Vegan Marble Cake

Name: How to cook Vegan Marble Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 people
Cuisine: Us

Introduce

Chef :

Ferenc Szklenar

Vegan Marble Cake

Vegan marble cake - this vegan chocolate and vanilla pound cake is moist, soft and very moreish! It makes a great snack or indulgent breakfast and just look at those swirls! Eggless and dairy-free.

Ingredient

Food ration :

10 people

Cooking time :

1 hr 5 minutes

30 g (3 tbsp)

silken tofu (excess liquid drained off)

200 ml

(1/2+1/3 cup) unsweetened plant-based milk

1 tbsp

cider or white wine vinegar (or lemon juice)

240 g (2 cups)

neutral oil (sunflower, vegetable, canola, mild olive)

Cooking instructions

* Step 1

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.

* Step 2

Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.

* Step 3

Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).

* Step 4

Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.

* Step 5

Add the melted butter and oil to the dry ingredients and stir until no dry patches remain.

* Step 6

Gradually whisk the wet ingredients into the dry to form a smooth batter

* Step 7

Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.

* Step 8

Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn't have to be neat). Repeat this two more times so you end up with three layers of each colour.

* Step 9

Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don't go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.

* Step 10

Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.