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. “
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 cocoa powder
½ cup/100g coconut oil
1 cup/280g pure maple syrup (can replace with 1 cup/180g brown sugar + ½ cup almond milk)
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 flours, 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 ¾ of the batter evenly into the greased cake tin.
5. With the remaining batter, add the cocoa powder 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 not be any 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 into 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 on the side.
Enjoy with love, light, celebrations and blessings!
variation
- 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.
Goodness shared by Stacey