Classic Vegan Marble Cake – A Timeless Bakery Favourite Made Plant-Based

Table of Contents

Toggle

Classic Vegan Marble Cake – A Timeless Bakery Favourite Made Plant-Based

Yield: 8

This classic vegan marble cake combines vanilla and cocoa sponge in a soft, moist loaf inspired by traditional European baking. Easy, dairy-free and perfect for everyday treats or special occasions.

Print

Ingredients

• 350 g vanilla soya milk
• 1 tbsp cider vinegar
• 150 g light brown cane sugar (caster or fine)
• 250 g plain flour (T55 or equivalent)
• 2½ level tsp (11g)
• 120 g olive oil
• 1 pinch of salt
• ½ tsp vanilla powder
• 1 heaped tbsp cocoa powder
• 1 tbsp dark rum (optional)

Instructions

1. Preheat the oven to 170°C (fan 160°C / gas mark 5–6).
2. In a large bowl, mix the vanilla soya milk, cider vinegar and sugar.
3. In a separate bowl, sift together the flour and baking powder. Add this gradually to the wet mixture, whisking gently until just combined.
4. Add the olive oil and salt, then mix carefully until smooth.
5. Divide the batter evenly into two bowls.
6. Flavour one half with vanilla powder. Mix cocoa powder and rum (if using) into the other half.
7. Pour the batters alternately into a greased loaf tin to create a marbled effect.
8. Bake for 10 minutes, then remove from the oven and score a shallow line lengthways down the centre of the cake.
9. Return to the oven and bake for a further 30–35 minutes, until a skewer comes out clean.
10. Allow to cool slightly before turning out. Cover loosely once warm. Best enjoyed after resting for 24 hours.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 447Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 13gSodium: 77mgCarbohydrates: 49gFiber: 1gSugar: 24gProtein: 3g

Cakes have long been at the heart of European home baking, symbolising comfort, celebration and creativity. From simple sponge cakes enjoyed with afternoon tea to ornate celebration bakes, cakes reflect both cultural heritage and personal expression. Among these classics, the marble cake stands out as a timeless favourite—recognisable by its distinctive swirl of light and dark sponge.

Where Marble Cake Comes From

Marble cake is believed to have originated in Central Europe, particularly Germany, where it is known as Marmorkuchen. The name comes from its visual resemblance to marbled stone, achieved by gently swirling vanilla and cocoa batters together. During the 19th century, cocoa became more widely available across Europe, inspiring bakers to experiment with contrasting flavours and colours in simple sponge cakes.

The concept quickly travelled across borders, becoming popular in France, the UK and later the United States. Its appeal lies in its simplicity: one base batter, divided and flavoured differently, then artfully combined. Each slice is unique, enhancing the appeal.

Why Marble Cake Still Works Today

Despite changing food trends, marble cake has endured. Its balanced flavour—neither fully chocolate nor plain vanilla—makes it universally appealing. It’s also economical and practical, requiring no complex decoration or specialist equipment. For modern home bakers, especially those following a plant-based diet, it adapts beautifully to vegan ingredients without losing texture or flavour.

This vegan version uses soya milk and vinegar to replicate traditional buttermilk, yielding a soft crumb. Olive oil replaces butter, adding moisture and extending shelf life, while also contributing beneficial fats.

Fun Facts About Marble Cake

• Marble cake was one of the first “patterned” cakes to appear in European baking books.
• Each marble cake slice is impossible to replicate exactly—no two patterns are ever the same.
• In Germany, it is traditionally served plain, without icing, to highlight the sponge texture.
• The central scoring technique used during baking helps the cake rise evenly and develop a characteristic split top.

Nutritional Perspective

While cake is an indulgence, plant-based baking offers small nutritional advantages. Olive oil contains monounsaturated fats, which are associated with heart health according to the National Library of Medicine. Cocoa powder provides antioxidants known as flavonoids, which have been widely studied for their role in supporting overall wellbeing.

Using dairy-free milk also makes this cake suitable for those with lactose intolerance or dairy allergies, without compromising taste or structure.

How This Cake Fits Into Modern Baking

Today’s home bakers are increasingly drawn to recipes that balance nostalgia with modern values. Vegan marble cake does exactly that: it honours tradition while embracing plant-based ingredients and simpler, more inclusive baking.

It pairs perfectly with tea or coffee and works well as a base recipe you can personalise—adding citrus zest, spices or even chopped nuts. It also stores well, making it ideal for batch baking.

If you enjoy classic cakes with a twist, you might also like our vegan lemon loaf, plant-based chocolate sponge, or dairy-free banana bread (internal links to other cake recipes).

Final Thoughts

Marble cake proves that great baking doesn’t need to be complicated. With humble ingredients, a little technique and a nod to tradition, this vegan marble cake delivers comfort, flavour and visual appeal in every slice. It’s a reminder that some classics truly are timeless.

Marble cake is ideal for relaxed baking and afternoon tea, but different occasions call for different styles of cake. For something lighter and more seasonal, the delicious courgette, lime and pistachio cake offers a fresh balance of sweetness and texture, making it perfect for spring and summer gatherings. When comfort and tradition are the priority, Le Far Breton, a classic from Brittany, brings a rustic, pudding-style cake that works beautifully as a dessert or simple treat served slightly warm.