Gluten-Free Vegan Marble Cake
This gluten-free vegan marble cake is so light and moist, combining chocolate and vanilla for delicious results.
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Why is it called marble cake?
A marble cake gets its name because of its unique mottled appearance.
To create a marble cake’s signature swirls, simply combine a light and dark cake batter, these are usually vanilla and chocolate flavours but you can get creative with this.
Lightly fold the two batters together to create a ripple effect, you don’t want to mix it too much or else you’ll lose the distinct colours.
What does buttermilk do in a cake?
Buttermilk is a common ingredient that is frequently used in baking.
Traditionally, buttermilk is a slightly tart, fermented liquid that is left after churning cream to make butter. Buttermilk is used in baking to help the bakes rise whilst adding extra moisture and flavour.
It is easy to create a vegan alternative for buttermilk, simply combine an acidic liquid like lemon juice or cider vinegar to plant milk and leave it to curdle slightly.
Is baking powder gluten-free?
In short, yes, most baking powders are gluten-free. But always check the label to make sure.
Baking powder is made by combining an acidic ingredient, usually cream of tartar, baking soda, and starch. This starch is typically corn or potato starch.
This helps to make your bakes light, fluffy, and well-risen.
Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Calories: 372
Servings: 1
Rating:
Total Time: 1 hour and 20 minutes
Calories: 372
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- For the chocolate sponge
- 330 330 ml soya milk
- 2 2 tsp cider vinegar
- 250 250 g self-raising gluten-free flour
- 50 50 g cocoa powder
- 200 200 g caster sugar
- 1 1 tsp gluten-free baking powder
- 150 150 g dairy-free butter
- For the vanilla sponge
- 300 300 ml soya milk
- 2 2 tsp cider vinegar
- 300 300 g self-raising gluten-free flour
- 200 200 g caster sugar
- 1 1 tsp gluten-free baking powder
- 150 150 g dairy-free butter
- 1 1 tsp vanilla extract
- For the chocolate buttercream
- 250 250 g ising sugar
- 50 50 g cocoa powder
- 70 70 g dairy-free butter
Method
- To make the chocolate sponge, stir the cider vinegar into the milk and leave it to curdle slightly, creating buttermilk.
- In a bowl add the flour, cocoa powder, sugar, baking powder, butter and buttermilk. Beat with a wooden spoon or electric mixer until smooth.
- For the vanilla sponge, stir the cider vinegar into the milk and leave it to curdle slightly, creating buttermilk.
- In a bowl add the flour, sugar, baking powder, butter, vanilla extract and buttermilk and beat with a wooden spoon or an electric mixer until smooth.
- Preheat the oven to 180°C/355°F/Gas 4. Alternating between the vanilla and chocolate batters, spoon the batter into the well-greased cake tins, filling both tins three-quarters full.
- Place into the oven for 45-60 minutes until the cake is cooked – a skewer placed into the sponge will come out clean. Once baked, allow the sponges to cool.
- Whilst the sponges are cooling, make the buttercream by mixing the icing sugar, cocoa powder and butter together.
- Spread one of the sponges with this buttercream and sandwich together with the other sponge.
- Use the remaining buttercream to coat the outside of the cake.
- Leave to set fully, slice up, and enjoy!
Each 141g serving provides:
18g Fat, 3.8g Saturates, 55g Carbohydrate, 41g Sugars, 3g Fibre, 3.3g Protein, 0.43g Salt.
Fancy another slice? Bake one of these amazing vegan cake recipes!
