Almond or Peanut Butter Chocolate Marble Cake
User Reviews
5
Almond or Peanut Butter Chocolate Marble Cake
Description
The Almond or Peanut Butter Chocolate Marble Cake uses a mix of white whole wheat and unbleached flour combined with coconut sugar, nondairy milk, and a touch of vanilla and oil. It incorporates cocoa powder and chocolate chips in one half of the batter, while the other half has softened almond or peanut butter stirred in, producing distinct layers when baked. The baking process at a moderate temperature yields a loaf with a tender crumb and moist texture due to the combination of oil and nut butter. By layering the batters alternately in the pan, the cake forms a visually appealing marbled pattern with chocolate and nutty swirls.
The cake can be sliced for breakfast, snack, or dessert and pairs well with coffee or tea. The nut butter adds richness and a creamy undertone, while the chocolate portions bring mild cocoa bitterness balanced by the sweetness of coconut sugar. Optional additions like chocolate chips or chopped walnuts add texture and flavor complexity to the loaf's surface and interior.
For gluten-free adaptations, use suitable gluten-free flours, noting the change in texture. Baking until a toothpick comes out clean ensures the loaf is fully cooked. Cooling before slicing helps retain shape and makes cutting easier. The recipe yields one loaf ideal for sharing or multiple servings.
Ingredients
Dry
- 1 cup white whole wheat flour or use whole wheat pastry flour
- 1/2 cup unbleached white flour or all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
Wet
- 1 cup non-dairy milk
- 2/3 cup coconut sugar use a few tbsp more for sweeter, or other vegan sugar
- 1 tsp vanilla extract
- 1/4 cup neutral cooking oil generic cooking oil
- 1 tbsp flax seed meal
- 2.5 tbsp cocoa powder
- 3 tbsp peanut butter or almond butter or other creamy nut or seed butter, smooth
- chocolate chips or chopped walnuts, vegan, mini
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In one bowl, whisk in all the dry ingredients.
- In another bowl, mix the non dairy milk, sugar, vanilla, oil and flax and mix until sugar is fully dissolved.
- Add dry to wet and mix until just about combined.
- Transfer half of the batter into the other bowl.
- Sprinkle cocoa powder to one bowl and mix until just combined. Add 2 tbsp chocolate chips (optional) and fold in
- Soften the nut butter on stove top or microwave, then add to the other bowl. Mix to combine.
- Grease or line a medium loaf pan (8.5 by 4.5 inch) with parchment. Add half the chocolate batter and spread with a spatula to cover the base. Then add the peanut butter layer and lightly spread with the spatula. Then chocolate then peanut butter.
- Sprinkle chocolate chips or walnuts on top if you like.
- Bake at 350 degrees F / 180ºc for 45 to 50 minutes or until a toothpick form the center comes out clean.
- Cool, slice, share.
Notes
- Use creamy nut butter to ensure a smooth batter and easy swirling.
- To achieve a pronounced marble effect, alternate and gently spread batters rather than mixing fully.
- Make sure the toothpick inserted into the center comes out clean to confirm doneness.
- Allow the cake to cool fully before slicing to maintain structure and presentation.
- Substitute whole wheat pastry flour for a lighter crumb if preferred.
- Add chocolate chips or chopped walnuts to the batter or scattered over the top for extra texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Sodium | 216mg | 9% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Calcium | 99mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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