Chocolate & Vanilla Vegan Marble Cake

Can’t decide between vanilla or chocolate cake for your Valentine? 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 dollop into the tin before swirling with a skewer or knife!  Fill with Dairy Free Buttercream for a freefrom treat to share with friends!

 

 

Vegan Marble Cake Can't decide between vanilla or chocolate cake for your Valentine? 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 dollop into the tin before swirling with a skewer or knife!  Fill with Dairy Free Buttercream for a freefrom treat to share with friends!

 

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!

 

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 dollop into the tin before swirling with a skewer or knife!  Fill with Dairy Free Buttercream for a freefrom treat to share with friends!

 

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.

 

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 dollop into the tin before swirling with a skewer or knife!  Fill with Dairy Free Buttercream for a freefrom treat to share with friends!

 

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!

 

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!

 

Find the recipe below or check these other great Vegan Valentines Favourites

These little Pretty Vegan Coffee Cupcakes make beautiful hand-made edible gifts.  They would also be a perfect treat for a dairy free Mother's Day afternoon tea.   Perfect left slightly underdone so it stays squidgy; also great as cupcakes!

 

 

 

 

 

 

 

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Pin Chocolate & Vanilla Vegan Marble Cake for Later:

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!

 

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Recipe: Chocolate & Vanilla Vegan Marble Cake

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5 from 4 votes

Chocolate & Vanilla Vegan Marble Cake

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!  
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8 Slices
Author Midge

Ingredients

Vanilla Sponge

Chocolate Sponge

  • 75 g Self Raising Flour
  • 25 g Plain Flour
  • 1/2 tbsp Chia Seeds
  • 100 g Granulated sugar
  • 50 ml Vegetable Oil
  • 100 ml Dairyfree Milk (Koko)
  • 25 g Cocoa Powder

Chocolate Buttercream

Instructions

  • Preheat the oven to 180C and line three sandwich tins with a circle of greaseproof paper.

For the Sponges

  • Make the sponge batters separately.  Start with the vanilla then you can use the same bowl for the chocolate afterwards! 
  • 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.
  • 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!
  • Bake for 15-18mins on the middle shelf until cooked through.  Leave to cool while you make the buttercream.

For the Buttercream

  • 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!

 

Linky Love:

We love a Linky here at The Peachicks’ Bakery – click on the badges & hop over to discover some other fab recipes!

 

FreeFromFarmhouse
Mummy in a Tutu


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