.

Marble cakes look super fancy but they are actually really easy to make! You simply mix up your two contrasting cake batters, then gently swirl them together in your baking tin. I like to use a loaf tin to make marble cakes, as the tall height means that you can see the swirly pattern better, and loaf cakes are so easy to slice!

Chocolate and vanilla is such a yummy, classic combo, but you could switch things up by adding a little orange extract to the chocolate cake batter, or a handful of chocolate chips or nuts to make an extra fancy cake. If you want to go all out, you could also make a quick chocolate hot water icing glaze to go on top of the cake as well!

The key with marble cakes is not too overmix the cake batters together. Just a few back and forth swirls with a knife are all that is needed to make the marbled pattern. If you overmix the two cake batters, then the whole cake will just turn a chocolate colour.

This cake is best eaten within about four days while it is freshest or you can freeze the whole cake or slices of cake for longer. Store in an airtight food container in a cool and dry place.

Makes one 2lb loaf cake

Ingredients for vanilla sponge;

120g plain flour

70g granulated or caster sugar

7g baking powder

1/2 tsp vanilla powder

35g sunflower oil

4g apple cider vinegar

130g soya milk

Ingredients for chocolate sponge;

120g plain flour

70g granulated or caster sugar

7g baking powder

2 tbs cocoa powder

35g sunflower oil

4g apple cider vinegar

130g soya milk + 2 tbs extra

You will also need; two mixing bowls, 2lb loaf tin, baking paper, whisk, two large cups or jugs, two spoons, butter knife or similar

---

How to make your cake;

1. Preheat the oven to 160°C / 320°F and line your baking tin with baking paper, this will make sure your cake does not stick

2. Begin by making your vanilla sponge batter. In a cup or jug, make the plant milk mixture by adding the plant milk to the vinegar. Set aside until needed

3. In a mixing bowl, add the flour, sugar, vanilla powder and baking powder. Use a whisk to roughly mix together

4. Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

5. Set the vanilla batter aside and repeat to make the chocolate cake batter

6. In a cup or jug, make the plant milk mixture by adding the plant milk + extra milk to the vinegar. Set aside until needed

7. In a mixing bowl, add the flour, sugar, cocoa powder and baking powder. Use a whisk to roughly mix together

8. Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

9. Begin to add the cake batters to the baking tin. Use a spoon and add blobs of the chocolate batter to the bottom of the tin. Then add blobs of the vanilla batter in the spaces between the chocolate batter

10. Repeat adding blobs of both cake batters to the baking tin, making sure they are randomly placed as this will make the marbled effect

11. Once all the cake batter is in the baking tin, take a knife or thin skewer and slowly swirl it through the mixture a few times back and forth. Take care not to over mix the batter, you just want to blend the two colours enough to make the swirly pattern. If you mix them too much, it will all just look like chocolate cake

12. Bake for around 30 minutes until lightly golden and a cocktail stick comes out clean

13. Leave to cool in the baking tin, then remove once completely cooled

14. Now your cake is ready to slice and eat!

Tips & Tricks!

• If you accidently over-swirl the cake batter, it won't have such an obvious marbled pattern but it will still taste delicious!

• To make this cake gluten free swap to a gluten free flour and add 1g of xanthan powder to every 100g of flour

• This is my Lakeland loaf tin; https://amzn.to/4cpWFVp

• I just used baking paper to line my tin, but these are loaf tin liners; https://amzn.to/41dqh2X

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO