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Soft & Buttery Vegan Marble Loaf Cake

Soft & Buttery Vegan Marble Loaf Cake That Everyone Will Love

This Soft & Buttery Vegan Marble Loaf Cake combines rich chocolate and fluffy vanilla flavors, perfect for satisfying sweet cravings without eggs or dairy.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 cups All-Purpose Flour substitute with gluten-free 1:1 baking flour for gluten-free option
  • 1 tablespoon Cornstarch arrowroot starch works as a substitute
  • 1/2 cup Cocoa Powder high-quality cocoa is best for optimum taste
  • 1 tablespoon Baking Powder acts as a leavening agent
  • 1 teaspoon Baking Soda works with dairy-free yogurt to activate leavening
  • 1/2 teaspoon Sea Salt balances sweetness and enhances flavor
  • 1/2 cup Vegan Butter coconut oil is a lower-fat alternative
  • 1 cup Organic Granulated Sugar consider coconut sugar for a lower-calorie alternative
  • 1/2 cup Dairy-Free Yogurt can substitute with applesauce
  • 1 teaspoon Vanilla Extract use pure vanilla for the best results
  • 1 cup Dairy-Free Milk unsweetened is best for balance
  • 1/2 cup Heavy Coconut Cream use the full can for a denser texture
Optional Topping
  • 1 cup Vegan Chocolate Frosting swap for non-dairy ganache if desired

Equipment

  • 8-inch loaf pan
  • mixing bowls
  • whisk
  • Sifter

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch loaf pan lined with parchment paper.
  2. In a large mixing bowl, whisk together melted vegan butter, dairy-free yogurt, organic granulated sugar, and vanilla extract until smooth.
  3. In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt, then gradually add to the wet mixture.
  4. Alternate adding dairy-free milk and heavy coconut cream to the batter until thick and smooth.
  5. Divide the batter in half; add cocoa powder and remaining coconut cream to one portion.
  6. In the loaf pan, spoon alternating dollops of vanilla and chocolate batters, then swirl them using a knife.
  7. Bake for 65-70 minutes, checking with a toothpick for doneness.
  8. Cool for about 10 minutes, then transfer to a wire rack and frost with optional vegan chocolate frosting.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gCalcium: 3mgIron: 8mg

Notes

Ensure all ingredients are at room temperature for even mixing. Avoid over-mixing batters for defined marble patterns.

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