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Sliced vegan marble cake showing swirled chocolate and vanilla layers

Easy Vegan Marble Cake Recipe

Easy vegan marble cake recipe with step-by-step instructions, tips, and tricks for a moist, delicious treat. Try it today!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Servings 10 people

Ingredients
  

Wet ingredients

  • 120g silken tofu (with excess liquid drained)
  • 200ml unsweetened non-dairy milk (soy works best)
  • 1 tablespoon halal vanilla flavoring (alcohol-free)
  • 1½ teaspoons lemon juice (or halal vinegar)

Dry ingredients

  • 240g plain flour (about 2 cups)
  • 25g cornflour (around 2½ tablespoons)
  • 1½ teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon salt
  • 275g caster sugar (about 1⅓ cups)

Fats

  • 120g melted vegan butter (½ cup, use halal-certified brand)
  • 3 tablespoons neutral oil (sunflower, canola, vegetable, or mild olive)

Chocolate mixture

  • 30g cocoa powder (3 tablespoons)
  • 4 tablespoons boiling water

Instructions
 

  • Preheat your oven to 180°C (160°C fan) or 350°F and grease a 2lb loaf tin (about 11.5 x 21.5 cm) with parchment paper lining the bottom.
  • In a small bowl, mix the cocoa powder and boiling water until smooth, then set that aside to cool.
  • In a blender or using a stick blender, blend the tofu, non-dairy milk, vanilla flavoring, and lemon juice until the mixture is silky and totally smooth.
  • In a large mixing bowl, whisk together the flour, cornflour, baking powder, bicarbonate of soda, salt, and sugar until everything’s evenly combined.
  • Pour the melted vegan butter and oil into the dry ingredients and stir until no dry patches remain and the mixture is fully moistened.
  • Slowly whisk the blended wet mixture into the bowl with the dry mix and stir until the batter is completely smooth and creamy.
  • Scoop about 500g (just under half) of the batter into the cocoa paste and stir it until it becomes a smooth chocolate batter.
  • Layer the batters into your prepared loaf pan by alternating spoonfuls of vanilla and chocolate batter in three rounds, starting with vanilla.
  • Drag a skewer or knife through the batter two or three times to gently swirl the colors without overmixing them.
  • Bake for 60 to 75 minutes, checking around the 60-minute mark with a skewer—it should come out clean. Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack and let it cool completely before slicing.