How do I create the marbled effect in this cake?

To achieve the marble, pour half of the vanilla batter into the loaf tin, then half of the chocolate chai batter over it. Repeat with the remaining batters, smoothing each layer as you go.

What is the flaxseed mixture for in this recipe?

The ground flaxseed combined with water acts as a vegan egg substitute, helping to bind the cake ingredients together and provide structure.

Can I adjust the chai spice blend in this chocolate cake?

Yes, the recipe uses specific amounts of cinnamon, ginger, mace, nutmeg, and cloves, but you can certainly adjust these to your personal preference for a stronger or milder chai flavor.

Is it possible to use a different plant milk instead of soy milk?

Yes, you can substitute the soy milk with another unsweetened plant-based milk like almond or oat milk, maintaining the same quantity for similar results.

How should I store leftover Chocolate Chai Marbled Cake?

Once cooled, store the cake in an airtight container at room temperature for a few days, or freeze individual slices for longer enjoyment.

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Chocolate Chai Marbled Cake
[Vegan, Gluten-Free]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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A slice of Chocolate Chai Marbled Cake on a white plate, showing distinct swirls of dark chocolate chai and light vanilla batter, garnished with a sprinkle of powdered sugar.

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Gluten-Free Chocolate Chai Marbled Cake [Vegan]

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Vegan

I used a ready-mixed gluten-free flour, which worked really well for me. Gluten-free batter doesn’t act like normal batter, though, so you should expect this one to be somewhat less flexible and liquid — not quite as “pourable”, I mean. So when you “pour” the batter into the cake tin,... Read More

Ingredients You Need for Chocolate Chai Marbled Cake [Vegan, Gluten-Free]

1 + 2/3 cup gluten-free flour mix
1 tsp baking powder
2 cups of sugar, or less
1 cup coconut oil, melted
3/4 cup soy milk
1 tsp vanilla paste
2 tbsp cocoa powder
2 tbsp ground flaxseed + 5 tbsp water
1 + 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground mace
1/2 tsp ground nutmeg
1/2 tsp ground cloves

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How to Prepare Chocolate Chai Marbled Cake [Vegan, Gluten-Free]

Pre-heat the oven to 350 degrees and line or grease a loaf tin.
In a small bowl combine the ground flaxseed and water. Set aside.
Sift the flour and baking powder into a large mixing bowl. Make a well in the center and pour in the sugar, coconut oil, vanilla paste, soy milk and flaxseed mixture. Fold the wet ingredients into the dry.
Pour half of the batter into another bowl. Fold in the cocoa powder and spices.
Pour half of the vanilla batter into the loaf tin, spreading it out evenly with a spatula. Pour half of the chocolate chai batter, smoothing it out over the vanilla batter as best as you can. Repeat with the remainder of the vanilla and chocolate chai batters.
Bake for 55-60 minutes, at which point the top should crack open like the top of a volcano and a skewer should come out clean. Cool on a wire rack before slicing.

Notes

Make sure the soy milk is at room temperature, otherwise it will harden the coconut oil when they come into contact. (Coconut oil is only liquid at room temp or when warmed.)

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Comments:

vicky says:

March 16, 2015 at 1:35 pm

Could I use regular flour?
1. Clem @ The Vegan Cookie Fairy says:
  
  April 21, 2015 at 5:40 pm
  
  Hi Vicky! Yes, you can use regular flour. In fact this GF recipe was based on a non-GF marbré recipe published last year on my blog: https://thevegancookiefairy.com/2014/09/16/chocolate-marble-cake-marbre-au-chocolat/.
  
  I hope that helps! xoxo