Moist Vegan Marble Cake – Easy Eggless Marble Cake Recipe with Oil
Moist vegan marble cake without eggs, made with oil for a fluffy, tender texture. Easy eggless marble cake recipe perfect for any occasion.
Useful equipment
- cake tester *) (I also like to use mine when I cook potatoes, to check if they are done)
Ingredients
- 260 g flour all-purpose
- 90 g starch potato starch, alternatively corn starch
- 250 g powdered sugar
- 1 package baking powder In Austria 1 package = 15-16 grams = a bit more than a tbsp
- 1/2 tsp ground vanilla bean powder *)
- 1 pinch salt
- 250 ml vegan milk 250 ml milk = 250 g milk
- 1 tbsp vinegar e.g. apple cider vinegar
- 150 ml oil 150 ml oil = 130 g oil
- 50 ml sparkling water
- 2 tbsp unsweetened cocoa powder
- 1 tbsp vegan milk
- 1 tsp oil or a small piece of vegan butter
- 1 tbsp bread crumbs approx., for the baking tin. Alternatively use flour
- 1,5 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 170 degrees top/bottom heat.
- In a mixing bowl, combine the dry ingredients - flour, starch, powdered sugar, baking powder, vanilla and salt - and mix well.
- Then add the liquid ingredients: add the milk, vinegar and oil and mix just until the ingredients are combined. Finally, briefly stir in the sparkling water.
- Grease a bundt cake tin and sprinkle with some breadcrumbs or flour to prevent the cake from sticking.
- Now pour in about 2/3 of the batter, which is about 700 grams.
- Stir the cocoa powder and the tablespoon of vegan milk into the remaining 1/3 and pour it into the tin as well.
- To prevent air bubbles from forming or escaping, tap the tin briefly on the work surface.
- Bake the cake for about 50 minutes on the second rack from the bottom.
- Check with a cake tester or similar, like a thin wooden stick: Insert into the cake - if no batter sticks to it, the cake is baked.
- Switch off the oven, open the door and leave the cake to cool in the tin for approx. 10 minutes. Then turn the marble cake out onto a large, flat plate and leave to cool.
- Dust with powdered sugar before serving. You could sprinkle the powdered sugar through a fine sieve.
Video
Notes
- My bundt cake pan has a diameter of approx. 20.5 cm (8 inches). For a bundt cake tin with a diameter of 24 cm (9.5 inches), you'll need about 1.5 times the amount. Simply enter 1.5 in the servings field to get the correct ingredient quantities.
- In the video I first add light-coloured batter, then dark, then light again. I tried the recipe afterwards with just adding everything at once (all light, then all dark on top) and it works just as good.
- Store the cooled marble cake at room temperature in an airtight cake box, well covered with plastic wrap or in a bag, to keep it moist and prevent it from drying out.
Nutrition
Serving: 1 marble cakeCalories: 3697kcalCarbohydrates: 580gProtein: 41gFat: 142gSaturated Fat: 11gPolyunsaturated Fat: 39gMonounsaturated Fat: 86gTrans Fat: 1gSodium: 1990mgPotassium: 1495mgFiber: 19gSugar: 282gVitamin A: 551IUVitamin C: 3mgCalcium: 1451mgIron: 19mg