Easy Vegan Marble Cake Recipe

This vegan marble cake is what I like to call a little slice of nostalgia with a twist!

Have you ever stood in your kitchen, spoon in hand, torn between the rich pull of chocolate and the classic comfort of vanilla? Yeah, me too. And every time I make this cake, I feel like I’ve solved that eternal dessert dilemma in the most satisfying way possible. One bite and you’re floating somewhere between fudgey decadence and buttery simplicity and trust me, it’s a very good place to be.

Growing up, marble cake was one of those “birthday party” classics. You know the type. Store-bought, overly sweet, and usually dry by the second slice. So when I set out to make my own version, I wanted it to be the total opposite. Moist, tender, perfectly balanced, and of course, completely plant-based. And after a whole lotta testing (and a few frustrating fails), I landed on this version that I’m honestly kinda obsessed with.

The trick? I borrow a little technique magic from pound cakes and tweak it with one of my favorite baking hacks. Silken tofu. I know, it sounds weird. But it works like a charm and gives the cake this soft, melt-in-your-mouth texture that’s just… dreamy.

So if you’re looking for a show-stopper cake that’s as beautiful as it is delicious, without the eggs, the dairy, or the fuss, you’ve found it, friend.

And if you love vegan cakes, be sure to check out my Ultimate Guide to Vegan Cakes for even more inspiring ideas and baking secrets.

Ready to swirl?

WHY YOU WILL LOVE THIS RECIPE

• Moist and soft texture – this cake is rich like a classic pound cake but tender like something from a dream. Honestly, I was shocked the first time I nailed the texture. No dry bites here.
• One batter magic – yep, no need to make two separate mixes. I start with one simple batter and split it at the end for chocolate and vanilla. Super efficient and way less cleanup. You’ll thank me later.
• Classic flavor combo – chocolate and vanilla swirling together? Come on. It’s nostalgic, comforting, and just straight-up delicious. My inner child does a happy dance every time I eat a slice.
• No fancy equipment – just a bowl, a whisk, maybe a spatula, and your oven. That’s it. You don’t need a stand mixer or anything high-tech. If you’ve got a spoon, you’ve got this.
• Swirls that impress – it looks super fancy but it’s secretly foolproof. Drag a knife through and suddenly you’ve got this stunning marbled masterpiece. It’s like edible art, and it makes people think you’re a pro baker.
• Make-ahead friendly – bake it the night before and it’ll still taste amazing the next day. In fact, it might be even better. Something magical happens when it rests.
• Perfect for any time of day – breakfast, snack, dessert, or even midnight munchies. I’m not judging. I’ve eaten this cake with coffee, with tea, and straight from the tin at 2 a.m.

INGREDIENTS FOR VEGAN MARBLE CAKE

DRY INGREDIENTS

• 1 and 1/2 cups (195 g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cocoa powder (for the chocolate part of the batter)

WET INGREDIENTS

• 1/2 cup (120 ml) neutral oil (like sunflower or canola)
• 1/2 cup (100 g) white sugar
• 1/4 cup (50 g) brown sugar
• 1 cup (240 ml) non-dairy milk (I used soy milk)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

OPTIONAL GLAZE (TOTALLY SKIPPABLE BUT YUM)

• 1/4 teaspoon vanilla extract
• 1/2 cup (60 g) powdered sugar
• 1–2 teaspoons non-dairy milk

STEP BY STEP INSTRUCTIONS

• STEP 1.) Start by preheating your oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper. Trust me, this little step makes it way easier to pull out your cake later without drama.
• STEP 2.) In a small bowl, mix the cocoa powder with 2 tablespoons of boiling water. Stir until it’s a smooth, thick paste. Set it aside for now. This is what gives you that gorgeous chocolate swirl.
• STEP 3.) In a blender or with a stick blender, blitz the silken tofu, non-dairy milk, vinegar, vanilla extract, and both sugars until it’s creamy and smooth. It should look like a thick, beige milkshake. Weird, but stick with me.
• STEP 4.) In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry base.
• STEP 5.) Add your oil to the dry ingredients and stir gently until it’s a bit crumbly. It’ll feel strange, like wet sand, but that’s exactly what we want here. Coating the flour like this helps keep the cake soft and tender.
• STEP 6.) Slowly pour in the wet tofu mixture. Whisk gently until everything comes together into a smooth batter. Don’t go wild whisking here. Just mix until no lumps remain.
• STEP 7.) Scoop out about 1/3 to 1/2 of the batter and stir it into the cocoa paste you made earlier. This is your chocolate swirl magic.
• STEP 8.) Time to layer! Add a few spoonfuls of the vanilla batter into the pan, then chocolate, then vanilla again, repeating until you’ve used it all up. Don’t stress about it being perfect.
• STEP 9.) Grab a skewer or butter knife and swirl it through the batter just a couple of times. Don’t overdo it or your swirl will turn into a muddle. Trust me, I’ve done it.
• STEP 10.) Bake for 60 to 70 minutes. Start checking around the 55-minute mark. When a skewer comes out clean (or with a few crumbs), it’s done. Let it cool in the pan for 20 minutes before lifting it out. Then cool it completely on a rack. Slice and admire those swirls!

EXPERT COOKING TIPS FOR VEGAN MARBLE CAKE

• Use room temperature ingredients – Make sure your non-dairy milk and oil are at room temperature before you start. It helps everything blend together nicely without any lumps. I always take my milk out of the fridge an hour before I start baking!
• Don’t skip the vinegar – A bit of vinegar sounds strange, but trust me, it’s crucial. It reacts with the baking powder and gives your cake that lovely rise. I use apple cider vinegar, but you can also use white vinegar if that’s what you have on hand.
• Mix gently – When you’re swirling the two batters together, remember, less is more. You want those gorgeous, defined swirls, not a blended mess. A couple of swirls is all you need to create the beautiful marbling effect.
• Grease and line your pan well – This sounds basic, but if you don’t want your cake to stick to the pan and risk losing those perfect edges, take the time to line your pan with parchment paper. It’s a lifesaver!
• Use block vegan butter for the best texture – For a cake that’s soft, moist, and tender, stick with vegan block butter, not the spreadable kind in a tub. The tub versions are too watery for baking and can affect the texture.

RECIPE FAQ

VEGAN & ALLERGY-FRIENDLY SWAPS

• Silken tofu – If you’re not a fan of tofu or can’t find it, try using mashed bananas or unsweetened applesauce as a substitute. These will give the cake moisture, though the texture might be a bit lighter.
• Non-dairy milk – If you have a nut allergy, oat milk or rice milk are great alternatives to soy milk. They still give you a creamy texture without the risk of nuts.
• Vinegar – If you’re allergic to vinegar or just don’t have any on hand, lemon juice works just as well. It’ll help the cake rise and add a nice tangy flavor.
• Cornflour (cornstarch) – If you can’t use cornstarch, try using arrowroot powder or even additional plain flour. Both will help maintain the soft, tender texture of the cake.
• Vegan block butter – If you can’t find vegan block butter, a solid coconut oil (not the liquid kind) is a good swap, though it will add a slight coconut flavor. Just make sure it’s in a solid form for the best texture.

NUTRITION BREAKDOWN

• Calories: 250 per slice (based on 12 slices per cake)
• Protein: 3g per slice
• Fat: 12g per slice
• Carbohydrates: 35g per slice
• Sugar: 18g per slice
• Salt: 0.1g per slice

Note: These values are approximate and may vary depending on the specific ingredients you use.