Soft & fluffy, chocolate and vanilla cake, swirled together in a fun marble pattern, filled with rich chocolate ganache and covered in silky espresso infused buttercream.
this post is sponsored by Florida Crystals®, who provided me with their amazing sugars to make this yummy new recipe for you all!
Let’s make another cake together – This time, it’s vegan Marble Cake! My family has been loving this recipe and I just had to share it with you all today!
It’s ridiculously good, vegan, allergy-friendly and made completely from scratch with ingredients you probably already have on hand. Plus, its the perfect solution when you can’t choose between this yummy chocolate cake or this scrumptious vanilla cake!
WHAT IS MARBLE CAKE?
It’s the best of both cake worlds! Chocolate and vanilla swirled together. A total win for everyone!
Only this time, I wanted to make it extra fancy, nice and layered. I also decided to fill the cake with rich and decadent dark chocolate filling – then frost the entire cake with my Espresso Vegan Buttercream which is just to die for! It was a match made in heaven, one of the best vanilla-chocolate desserts I’ve ever had!
1 Batter Marble Cake
For this version, you only need 1 batter! That’s right, only 1 batter. At first when I was playing with this recipe, I was making 2 separate batters (vanilla and chocolate) then mixing them together – talk about a waste of time and ingredients! So after a little tweaking, I figured out how to make this using less steps..and bowls!
This recipe starts with an amped up version of my vanilla cake, making it extra soft and moist! Then we divide the batter, whisk in cocoa powder and create the chocolate half.
Then end result is having similar consistency in both batters, instead of 1 being more dry and dense.
Vegan Marble Cake Ingredients
Let me back up a sec and go over what you need to actually make the batter. Thankfully, the list isn’t long and it consists of items you probably already have on hand.
- Vinegar & Dairy-free Milk: This combo creates a vegan “buttermilk” which gives this cake an extra kick.
- Softened dairy-free butter: Giving this a rich buttery flavor.
- Granulated Sugar: For this recipe, we are using Florida Crystals® Organic Raw Cane Sugar. By the way, did you know that Florida Crystals® is the only organic, raw-cane sugar grown and harvested in the United States? And it’s also Vegan? YEP! I love that they I can bake delicious treats with pure ingredients that align with my values too!
- Vanilla Extract: You simply cannot have vanilla cake without a high quality vanilla extract.
- Cornstarch: Creates a soft and tender cake. If allergic to this, you can sub with arrowroot because they are good friends!
- Flour: If you are needing to make this gluten-free, I recommend using a flour like Bob’s 1:1 gluten free blend or Better Batter Gluten-free Flour, which are both a cup-for-cup exchange.
- Baking Powder: This is your leavening agent which causes the batter to rise, giving you a light and fluffy cake.
- Salt: Believe it or not, but salt is not only a flavor enhancer but it also affects the tenderness of a baked good.
- Cocoa Powder: Rich chocolate flavor and dark color comes from Dutch-processed cocoa. Regular cocoa, it will also work perfectly fine, but it may not be as rich.
I mentioned using Florida Crystals earlier, but did you know that I actually lived in Florida? That’s right, I went to school in West Palm Beach so I kinda have a thing for all things Florida. Disney World, Universal Studios, palm trees, beaches, Jimmy Buffet, rollerblading and now Florida Crystals® Sugar.
That may sound silly, but I honestly love supporting companies like this who provide better-for-you products. Florida Crystals® are less processed; grown, harvested, milled and packaged with transparency, and their farmers use sustainable agriculture practices to rotate crops and protect our soil. As a certified health coach, this speaks volumes, and as a mom, it simply makes me feel better about what I am giving my family.
By the way, be sure to head over to Instagram today because Im giving away a prize pack of Florida Crystals® to get you baking more!
How To Make Marbled Effect
Now that you know what’s in the cake, let’s learn how to prepare the cake to get that cool marble look.
