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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 30 minutes
Cook Time 40 minutes
Servings 4

Ingredients
  

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
  • 1/2 cup (100 g) white sugar
  • 1/4 cup (50 g) brown sugar
  • 1 cup (240 ml) non-dairy 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry base.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!