Vegan Marble Mocha Cake
User Reviews
5
Vegan Marble Mocha Cake
Description
The Vegan Marble Mocha Cake recipe uses a combination of wet ingredients like non-dairy milk, non-dairy yogurt or applesauce, vinegar, oil or applesauce as oil substitute, and vanilla extract. The dry mix includes all-purpose flour, sugar, baking powder, baking soda, and salt. To create the mocha component, cocoa powder is mixed with coffee. The batter is split into two parts, one plain and one mocha-flavored, which are alternately layered in a greased and floured baking dish to produce a natural marble effect.
The cake bakes to a tender texture characteristic of a moist vegan cake that relies on plant-based ingredients. When finished, a ganache made from semi-sweet vegan chocolate chips and full-fat coconut milk with a touch of vanilla rounds out the flavor with a creamy chocolate topping. The recipe also includes a gluten-free option using almond flour, oat flour, and potato starch, with additional liquids and carbonated water to maintain batter flow and texture.
This cake can be served as a dessert or snack, with the mocha and chocolate flavors complementing each other in a way that suits those avoiding animal products. The visual marble effect adds a decorative touch making it suitable for casual or special occasions within vegan preferences.
The notes suggest adjustments for gluten-free baking using specific flour substitutions and adding club soda to lighten the batter. These details help maintain texture when altering ingredients. Overall, the recipe calls for careful batter flow to get the proper marble effect without over-thinning.
Ingredients
Wet Ingredients:
- 1 cup non-dairy milk such as almond milk, oat milk, soy milk, 2 tablespoons
- 3 tablespoons Non-Dairy yogurt or apple sauce
- 1 teaspoon vinegar
- ¼ cup neutral cooking oil use 3 tbsp applesauce for Oilfree, generic cooking oil
- 1 teaspoon vanilla extract
Dry ingredients:
- 2 cups all-purpose flour see gf option in notes below
- 1/3 cup sugar (2 tablespoons more for sweeter)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the chocolate mocha layer:
- 3 tablespoons cocoa powder
- ¼ cup coffee or use hot water for just chocolate layer, hot
For the ganache:
- 3/4 cup semi-sweet chocolate chips vegan
- ½ cup coconut milk full fat
- vanilla extract few drops
Instructions
- In a bowl, mix all wet ingredients until well combined.
- In another bowl add all the dry ingredients and mix well. Then add all the wet ingredients and mix until all of the mixture is incorporated.
- If the batter is too thick, add in 1-2 teaspoons milk at a time until it is somewhat flow-y. You don’t want it to be too thin but it shouldn’t be too stiff when mixing it.
- In a small bowl, mix the cocoa powder and coffee and set aside.
- Divide batter into two bowls. In one of the batters mix in the cocoa coffee mixture until mixed in.
- Line 8x8 inch or 9x9 inch glass or ceramic baking dish or grease it really well. If you’re greasing it dust it with some flour as well
- Alternate pouring in the vanilla and the mocha batter into the pan. You can pour it however you like, if you want to keep it organic just spoon it organically into the dish (like in the pictures). Or you can put a large spoonful of mocha batter in the middle then another spoonful of the white batter on top. This will give you a zebra effect.
- Once all the batter is in the pan, tap it lightly to even it out. bake at preheated 350ºF (170ºC) for 30 minutes. Check at the 25 minute mark if the cake is done in the center, or continue to bake for another 10 minutes.
- Remove the cake from the oven and let it cool for 15-20 min then tap it out of the baking dish.
- Make the ganache while the cake it baking. Heat the coconut milk in a small sauce pan or skillet over medium heat. Once the coconut milk is boiling, rapidly switch off the heat. Add in the chocolate chips, vanilla and mix in. Continue to mix in until the chocolate is melted evenly.
- Keep this chocolate mixture in the fridge to chill for 15-30 minutes, depending on the consistency of the frosting that you like. Then spread it all over the marble cake.
- Chill the cake again for 10-15 minutes for the frosting to settle in then slice and serve.Store covered on the counter for the day, refrigerate for upto a week.
Notes
- For a gluten-free version, substitute all-purpose flour with 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch.
- Increase milk to 3/4 cup when making gluten-free batter, and add 1/4 to 1/3 cup club soda to lighten the mixture before separating for marble layering.
- Greasing and dusting the baking dish with flour helps prevent sticking and promotes an even bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Sodium | 133mg | 6% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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