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Dairy Free Marble Cake

I simply LOVE marble cakes; they are always soft, fragrant, very easy to make and fun to serve them with a cup of coffee. For quite a long time you have been asking me for a stellar recipe for a dairy free marble cake, and here it is! This is a really easy to make and super delicious dairy free marble cake. I made it in a bundt cake pan, but you can surely use regular round cake pan (or loaf cake pan) if you like.

This marble cake is festive, very rich and wonderful as a great treat these Fall days. I like to glaze it with some shiny chocolate sauce on the tops and sides, but even if you leave it as it is and just sprinkle over some powdered sugar you will get a delicious cake.

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Dairy Free Marble Cake

Photo: Natalie Levin



5 from 4 votes
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Dairy Free Marble Cake

Servings 22 cm round bundt cake pan
Author Natalie

Ingredients

For the cake:

  • 4 large eggs
  • 200 grams of sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 180 ml of vegetable oil
  • 400 grams of coconut cream
  • 350 grams all-purpose flour
  • 10 grams of baking powder
  • 100 grams of dark chocolate

For shiny chocolate glaze:

  • 100 grams of dark chocolate
  • 1 tablespoon vegetable oil

Instructions

Dairy free marble cake:

  1. Grease the pan well with oil and flour so that it is easy to extract the cake from it after baking.
  2. Preheat oven to 170 Celsius degrees.
  3. In a mixer bowl with whipping attachment, whip eggs, sugar, vanilla and salt at high speed for 4-5 minutes until a light and airy batter is obtained.
  4. In a separate bowl, mix oil and coconut cream. Reduce the speed of the mixer and add the oil mixture in a thin stream while whipping until uniform.
  5. Sift in flour and baking powder and mix only until incorporated.
  6. In a separate bowl, dissolve dark chocolate in the microwave or double steam pot until completely melted.
  7. Divide the batter into 2 bowls and add the melted chocolate into one of them. Stir gently until combined.
  8. Pour the chocolate mixture into the bowl with the light batter and fold only 2-3 times.
  9. Pour the batter into the cake pan.
  10. Bake the cake for 45-55 minutes or until it is swollen, golden and a skewer in the center comes out with moist crumbs.
  11. Cool at room temperature and flip over a serving plate.

Chocolate glaze:

  1. Melt the chocolate in the microwave or over a double steam pot. Stir well until completely dissolved.
  2. Add oil and stir.
  3. Pour the glaze over the cake and serve.

Recipe Notes

  • The cake is kept in a closed container for up to two days at room temperature. You can keep in the fridge for up to a week or freeze for up to a month.
  • Instead of coconut cream you can use dairy free yogurt or vegan cream in the same amount.
  • If desired, you can add some coffee or cinnamon to the chocolate mix for a variety of flavors.
  • The cake at its best at room temperature and not cold from the fridge.
  • The recipe can also be prepared in two 25cm loaf cake pan molds. The baking time will be slightly shortened.
Dairy Free Marble Cake

Photo: Natalie Levin

Dairy Free Marble Cake

Photo: Natalie Levin

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