Anna’s vegan marble cake

23rd December 2014


This cake is based on the magical spice cake which is 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 then at me and said, – “Yes! – This is THE good one. “

For a more contrast in the marbling, omit the whole-wheat, and use all white flour.  For a non-vegan alternative create a butter icing by adding 2 heaped Tablespoons room temperature butter to the glaze and beat/whisk until well combined and thick.  Using a knife spread over the top and sides.

ingredients :

1 cup plus 2 teaspoons/130g whole-wheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1 tsp baking soda

½ tsp rock salt

2 Tblsp cocoa powder

½ cup/125ml coconut oil

1 cup/250ml pure maple syrup (or replace with 1 cup/180g brown sugar)

1 cup/250ml nut milk of choice (I use a creamy almond/soy milk)

1 Tbsp apple cider vinegar

2 Tblsp vanilla essence

for the glaze :

1 cup powdered sugar

1 Tblsp water

preparation :

Pre-heat the oven to 350 degrees F/180 Celsius.  Grease a bundt pan well with oil, making sure to get every nook and cranny (I used a ring pan as recommended by Anna).

In a medium bowl, sift together the flours, baking powder, baking soda, and salt (not the cocoa powder). Whisk to combine.  In another medium bowl, combine the coconut oil, maple syrup, nut milk, vinegar, and vanilla. Whisk/ using a hand blender, blend until the ingredients are emulsified.

Pour the liquid ingredients into the dry, whisking or blending until all the liquid ingredients are absorbed.  The batter will be quite wet.

Pour ¾ of the batter evenly into the greased cake tin. With the remaining batter, add the 2 tablespoons of cocoa powder, and mix well.  Pour this evenly 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 not be any difference between the two.

Place on a middle rack in the oven.  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.

I serve with the glaze on the side for individuals to have the option of adding (which Elijah LOVES and recommends).  For the glaze, place the powdered sugar into a small bowl and mix with a little water.  Add a tiny bit at a time, until you get pourable, but thick consistency.  Either serve on the side or spoon the glaze over the top, allowing it to drip down the sides.  Allow the glaze to dry.

Enjoy with love, light, celebrations and blessings!


Goodness shared by Stacey

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