Cake is practically synonymous with all sorts of celebrations here at Fresh American HQ—we rarely let a birthday, engagement, promotion, or other personal milestone pass without breaking out the soft-and-fluffy treats—so we’ve become rather expert at sussing out the quality sweets from the cut-rate. And when it comes to updating classics, we work overtime to develop a recipe that pays homage to its forbear while offering a little something new or extra. This recipe—a vegan take on a traditional marble cake—hits all the right notes.
Not only is this marble cake moist, light, and springy, but it’s also sweet without going over the top, thanks to the dark chocolate ganache frosting. This—and the distinctive marble pattern, which looks elegant when served on a white cake stand—give it a grown-up, sophisticated feel that makes it the perfect party food. And since it’s dairy-free, this marble cake recipe is ideal for serving to a mixed crowd that may include vegetarians and vegans, or people with dairy intolerance.
Full disclosure: not all of us here in the office are vegan, but every single one of us loves a good cake. The nonvegans among the crowd are especially exacting when it comes to the taste and texture of vegan dishes, and this marble cake recipe got a resounding thumbs-up. So you can use it to go forth and conquer at your next holiday office soiree, book or film club party, or friends and family potluck. Just be prepared for it to vanish almost as soon as you set it on the table.
Vegan Marble Cake with Ganache
By Sarah Bessette
For the cake:
1 ½ cups pastry flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon almond milk
½ cup canola oil
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
3 tablespoons unsweetened cocoa powder
For the ganache:
16 ounces dairy-free dark chocolate or carob chips
3/5 cup full-fat coconut milk
Dairy-free chocolate shavings (optional)
- To make the cake, preheat the oven 350 degrees F. Grease and flour two 9-inch cake pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the 1 cup almond milk, the canola oil, the vanilla extract, and the cider vinegar. Add the wet ingredients to the dry ingredients and mix gently until just combined. Separate the batter into halves.
- In a small bowl, combine the cocoa powder and 1 tablespoon almond milk. To one half of the batter, add the cocoa mixture and whisk to combine.
- Spoon the batter into the prepared cake pans, alternative the vanilla and chocolate mixtures. Using a knife, gently swirl the chocolate through the vanilla to create a marble pattern. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove to a wire rack and allow the cakes to cool completely before removing them from the pans.
- To make the ganache, pour the chocolate chips into a heat-safe bowl. Set a small saucepan over medium heat and bring the coconut milk just to a boil. Pour the milk over the chips, and allow them to sit for 5 minutes before gently stirring to combine. Don’t stir too quickly, or air bubbles will form.
7. Pour the ganache over the cooled cakes and refrigerate for 5 minutes. Remove the cakes from the refrigerator and, using a frosting spreader, spread the ganache evenly over the top and sides of the cake layers. Top one layer with the other, and sprinkle chocolate shavings over the top, if desired. Refrigerate again until the ganache is firm.