This marble bundt cake makes a decadent dessert that will impress any guest!
Marble Bundt Cake [Vegan]
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]
- 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.
- Combine all dry ingredients in a bowl and mix with a whisk until there are no lumps.
- Then blend the wet ingredients in a blender or food processor until completely smooth.
- Combine the wet and dry ingredients with a whisk. If the batter seems too thick, add another splash of coconut milk.
- Grease/oil a Bundt cake pan (or cake pan of choice) and preheat the oven to 360°F (180°C).
- 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.
- Spoon the light and dark batters into your cake pan, swapping between each spoonful until there is none left.
- 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
- Bundt cake mold, which measures 9×3 inches (23×7.5 cm).
- Let the cake cool completely. Drizzle with melted chocolate or peanut butter (optional) and enjoy!
- 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.
Report Recipe Issue
Please report any concerns about this recipe below!
Is there an issue with this recipe?
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.