The whole process is actually about layering one batter on top of the other one. The best way to do this is by using measuring cups. Start with putting a 1/3 cup of vanilla batter in the middle of the pan and then 1/4 cup of chocolate batter right on top of it. Then pour another 1/3 cup of vanilla cake batter on the center in the middle of the pan. Repeat with another scoop of the chocolate batter, and repeat until you’ve used up all the batter. You can leave this just as is, or I like to drag a knife or skewer through the batter, creating a spiderweb look. Then bake.
*I chose to bake this recipe in 2 6-inch diameter pans, but it would also make 12 cupcakes. Just be sure to adjust the bake times to 23-25 min.
Decorating the Allergy-friendly Marble Cake
Start by piping a ring of the espresso buttercream around the edges of the bottom layer.
Fill the center with chocolate frosting or ganache.
So good, ya’ll! But if you wanna save a step, just pile on the espresso frosting! You can never go wrong with espresso. Am I right?
Place the second layer on top and frost the entire cake in espresso frosting. Not a coffee fan? Well, although that would totally break my hear to hear, I will tell you that this chocolate frosting would also be AH-MA-ZING in it’s place.
Because this cake was being created for a friend in mind, we wanted to fancy it up with a white drip and a pretty piped border using my Wilton 1M. (check out this video from Eva Enns on how to pipe and make this pretty swirl).
Once the cake is filled and frosted, it will keep at room temperature for 2 or 3 days.
In the refrigerator, it should stay good up to a week.
The cake layers can also be frozen. They’ll keep for several weeks to a month in the freezer if wrapped really well. Once ready to use, simply allow them to thaw in the fridge overnight and then frost the next day!
I just love this marble effect! What do you guys think? Are you a fan of marble cakes too?
If you like this Vegan Marble Cake recipe, make sure to check out my other cakes:
If you make this cake, make sure to tag me on Instagram so I can see it, or tell me all about it down below in comment section! 🙂 Thanks so much for reading and following my blog! I appreciate each and everyone of you!
- 1 cup dairy-free milk
- 1 teaspoon apple cider vinegar
- 1/2 cup vegan butter, softened
- 3/4 cup + 2 tablespoons Florida Crystals ® Organic Raw Pure Cane Sugar
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 1/2 cups all-purpose flour *(or 1-1 GF flour blend)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon cocoa
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons instant espresso powder dissolved in 2 tablespoons water (or use cold brew coffee)
Preheat oven to 350°. Prepare cake tins with a light coat of non-stick spray and line with parchment rounds.
- In a small bowl, add vinegar to the milk and set aside to curdle.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter until smooth. Add sugar and cream 2-3 min, until light and fluffy. Add the vanilla, cornstarch and mix to combine. Alternate back and forth between adding some of the milk and flour mixture, whisking or blending after each addition. Then mix until smooth.
- Fill a coffee cup with 1/4 cup of water and microwave approx 30-40 seconds to bring to a boil. Grab a small bowl and mix together 3 tablespoons of that boiling water with the cocoa powder until smooth. Then add 1 cup of your batter to the cocoa blend. Mix until nice and chocolate-y.
- Start with putting a 1/3 cup of vanilla batter in the middle of the both pans and then 1/4 cup of chocolate batter right on top of it. Then pour another 1/3 cup of vanilla cake batter on the center in the middle of the pan. Repeat with another scoop of the chocolate batter, and repeat until you’ve used up all the batter. You can leave this just as is, or I like to drag a knife or skewer through the batter, creating a spiderweb look.
- Bake 25-30 minutes, until a knife or toothpick inserted through the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
- Using a handheld or stand mixer, beat the shortening until smooth.
- With the mixer running on low, add powdered sugar and vanilla, and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and espresso flavor. You may not need to use all of the espresso liquid. Beat on high for 2 minutes, until light and fluffy.
- Frost and decorate as desired.
*If using gluten-free all-purpose flour (in place of a 1-1 blend) be sure to add 1 teaspoon xanthan gum.
**The chocolate frosting center is a bonus, but iIf you'd like to make it, use this recipe.
***For the white drip, I simply melted 1/4 cup Pillsbury white frosting then drizzled it on.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 178mgCarbohydrates: 42gFiber: 0gSugar: 28gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.