When we are getting ready for Shabbat or Chag, I often ask the kids what they want for dessert. They always say pretty much the same things. Their favorites are chocolate chip banana bread, vanilla cake, and any kind of cookies. That’s great, but it can get a bit boring to make the same thing all the time. My nephew, Raanan was visiting us, and when I asked him, he said marble cake. This might not seem to be a big deal to most people, but when the words came out of his mouth, I thought about how I hadn’t had marble cake since I became vegan. He made my day.
When I scoured the internet, all the vegan marble cakes that I found made 2 different batters and then put them together. That was just not going to do. In my previous, non-vegan life, I’ve made enough marble cake to know that there should only be one basic batter for both cakes, and all you need to do is add cocoa to make the chocolate part. If I wasn’t going to find a recipe, I guess that I was just going to have to make my own. That’s what I’ve done here.
- Yield: 12 pieces
- Prep Time: 20 minutes
- Cook Time: 60 minutes
No reason to choose between vanilla or chocolate cake - have both at the same time. I just love how pretty this cake always comes out!
- soy milk - 1 1/2 cups
- lemon juice - 2 teaspoons
- water - 1 1/2 cups
- sugar - 1 1/2 cups
- oil - 3/4 cups
- vanilla - 2 teaspoons
- flour - 3 cups
- baking soda - 1 1/2 teaspoons
- baking powder - 1 tablespoon
- salt - 1 teaspoon
- cocoa powder - 1/3 cup
- chocolate drizzle
- chocolate chips - 1/4 cup
- soy milk - 3-5 tablespoons
- Mix soy milk and lemon juice together and let sit until milk curdles
- Add all ingredients except cocoa powder, and mix on medium speed for 3 minutes
- Pour 2/3 of mixture into a greased bunt pan
- Add cocoa to the remaining 1/3 of the batter and mix together
- Pour chocolate evenly in the center of the vanilla batter
- With a knife, make back and forth motions to get marble effect - don't overdo it or you'll have a chocolate cake
- Bake at 350 degrees for 1 hour
- Check with a toothpick to make sure it's done
- After cake has cooled, melt chips in a sauce pan with soy milk
- Lightly drizzle chocolate sauce over cake
5 stars - based on 1 review(s)
One of the things that I really love about this cake (besides how it tastes) is the way that it looks. It’s just a pretty cake. Since the first time that I made this cake, it quickly became one of the requested Shabbat favorites. Thanks Raanan! We always love having you over. Shabbat is always more fun when you are around. It’s even more fun when there’s also marble cake.
Hi, thanks a million for all Your wonderful recepies. I’m wondering of I van substitute the soymilk with ricemilk. (Since one of my children is also allergic to soy)
Thanks ever so much, and keep up with Your good wrok.
I’m so glad that you like the recipes!
It’s not a problem at all to switch up soy milk. I’ve used almond milk too. Let me know how it comes out with rice milk.
Hi i love the recipe but i was wondering if the lemon juice is necessary, can i do it without the lemon juice? Because my brother is allergic and im trying to make some cake he can eat, thaank youu, let me knoww
I curdle the milk with lemon juice, but you can do it with vinegar instead, if that works better for you. You can also leave it out all together. I’d use a bit less milk because the milk is thinner than the curdled milk, but you should be OK. Let me know how it comes out!
Hi! I love how straightforward this recipe is! What kind of oil do you use?
I’m glad that you like it! I use canola oil.