Here’s a coffee lover’s take on an absolute classic – Marble cake! This vegan mocha marble cake is indeed a sight for sore eyes with its beautiful chocolate mocha and vanilla cake batter swirls creating that signature marble cake look. But more importantly, it tastes amazing!
- Non-dairy Milk - Non-dairy yogurt or apple sauce - Cocoa Powder - Coffee - Coconut Milk
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Combine wet and dry ingredients in a separate bowl. Then, combine them together until all of the mixture is incorporated. --
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Divide batter into two bowls. In one of the batters mix in the cocoa coffee mixture until mixed in. --
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Line 8x8 inch or 9x9 inch glass or ceramic baking dish or grease it really well. If you’re greasing it dust it with some flour as well --
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Alternate pouring in the vanilla and the mocha batter into the pan. You can pour it however you like, if you want to keep it organic just spoon it organically into the dish. Or you can put a large spoonful of mocha batter in the middle then another spoonful of the white batter on top. This will give you a zebra effect. --
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Once all the batter is in the pan, tap it lightly to even it out. bake at preheated 350ºF (170ºC) for 30 minutes. Check at the 25 minute mark if the cake is done in the center, or continue to bake for another 10 minutes. --
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Remove the cake from the oven and let it cool for 15-20 min then tap it out of the baking dish. –
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Heat the coconut milk in a small sauce pan or skillet over medium heat. Once the coconut milk is boiling, rapidly switch off the heat. Add in the chocolate chips, vanilla and mix in. Continue to mix in until the chocolate is melted evenly. Keep this chocolate mixture in the fridge to chill for 15-30 minutes, depending on the consistency of the frosting that you like. Then spread it all over the marble cake. –
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Chill the cake again for 10-15 minutes for the frosting to settle in then slice and serve. --
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