A typical continental marbled cake is made from a basic recipe known as ‘quatre quarts’, which means four quarters: a quarter flour, a quarter butter, a quarter sugar and 4 eggs. From there on, you may add baking powder, flavors and/or decorations. Making a plain loaf cake with two foolproof flavors – vanilla and chocolate – is the key to household bliss. Well, at least it is in my life. But the traditional 4 quarters template didn’t work for me using only plant-based ingredients. I had to add soy milk to make up for the lack of liquid provided by the eggs, but I guess I added too much the first time. The trick turned out to be coconut oil.
Chocolate Marble Cake [Vegan]
- 1 and 2/3 cup plain flour
- 1 teaspoon baking powder
- 2 cups of sugar or less (see note)
- 1 cup coconut oil, melted
- 3/4 cup soy milk
- 1 teaspoon vanilla paste
- 2 tablespoons cocoa powder
- 2 tablespoons ground flaxseed and 5 tablespoons water
- Pre-heat the oven to 350ºF 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 centre 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.
- Pour half of the vanilla batter into the loaf tin, spreading it out evenly with a spatula. Pour over half of the chocolate batter, smoothing it out over the vanilla batter as best as you can. Repeat with the remainder of the vanilla and chocolate batters.
- Bake for 1 hour, 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.
Cut the sugar by half if serving this cake as a breakfast loaf. The batter is quite thick, so don’t be surprised if you find it hard to pour into the loaf tin. Trust me, it’s supposed to be like that, and it will turn out fine. Plus it makes the marble shapes more fun.