Chocolate & Vanilla Vegan Marble Cake 33


Can’t decide between vanilla or chocolate cake? Why not have both with this Chocolate & Vanilla Vegan Marble Cake! Pretty, easy to make & sure to impress!  All you need is a piping bag of each batter which you ‘Jackson Pollack’ into the tin before swirling with a skewer or knife!  Just fill with buttercream and/or jam plus some fresh fruit if you fancy it and you’ll have a beautiful cake to share with friends.  It definitely went down well when the Peachicks and I met up with some friends & their little people at the weekend!

 

Chocolate & Vanilla Vegan Marble Cake

 

Its really hard to keep up with friends when we are all working pretty much full time.  We don’t get to meet up anywhere near as much as we would like.  I am really lucky to have a great group of friends.  It doesn’t matter how long between catch-ups, its always like we’ve never been apart.  We always have such a great time and its lovely to see all the littlies catching up and playing together so nicely!  And this cake certainly didn’t last very long with them around!

 

 Chocolate & Vanilla Vegan Marble Cake

 

The swirly pattern is really pretty.  You can colour the vanilla sponge however you like – Elodie has her eyes on a pink & yellow swirly cake for her ‘Hunicorn’ birthday cake!  The vanilla & chocolate flavours go really nicely as would orange & chocolate or rhubarb & custard.  I am fairly sure there is more elegant ways to swirl the batters together to make it look a bit prettier but I kinda like it rustic looking.  The cake is filled with a dark chocolate buttercream but vanilla would work just as well.  For a sweeter cake add some jam and slightly less cocoa powder to the chocolate sponge.

 

Chocolate & Vanilla Vegan Marble Cake

 

The chocolate drizzle on top is really easy to make it is just dark chocolate melted with a drop of vegetable oil and a little dairyfree milk to loosen it.  Sweet Freedom Choc Shot would work really well on this either the original chocolate one or the chocolate orange flavoured one.  I also really like the flavour of the freeze dried raspberries sprinkled on top plus they look pretty!  According to Elodie it would have been better with dairyfree white & plain chocolate buttons on the top!   Honestly these Peachicks are a fussy bunch!

 

 Chocolate & Vanilla Vegan Marble Cake

 

Recipe: Chocolate & Vanilla Vegan Marble Cake

5 from 4 votes
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Chocolate & Vanilla Vegan Marble Cake
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 

Can't decide between vanilla or chocolate cake? Why not have both with this Chocolate & Vanilla Vegan Marble Cake! Pretty, easy to make & sure to impress! All you need is a piping bag of each batter which you 'Jackson Pollack' into the tin before swirling with a skewer!  

Servings: 8 Slices
Author: midgie
Ingredients
Vanilla Sponge
  • 75 g Self Raising Flour
  • 1/2 tbsp Ground Chia Seeds
  • 100 g Sugar
  • 50 ml Vegetable Oil
  • 100 ml Dairyfree Milk (Koko)
Chocolate Sponge
  • 75 g Self Raising Flour
  • 25 g Plain Flour
  • 1/2 tbsp Chia Seeds
  • 100 g Sugar
  • 50 ml Vegetable Oil
  • 100 ml Dairyfree Milk (Koko)
  • 25 g Cocoa Powder
Chocolate Buttercream
  • 50 g Dark Chocolate
  • 1 tbsp Vegetable Oil
  • 1 tbsp Dairyfree Milk (Koko)
  • 75 g Dairyfree Margarine (Vitalite, Pure)
  • 150 g Icing Sugar
Instructions
  1. Preheat the oven to 180C and line three sandwich tins with a circle of greaseproof paper.

For the Sponges
  1. Make the sponge batters separately.  Start with the vanilla then you can use the same bowl for the chocolate afterwards! 


  2. Into a large mixing bowl stir the plain flour, self raising flour, ground chia seeds, sugar and cocoa powder (for the chocolate sponge) together. Then in a measuring jug pour the dairyfree milk, vegetable oil and vanilla extract.

  3. Slowly pour the wet ingredients into the dry, stirring gently.  Pour each batter into a separate piping bag.  Squeeze the batters in random swirly patterns all over the 3 cake tins.  Drag a skewer through the mixtures to make the patterns prettier!

  4. Bake for 15-18mins on the middle shelf until cooked through.  Leave to cool while you make the buttercream.

For the Buttercream
  1. Melt the chocolate in a small saucepan with a tbsp each of vegetable oil and milk.  Beat the dairyfree margarine and icing sugar together with the melted chocolate mixture.  Spread evenly between the three cakes before layering up and decorating with freeze dried raspberries!

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