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.
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.
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.
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.
- 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
- Preheat your oven to 350ºF, and lightly grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour and baking powder.
- In a small bowl, stir together the almond milk and vanilla.
- 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.
- Remove ½ cup of the batter to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter.
- 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.
- 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.
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?
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.
whats the amount of almond milk for this recipe..I couldn’t see it clearly….
Can I use gluten free all purpose flour in place of all purpose flour in the recipe. Thank you
The results would not be guaranteed Nalini, especially considering how GF all purpose flours can differ in performance, binding, etc.
I made this with King Arthur’s GF All Purpose Flour & made many other recipe modifications. It came out great!
That’s wonderful! Thank you for the feedback.
Do you know how many calories one serving of this possibly would have ? 🙂
No idea! I think Self has a great calculator.
Can you sub coconut oil for the margerine?
It’s very possible, but we haven’t tested it as of yet. If you do trial with coconut oil, I would add at least a touch of salt, maybe 1/8 teaspoon.
This was an xcellent recipe! How can i get it to either rise more or modify the recipe so get more cake? I have a pretty deep ceramic bundt pan from the Pampered Chef. Works great! I’m going to make it for my son. He has soy allergies !
You can increase the leavener, if desired.
I never post on these but this recipe is too good not to.
Hi I can’t get the cultured milk where I live what can I substitute with. Thanx.
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.