A classic marble cake with layers of chocolate and vanilla that swirl together into a stunning marbled pattern — a childhood cake everyone loves. Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and Unsweetened soy milk.
Preheat the oven to 170°C (340°F) and grease loaf pan.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Whip the flax eggs and sugar 3 minutes, until the mixture is pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Room-temperature flax eggs whip better than cold flax eggs. Take them out of the fridge 30 minutes before baking. Warm flax eggs also make a more stable foam that holds up in the oven.
3
Add the oil, unsweetened soy milk and vanilla extract and mix.
4
Sift the flour and baking powder, combine with the salt, add to the wet mixture and Fold gently, just until no dry flour remains.
⚙ FoldingSilicone spatula
💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Pour two-thirds of the batter into loaf pan.
Baking pan
6
Mix the cocoa, sugar and unsweetened soy milk into the rest of the batter, pour on top and swirl with a spoon so the dark batter sinks into the light one in a marbled pattern.
Wooden spoon
7
Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let cool completely before slicing.
497calories
8 gprotein
58 gcarbs
26 gfat
● protein 6%● carbs 47%● fat 47%
Per serving (142 g), of 8 servings
To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Cocoa: measured in tbsp in this recipe: 1 tbsp = 5.4 g · 228 kcal per 100 g · More about Cocoa →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
