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!
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!