Chocolate Marble Vegan Pound Cake
Prep time
Cook time
Total time
Serves: 10 servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅔ cup plain dairy-free milk beverage
  • 2 teaspoons vanilla extract
  • ½ cup dairy-free buttery spread or sticks (such as Earth Balance Soy-Free)
  • 1½ cups cane sugar
  • ¾ cup plain coconut milk yogurt (like So Delicious)
  • 2 tablespoons cocoa powder, sifted
  1. Preheat your oven to 350ºF, and lightly grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour and baking powder.
  3. In a small bowl, stir together the almond milk and vanilla.
  4. In a large bowl, cream the buttery spread or sticks and sugar with a hand mixer until light and creamy. Add the yogurt and mix until combined. Add the flour mixture in two additions, alternating with the vanilla almond milk, mixing after each addition until ingredients are just combined.
  5. Remove ½ cup of the batter to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter.
  6. Pour the vanilla batter into the prepared pan. Scoop the chocolate batter on top of the vanilla, and marble the chocolate into the vanilla using a chopstick or knife.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once cool, the cake can be stored for 2 to 3 days covered at room temperature, or 5 to 6 days covered in the refrigerator.
Recipe by Go Dairy Free at