This cake is based on the magical spice cake, a regular in our house. An amazing vegan moist cake that my brilliant friend, Anna, has recently been experimenting with and sharing those experiments via email. First, there was the orange-zested cranberry cake, and more recently, this marble cake.
Anna’s vegan marble cake
When I told my son that there was cake when he arrived home from school, he looked at the cake and said, – “Yes! This is the good one. “
This recipe makes one 9-inch cake or 12 cupcakes. (Reduce the baking time to 35 minutes. When making cupcakes, alternate spoon the two batters into the 12 cupcakes. Take a chopstick and swirl the mixture together.)
variation
- For more contrast in the marbling, omit the whole wheat and use all-white flour.
- For a fancy cake to serve at birthdays, use this frosting!
- Note to self: Double cake recipe for 15 baker cupcakes using double frosting recipe.
ingredients
1 cup + 2 tsp/130g whole-wheat flour
1 cup/120g unbleached white flour
2 tsp baking powder
1 tsp baking soda
½ tsp fine rock salt
2 Tbsp/12g cocoa powder
75g melted dark chocolate 65% (optional)
½ cup/100g coconut oil or neutral-tasting oil
1 cup/280g pure maple syrup (can be replaced with 1 cup/180g blond sugar)
1 cup/225g almond milk
1 Tbsp apple cider vinegar
2 Tbsp vanilla essence
for the glaze
1 cup powdered sugar
1 Tbsp water/lemon
preparation
1. Preheat the oven to 350F/180C. Grease a bundt pan well with oil, making sure to get every nook and cranny (I used a ring pan as recommended by Anna).
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt (not the cocoa powder) – whisk to combine.
3. In another medium bowl, combine the coconut oil, maple syrup, nut milk, vinegar, and vanilla. Whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed. The batter will be quite wet.
4. Pour ½ of the batter evenly into the greased cake tin.
5. With the remaining batter, add the cocoa powder and melted dark chocolate and mix well, then pour over the white batter. Using a toothpick, create a marble effect into the cake. Don’t mix too much, as the chocolate and vanilla will blend, and there will be no difference between the two.
6. Place on a middle rack in the oven and bake for 40 – 45 minutes, or until the cake is springy to touch and a toothpick inserted comes out clean. Let the cake cool in the pan and run a thin knife around the edges of the cake, as it can be a bit delicate coming out.
7. For the glaze, place the powdered sugar in a small bowl and mix with a little water until you get a thick but pourable consistency. Spoon the glaze over the top, allowing it to drip down the sides, or serve it on the side.
Enjoy with love, light, celebrations and blessings!
