Marble cake has been a favorite with hundreds of people! This delicious, fluffy vegan marble cake is simple to prepare and requires no special ingredients. It’s dairy-free and egg-free. Even though it is a vegan cake, it will be a hit with many people.

 

Chocolate, vanilla, chocolate, vanilla…….If you can’t decide between chocolate and vanilla, try both! There you go, a little bit of each of the two most popular American flavors in every mouthful you take from this eye-catching cake. This cake is best baked on a long cake/loaf pan, then sliced like bread and served with ice cream or fudge sauce.

With its swirls of soft vanilla and chocolate flavor, Marble cake looks elegant and appeals to both kids and adults.

It might be difficult to find a store-bought vegan cake free of additives and preservatives while also tasting nice. So give this vegan marble cake a try; I assure you you’ll never have to be concerned about it!

I’m still amazed at how delicious this vegan marble cake is! One of the simplest vegan cakes to make, simply combine all ingredients, and surprisingly, marble cake does not require two entirely different mixes. Simply half the vanilla batter and add cocoa powder/carob powder! If you over-marble the batters, the tastes will become muddled; a few swirls with a knife around the pan will be enough.

You will also love Hummingbird Cake, Vegan Pineapple Upside Down Cake, and Vegan Lemon Pound Cake

Scroll down for the detailed recipe, but I suggest reading the complete article for useful tips and suggestions if you want to make a perfect recipe every time.

overlay marble cake on wooden background

What Is Marble Cake?

A marble cake is created by gently mixing a light-colored batter with a dark-colored batter to create a marbled effect.

Why This Cake Is Called A Marble Cake?

Marbling two different colored batters into a cake is a nineteenth-century German invention. Before the Civil War, marble cake was brought to America by German immigrants. Originally, molasses and spices were used to marble the cakes.

In 1889, a popular cookbook published a recipe that took full advantage of the American obsession with chocolate by substituting chocolate for molasses. As a result, the well-known marble cake we know today was born.

Bakeries in New York added almond extract to their batter as a characteristic taste from the 1950s through the 1970s, and it was sometimes referred to as German marble cake. Originally marble cake was more of a snacking cake, sliced cake, served without frosting with tea or coffee.

Why You’ll Adore It?

  • It is made with simple ingredients.
  • You simply need one cake batter.
  • It is vegan and gluten-free.
  • Its crumb is truly soft and rich.
  • Each time, you’ll get a stunning, one-of-a-kind swirl!
  • It is perfect for any occasion.
marble cake ingredients

How To Make Vegan Marble Cake?

This Cake is based on a family favorite Marble Cake recipe that I’ve been making for a long time. I simply made it vegan by replacing the butter with neutral-tasting oil and making it eggless and dairy-free. It’s a fantastic recipe that you may use if you want to wow your guests with a lovely marbling cake.

You’ll require the following ingredients and steps to follow:

Ingredients

  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ cups almond flour
  • 1 ½ cups organic cane sugar
  • ½ cup potato starch
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups almond or soy milk
  • ½ cup avocado oil or other neutral-tasting oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons carob or cocoa powder

Directions

  1. Preheat the oven at 375 degrees F. Line a 8 1/2 x 4 1/4 loaf pan with parchment paper and lightly spray or brush with oil. Set aside.
  2. Combine gluten-free flour, almond flour, potato starch, sugar, baking powder, and salt in a large bowl and mix well.
  3. Using a whisk or mixer, add milk, oil, vanilla, and mix until the batter is smooth and creamy.
  4. Divide the batter equally into two separate bowls.
  5. Add the carob powder or cocao powder to one bowl and mix until smooth.
  6. Pour alternate layers of each color batter into the prepared loaf pan. Using a butter knife, make swirls.
  7. Bake loaf for 1 hour and 20 minutes or until a fork or skewer inserted in the center comes out clean.
  8. Transfer the loaf to a cooling rack and let it cool in the pan for 10 minutes, then remove from the pan and cool completely.
Marble cake swirling in loaf pan

Variations and Substitutions

  • Almond milk can be substituted with coconut milk and any other plant-based milk.
  • You may use other kinds of sugar, such as granulated sugar, coconut, or brown sugar if desired.
  • Carob/Cocoa powder can be substituted with melted chocolate.

Storage Suggestions

  • After cooling the cake completely, it can be stored for 2 or 3 days at room temperature for up to a week in the refrigerator.
  • It is also possible to freeze the cake. If properly wrapped, they can be frozen for many weeks to a month. Allow them to defrost overnight in the refrigerator before serving the next day!

Recipe Notes

Before you begin, there are a few things to keep in mind.

  • Make sure all of your components are at room temperature or a little warm to prevent the batter from breaking or curdling.
  • Ingredients (including liquids) should be weighed on a scale unless otherwise directed (Teaspoons, Tablespoons, pinch, etc.). Scaled ingredients are more accurate and help ensure that your recipe succeeds.
  • Before you begin mixing, make sure you have all of your ingredients measured out and ready to go so you don’t forget anything.
  • I used (8-1/2×4-1/4 inch) loaf pans to prepare the marble cake. This recipe can be made in a square pan (9×9 inch or 8×8 inch) or a round pan.
  • The baking time will vary based on the type of oven you have.
  • Avoid reducing the amount of sugar or oil — both are necessary for the structure and texture of the cake. If they are reduced or replaced with other ingredients, the cake’s quality and moistness will suffer.
  • I left my cake unadorned, but it would be lovely topped with carob or chocolate ganache!

Other Gluten-Free Vegan Cakes

  1. Vegan Pistachio Cake
  2. Carob Cake
  3. Vegan Pound Cake
  4. Lemon Raspberry Bundt Cake
  5. Jamaican Fruit Cake
overlay marble cake on wooden background

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Nutrition

(Per serving)
  • Energy: 233 kcal / 974 kJ
  • Fat: 6 g
  • Protein: 7.8 g
  • Carbs: 39.5 g

Cook Time

  • Preparation: 20 min
  • Cooking: 1 h 20 min
  • Ready in: 1 h 40 min
  • For: 8 Servings

Ingredients

Instructions

  1. Preheat the oven at 375 degrees F. Line a 8 1/2 x 4 1/4 loaf pan with parchment paper and lightly spray or brush with oil. Set aside.
  2. Combine gluten-free flour, almond flour, potato starch, sugar, baking powder, and salt in a large bowl and mix well.
  3. Using a whisk or mixer, add milk, oil, vanilla, and mix until the batter is smooth and creamy.
  4. Divide the batter equally into two separate bowls.
  5. Add the carob powder or cocao powder to one bowl and mix until smooth.
  6. Bake loaf for 1 hour and 20 minutes or until a fork or skewer inserted in the center comes out clean
  7. Transfer the loaf to a cooling rack and let it cool in the pan for 10 minutes, then remove from the pan and cool completely before slicing.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.