* For 10 cups cake pan
If you like chocolate but don't want something too rich, this vegan marble cake recipe is perfect for you! We made it in a Nordicware cake pan called Crown.
MATERIALS:marble cake
For the Marbet Cake:
440 g all-purpose flour
400 g, granulated sugar
3 teaspoons of baking powder
½ teaspoon baking soda
1Pinch of any good quality salt
500 gr. milk plant milk, at room temperature (coconut, almond, oat, hazelnut milk)
190g. neutral flavored oil or melted vegan butter
2 tablespoons of apple cider vinegar
25g. cocoa or raw cocoa powder, + 2 tablespoons plant-based milk
1 tablespoon vanilla extract Nielsen Massey
Melted vegan butter, for the cake pan.
For the Chocolate Ganache:
130g. coarsely chopped vegan chocolate or chocolate chips
120g. thick coconut cream in a can
THE RECIPE:
Marbet Cake:
Preheat the oven to 180°C (350°F) fan.
In a large bowl, add the flour, sugar, baking powder, baking soda and salt and mix until combined.
To this mixture add the plant milk, oil and apple cider vinegar and mix until just combined (a few lumps are ok). Do not over mix or you will need to mix it again.
Put half of this mixture (about 780g) into another bowl, so you have two bowls of your base mixture.
Add the vanilla to one of the two mixtures and mix until homogenized.
To the other mixture, add the cocoa powder and plant milk, and also mix until combined.
Prepare a 10 cup cake pan (like the Crown shown in the photos), butter with vegan butter and sprinkle with cocoa. Then pour the mixtures alternately starting with the cocoa mixture.
Bake the cake in the oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the tin for 15 minutes. Then turn the pan upside down and leave it on a rack for another 10 minutes. Tap the mold gently to encourage it to come out. Let the cake cool completely on your wire rack.
Ganache:
Drizzle the chocolate ganache over the cake and serve immediately.
Good luck!
You will need a 10 cup form for the surprise and even better the
Swirl that if you can't find it at all, the button "back in stock request" to be informed about availability.
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**Grease your mold with butter, or oil spray and then sprinkle it with commercial breadcrumbs. You will see how easily even the most difficult design comes out of the mold, while you will be impressed with the cleanliness of the cake.
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The cake can be kept in an airtight container at room temperature for 1 day, in the refrigerator for 5 days, or in the freezer for up to 1 month.
