QUICK MARBLE CAKE

This delicious sponge cake comes together quickly and makes a striking dessert to serve!

Excerpted from Easy Vegan Baking, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018 by Jérôme Eckmeier and Daniela Lais. 

  • Total Time: 1 hrs 25 minutes
  • Prep Time: 25 minutes
  • Yield: 8-10 servings

Ingredients

FOR THE LIGHT CAKE BATTER 

  • 1¾ cups all-purpose flour, plus extra for dusting
  • ½ cup fine cane sugar
  • 1 teaspoon baking soda
  • 1¼ cups soy milk
  • grated zest of 1 organic lemon
  • 2/3 cup corn oil
  • 2-3 teaspoons vanilla extract 

FOR THE DARK CAKE BATTER

  • 1¾ cups all-purpose flour
  • ½ cup fine cane sugar
  • 1 teaspoon baking soda
  • ¼ cup vegan cocoa powder
  • 1½ cups soy milk
  • 2/3 cup corn oil
  • 2-3 teaspoons vanilla extract

ALSO

  • vegan margarine, for greasing the pan

Quick Marble Cake

Directions

  1. Preheat oven to 350°F (180°C). 
  2. Carefully grease a large (12-inch) loaf pan and dust with flour. 

TO MAKE THE LIGHT CAKE BATTER

  1. Combine flour, sugar, and baking soda in a bowl. 
  2. In a separate bowl, whisk together soy milk, lemon zest, and corn oil. Add vanilla extract. 
  3. Carefully fold wet ingredients into dry ingredients until just combined.

TO MAKE THE DARK CAKE BATTER

  1. Combine the flour, sugar, baking soda, and cocoa in a bowl. 
  2. In a separate bowl, whisk together soy milk and corn oil. Add vanilla extract. Carefully fold wet ingredients into dry ingredients until just combined.

TO COMBINE THE BATTERS FOR BAKING

  1. Add 3 Tablespoons of the light batter and then of the dark batter into the center of the pan, alternating this way until all batter is in the pan.
  2. Bake the cake in center of oven for 50-60 minutes, until a skewer inserted into the cake comes out clean. Allow to cool in pan on a wire rack about 15 minutes before turning out from pan.

Note

About the Chefs

Daniela Lais has been vegan for more than 16 years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over 10 years. She splits her time between Portland, OR, and Austria. She is also the co-author of DK's Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.

Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes for his online cooking show and blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK's Vegan Easy Baking (2018). Find more of Jérôme’s recipes at http://www.jeromeeckmeier.com/

More in this category:

« Apple Roses
  • Total Time: 1 hrs 25 minutes
  • Prep Time: 25 minutes
  • Yield: 8-10 servings
  • Ingredients:

    FOR THE LIGHT CAKE BATTER 

    • 1¾ cups all-purpose flour, plus extra for dusting
    • ½ cup fine cane sugar
    • 1 teaspoon baking soda
    • 1¼ cups soy milk
    • grated zest of 1 organic lemon
    • 2/3 cup corn oil
    • 2-3 teaspoons vanilla extract 

    FOR THE DARK CAKE BATTER

    • 1¾ cups all-purpose flour
    • ½ cup fine cane sugar
    • 1 teaspoon baking soda
    • ¼ cup vegan cocoa powder
    • 1½ cups soy milk
    • 2/3 cup corn oil
    • 2-3 teaspoons vanilla extract

    ALSO

    • vegan margarine, for greasing the pan

    Quick Marble Cake

  • Directions:
    1. Preheat oven to 350°F (180°C). 
    2. Carefully grease a large (12-inch) loaf pan and dust with flour. 

    TO MAKE THE LIGHT CAKE BATTER

    1. Combine flour, sugar, and baking soda in a bowl. 
    2. In a separate bowl, whisk together soy milk, lemon zest, and corn oil. Add vanilla extract. 
    3. Carefully fold wet ingredients into dry ingredients until just combined.

    TO MAKE THE DARK CAKE BATTER

    1. Combine the flour, sugar, baking soda, and cocoa in a bowl. 
    2. In a separate bowl, whisk together soy milk and corn oil. Add vanilla extract. Carefully fold wet ingredients into dry ingredients until just combined.

    TO COMBINE THE BATTERS FOR BAKING

    1. Add 3 Tablespoons of the light batter and then of the dark batter into the center of the pan, alternating this way until all batter is in the pan.
    2. Bake the cake in center of oven for 50-60 minutes, until a skewer inserted into the cake comes out clean. Allow to cool in pan on a wire rack about 15 minutes before turning out from pan.
  • Note:

    About the Chefs

    Daniela Lais has been vegan for more than 16 years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over 10 years. She splits her time between Portland, OR, and Austria. She is also the co-author of DK's Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.

    Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes for his online cooking show and blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK's Vegan Easy Baking (2018). Find more of Jérôme’s recipes at http://www.jeromeeckmeier.com/

  • Credit:

    This delicious sponge cake comes together quickly and makes a striking dessert to serve!

    Excerpted from Easy Vegan Baking, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018 by Jérôme Eckmeier and Daniela Lais. 

 

 

 

 

 

 

 

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