The Best Vegan Marble Cake
This Marble Cake fluffy, moist, and delicious yet wholesome, vegan, and really easy to make. It simply can not get any better.
- 100g / 3,5 oz oat flour
- 90g / 3,2 oz buckwheat flour
- 1,5 tbsp milled flax or chia seeds
- 2,25 tsp baking powder
- A hearty pinch of salt
- 300ml / 1 cup plus 3 tbsp milk of choice
- 75g / 2,6 oz coconut sugar or other granulated sweetener
- 100g / 3,5 oz pitted dates (I peeled mine for looks)
- 60g / 2,1 oz nut butter of choice
- 1 tsp vanilla extract
- 4 tbsp cocoa powder
- 1,5 tbsp extra milk of choice
- 1,5 tbsp liquid sweetener or more milk of choice
- 3 tsp baking soda
- 3 tsp white balsamic vinegar
- Preheat the oven to 160ºC / 320ºF. Grease and line a one liter bread loaf tin with parchment paper.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
- Add the wet to the dry and mix until just combined. The batter should thicken within the matter of a couples of minutes.
- Divide the batter into two bowls, and each half should weigh about 370g / 13 oz. Stir in the cocoa, extra milk, and liquid sweetener into one of the batters.
- Do the following steps as quickly as possible. In two small bowls, put 1,5 tsp of baking soda. Add 1,5 tsp vinegar to one of the bowls then quickly transfer to the vanilla batter and stir in. Transfer about half of the vanilla batter to the loaf tin. Quickly repeat the baking soda steps with the chocolate batter and transfer all of it to the pan. Top with the remaining vanilla batter. Run a knife through the batter and create a swirly pattern to create a marbled effect. Bake for 35-40 minutes or until a toothpick runs clean. Let cool, cut up, serve, and enjoy!
Keywords: Marble cake, vegan, gluten-free, healthy, cake