This vegan marble cake is gluten-free, refined sugar-free, delicious, healthy and easy to make. It’s fluffy and perfect for breakfast or dessert! Enjoy with a glass of plant milk or with some non-dairy yogurt.
Vegan Gluten-Free Chocolate Marble Cake Recipe (Zebra Cake)
As a kid, marble cakes were one of my favorite cakes. I used to love the soft, moist and fluffy texture and I would often enjoy a generous slice for breakfast or dessert.
Today, I’m showing you how to make this vegan, gluten-free and refined sugar-free marble cake. It’s delicious, moist, soft, fluffy and chocolatey. Enjoy!
How to Make Vegan Marble Cake
Alright, let me show you how to make this vegan marble cake!
STEP 1
Preheat your oven to 175°C. To a large bowl, add almond flour, rice flour, potato starch and baking powder and combine with a spatula.
STEP 2
Add in vegan vanilla yogurt, oat milk, coconut oil, maple syrup and lemon juice. Combine with a whisk or a spatula but don’t overmix the batter as it could ruin the fluffy texture of the cake.
STEP 3
Transfer about one third of the batter to another bowl. Melt the chocolate and add it to the bowl which contains one third of the batter. Mix until well-combined but don’t overmix.
STEP 4
Now it’s time to assemble the cake and create the marble effect!
Use a different tablespoon for the vanilla and the chocolate batter. Place two big spoonfuls of vanilla batter in the center of the cake pan. Then, place two big spoonfuls of chocolate batter in the center of the vanilla batter.
Continue alternating the two batters until there is no batter left. The batters will spread naturally and you will end up with a nice marble effect 🙂
STEP 5
Bake at 175°C for 40 to 55 minutes. The cooking time will largely depend on your oven. The cake is cooked when a toothpick inserted in the center comes out clean.
Let the cake cool completely on a cooling rack before removing it from the pan. Enjoy!!
What Are the Ingredients in This Marble Cake?
Here are the ingredients you will need to make this delicious zebra cake:
Almond flour: to make your own almond flour, simply place whole almonds in your high-speed blender and blend until you obtain a fine powder. Here is the high-speed blender I use (this is an affiliate link that will take you to Amazon).
Rice flour: you can substitute it with all-purpose flour if you’re not intolerant to gluten.
Potato starch
Maple syrup
Vegan vanilla yogurt: you can use soy yogurt or coconut yogurt.
Non-dairy milk: I’m using oat milk here but any plant milk should work.
Coconut oil
Dark chocolate
Baking powder
Lemon juice: this will help activate the baking powder and make your cake fluffier.
Is This Zebra Cake Vegan, Gluten-Free and Refined Sugar-Free?
YES! You read that right – I love this cake because everybody can enjoy it.
It’s vegan and gluten-free and it doesn’t contain any refined sugar which makes it healthier than most store-bought cakes.
How to Store This Marble Cake?
I recommend that you do not refrigerate this cake (or any cake) as refrigerating it will dry it out.
Instead, simply store it in a sealed, airtight container at room temperature for up to three days.
You can also freeze it if you want to keep it for a longer period of time. When ready to eat, let it thaw at room temperature for a couple of hours.
I hope you guys will love this easy vegan chocolate marble cake! It’s:
- Vegan
- Gluten-free
- Refined sugar-free
- Easy to make
- Fluffy
- Healthier than any store-bought marble cake
- Delicious for breakfast, snack and dessert!
Happy baking!
Nolwenn ☀
PIN ON PINTEREST 😊
More gluten-free vegan dessert recipes:
- Almond flour lemon cake
- Caramel baked vegan donuts
- Vegan chocolate apple pie crumb bars
- Vegan chocolate thumbprint cookies
Vegan Marble Cake (Gluten-Free)
This vegan marble cake is gluten-free, refined sugar-free, delicious, healthy and easy to make. It's fluffy and perfect for breakfast or dessert! Enjoy with a glass of plant milk or with some non-dairy yogurt.
Ingredients
- 1 + 1/4 cup almond flour (120 g)
- 1 cup rice flour (160 g)
- 1/4 cup potato starch (40 g)
- 1/4 cup maple syrup (60 ml)
- 1/2 cup vegan vanilla yogurt (125 g)
- 3/4 cup oat milk (180 ml)
- 1/2 cup melted coconut oil (120 ml)
- 150 g dark chocolate
- 1.5 tsp baking powder
- 1 tsp lemon juice
Instructions
- Preheat your oven to 175°C.
- To a large bowl, add almond flour, rice flour, potato starch and baking powder and combine with a spatula.
- Add in vegan vanilla yogurt, oat milk, coconut oil, maple syrup and lemon juice. Combine with a whisk or a spatula but don’t overmix the batter as it could ruin the fluffy texture of the cake.
- Transfer about one third of the batter to another bowl. Melt the chocolate and add it to the bowl which contains one third of the batter. Mix until well-combined but don’t overmix.
- Use a different tablespoon for the vanilla and the chocolate batter. Place two big spoonfuls of vanilla batter in the center of the cake pan. Then, place two big spoonfuls of chocolate batter in the center of the vanilla batter. Continue alternating the two batters until there is no batter left. The batters will spread naturally and you will end up with a nice marble effect.
- Bake at 175°C for 40 to 55 minutes. The cake is cooked when a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a cooling rack before removing it from the pan. Decorate with melted chocolate and hazelnuts. Enjoy!!
Notes
Store in a sealed, airtight container at room temperature for up to three days.
Recommended Products
Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 18gCarbohydrates: 29gFiber: 2.5gProtein: 4g
