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.