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This marble bundt cake makes a decadent dessert that will impress any guest!

Marble Bundt Cake [Vegan]

Serves

10

Cooking Time

60

Ingredients You Need for Marble Bundt Cake [Vegan]

For the Flax Eggs:
  • 2 tablespoons ground flax seeds
  • 5 tablespoons water

For the Dry Ingredients:

  • 1 cup (160 g/5.6 oz) rice flour
  • 2 cups (200 g/7.1 oz) oat flour (gluten-free if needed)
  • 1/3 cup (40 g/1.4 oz) almond flour (or ground nuts/seeds of choice)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

For the Wet Ingredients:

  • 2 large (225 g/7.9 oz) ripe bananas
  • 2/3 cup (160 ml/5.6 oz) canned coconut milk (regular or lite)
  • 1/2 cup (160 g/5.6 oz) maple syrup (or liquid sweetener of choice)
  • 1 tablespoon lime juice or lemon juice
  • 2 teaspoons vanilla extract

For the Chocolate Marble:

  • 100 g (3.5 oz) dairy-free chocolate, melted
  • 1/4 cup (60 g/2.1 oz) nut butter (or seed butter of choice)

How to Prepare Marble Bundt Cake [Vegan]

  1. To make the flax eggs, add 2 tablespoons ground flax seeds (or ground chia seeds) to a small bowl with 5 Tbsp water and stir. Set aside for 5 minutes.
  2. Combine all dry ingredients in a bowl and mix with a whisk until there are no lumps.
  3. Then blend the wet ingredients in a blender or food processor until completely smooth.
  4. Combine the wet and dry ingredients with a whisk. If the batter seems too thick, add another splash of coconut milk.
  5. Grease/oil a Bundt cake pan (or cake pan of choice) and preheat the oven to 360°F (180°C).
  6. Melt the dairy-free chocolate and nut/seed butter using a double- boiler method or in the microwave. Then add a couple of tablespoons of the cake batter to the chocolate mixture and stir.
  7. Spoon the light and dark batters into your cake pan, swapping between each spoonful until there is none left.
  8. Bake the cake in the oven for about 40 minutes (+/- 5 minutes) until a toothpick inserted into the thickest part comes out clean. If your cake pan is small and deep, it might take longer. If the pan is large and shallow, the cake might be ready in less time. I used a silicone
  9. Bundt cake mold, which measures 9×3 inches (23×7.5 cm).
  10. Let the cake cool completely. Drizzle with melted chocolate or peanut butter (optional) and enjoy!

Notes

  • Since the batter is oil-free, I use canned coconut milk, which is higher in fat than any other plant-based milk. If you don’t like coconut, you can use your favorite plant-based milk and add 2 Tbsp of oil.
  • Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.

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    About The Author

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    Michaela Vais

    See My Recipes

    Simple and Delicious Vegan is a vegan, plant-based cookbook filled with delicious gluten free, vegan breakfast ideas, vegan lunch ideas, dairy and gluten free snacks, and unbelievable vegan dinners.

    Eat Plants, be happy. Simple and Delicious Vegan makes cooking healthy food that tastes good as easy as pie. Enjoy original, easy recipes that are healthy, allergy-friendly, delicious, and good for both your body and the planet. Only a few recipes contain nuts, soy, or corn, with substitutions always provided. This cookbook keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). Lovingly photographed, Simple and Delicious Vegan also offers ingredient shots, so you see what to buy—getting you cooking—and eating—faster!

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