A perfectly moist vegan marble loaf cake delivers stunning flavor without eggs, milk, or butter. This recipe uses simple plant-based substitutes to create a birthday treat that wows even non-vegans.
The Rise of Vegan Baking
Vegan baking has evolved dramatically, offering moist, delicious results rivaling traditional cakes. Aquafaba, the liquid from chickpeas, whips like egg whites for binding and lift. Neutral oils add moisture, while vegan Greek-style yogurt replaces dairy creams. These swaps make bakery-quality cakes accessible to all.
Mastering the Marble Effect
The batter divides into vanilla and chocolate portions, spooned into the tin in alternating blobs for a chessboard pattern. A quick swirl with a skewer creates defined swirls. Plant-based malt chocolate glaze drips perfectly, topped with chopped and whole Maltesers for crunch.
Baking Tips for Success
Preheat the oven to 180C/fan 160C/gas 4. Line a 900g loaf tin with overhanging baking paper. Cream vegan butter and sugar for five minutes until fluffy. Whip aquafaba equivalent to three large eggs (about 450-500ml, whipped to soft peaks) and add gradually. Alternate dry ingredients—flour, baking powder, salt—with vegan yogurt. Vegan cakes bake longer; check after one hour 25 minutes with a skewer.
The recipient raved, “A proper marble cake… Absolutely, unreal.” She suggested a touch more sweetness to balance the cocoa’s slight bitterness.
Ingredients (Serves 10-12)
- 200g vegan butter
- 200g caster sugar
- 450-500ml aquafaba (chickpea water, whipped)
- 200g self-raising flour
- 2 tsp baking powder
- ¼ tsp salt
- 150g vegan Greek-style yogurt
- 3 tbsp cocoa powder
- 50ml plant-based milk
- 150g dark chocolate, for glaze
- 100ml plant-based cream
- 2 tbsp Ovaltine (malt drink powder)
- 50g Maltesers, half chopped
Method
- Heat oven to 180C/fan 160C/gas 4. Grease and line 900g loaf tin with baking paper overhang.
- Cream vegan butter and sugar in a large bowl with electric mixer for 5 minutes until light and fluffy.
- Gradually add whipped aquafaba, mixing until combined.
- Mix flour, baking powder, and salt. Add to batter in three parts, alternating with vegan yogurt, starting and ending with flour.
- Divide batter equally. To one half, sift cocoa, add plant milk, and beat smooth.
- Spoon vanilla and chocolate batters into tin in blobs, layering like a chessboard. Tap tin to remove air pockets. Swirl briefly with skewer for marble effect.
- Bake 1 hour 25 minutes or until skewer is clean. Cool 15 minutes in tin, then transfer to rack.
- For glaze: Simmer plant cream with Ovaltine. Pour over chopped chocolate; stir after 2 minutes until smooth. Cool slightly, pour over cake.
- Top with whole and chopped Maltesers before serving. Stores covered for 3-4 days; add toppings fresh.
This recipe proves vegan treats can impress, opening baking to everyone.
