Chocolate Marble Vegan Pound Cake: A Prize-Winning Dessert


This recipe for marble vegan pound cake was a Recipe Contest Runner-Up, created and submitted for one of our dairy-free contests by Jenny Dunklee of The Lazy Vegan Baker. Sarah decided to whip it up again, and take some pictures, so we’ve updated this recipe post! It’s a perfect loaf cake for entertaining, bake sales, or a casual after school treat.

Marble Vegan Pound Cake Recipe - A prize winner!

Sarah’s Notes: Marble Vegan Pound Cake

Sarah of Go Dairy Free tested this vegan pound cake recipe and she definitely approves (which is why we’ve added it to the “Sarah’s Recipes” section). She says it is lighter than a traditional pound cake in texture, but still really good. The chocolate swirl really makes it, adding a nice depth of flavor.

Chocolate Marble Vegan Pound Cake

The only change she might make is to add a touch of salt, but this isn’t a deal breaker. Overall, Sarah found this vegan pound cake to be a very solid, family-friendly recipe with a pretty chocolate swirl that makes it great for bake sales or other events.

Vegan Marble Pound Cake Recipe - A prize winner!

Special Diet Notes & Options: Marble Vegan Pound Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian.

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.

Want More Dairy-Free Recipes? Enjoy Alisa’s Cookbooks:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Carolyn Carroll on

    I didn’t have good results with this recipe. The ingredients call for 1/2 of vegan margarine which Is 1 stick. I followed the recipe and j finally stopped cooking it after 1 1/2 hr with the bottom still somewhat soggy. Any suggestions?

    • Yes, it’s lighter than most pound cakes – many call for 1 cup. That’s a bummer though. We’ve tested this one ourselves (two different kitchens during the recipe contest) and had several others find good results. So I’m not quite sure what might be going on. My only thought if all of the ingredients were included and measured correctly, and your oven cooks at an even temperature, is that it has something to do with the yogurt used. Or perhaps your baking powder has lost its lift?

  2. Hi, this looks amazing! I want to use your recipe, but I want to make it in a bundt cake pan. Would the original measurements work or will I need to double or “half double” it? Thank you!

    • Hmm, I’m not sure off the top of my head Diamond. I would search for pan equivalents. I know there are several charts online for converting recipes to different size pans. Once you figure that out, the baking time might vary. I would keep an eye on it and bake until a toothpick inserted in the center of the cake comes out clean.

    • Cultured coconut milk is dairy-free “yogurt” – if you can locate dairy-free yogurt in your local area, then it will work. If not, applesauce or mashed banana could be substituted, but the flavor will be altered. If you can and do eat eggs, the amount of yogurt in this recipe is equivalent to about 3 large eggs. If not, use that number to help with your preferred substitution.

Leave A Reply

Rate this recipe: