Vegan Chocolate and Vanilla Marble Cake

The humble marble cake is one of those cakes that looks impressive, suggesting it could be complex to make, BUT it is actually incredibly easy to make!

I've been making marble cakes for a few years now, however this was as a non vegan, but seeing as though I've been making cakes as a vegan for a while now, I figured why not make a marble cake!

A few weeks ago I was fortunate enough to have a few extra days off work midweek. This was due to the so called "Beast from the East", a snow storm which hit the UK, causing travel disruption and closures of schools and workplaces across the UK. I ended up having a surprise 2 day work week, giving me plenty of opportunity to do some baking! Were any of you affected by the snow? Or do you live somewhere sunny and warm where having a "snow day" isn't heard of? I'd love to hear - leave me a comment below!

This marble cake was eaten in record time - as I was taking the photos, my Mum and boyfriend were hovering over me trying to steal slices! It's nice to know that they like it but annoying to take photos with hungry eyes watching you!

As you can guess, this cake went down a treat with my family so I hope you give it a go and whoever you share it with (If you choose to share it - no judgement here!) love it! As always I would love to see any of your recreations of my recipes - use #susiechef on Instagram and Twitter!

Total time: 1 Hour
Yield: 1 Loaf Cake
Ingredients

• 85g Dairy-free Butter
• 175g Caster Sugar
• 285g Plain Flour
• 1 Tbsp Baking Powder
• 300ml Dairy Free Milk (plus 2 tbsp extra)
• 1/2 Tsp Vanilla Essence
• 35g Cocoa Powder

Cooking Directions

1. Begin by preheating your oven to 180º celsius. Line a loaf pan with greaseproof paper.
2. Beat the butter and sugar together until light and fluffy.
3. Mix in the flour and baking powder. It will look a little like breadcrumbs.
4. Pour in the milk and stir until fully combined.
5. Split the mixture in half and transfer half to a separate bowl.
6. In one bowl, fold in the vanilla essence.
7. In the other bowl, fold in the cocoa powder. You may need to add 2 tbsp extra dairy free milk to this chocolate mixture as it could be a little thick.
8. Being spooning the mixtures into the loaf tin, alternating between the chocolate and vanilla mixtures.
9. Once you have finished spooning in the mixture, get a toothpick and stir the mixture around the tin a little to "swirl" it.
10. Bake for around 35-40 minutes, until a skewer inserted in the cake comes out clean.
11. Once baked, leave to cool in the tin for a few minutes before transferring to a wire cooling rack to cool completely.

©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.