Chocolate Marble Vegan Pound Cake


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.

Chocolate Marble Vegan Pound Cake

To qualify, the recipe contains 8 core ingredients or less, but includes Almond Plus Protein Almond Milk and Coconut Milk Yogurt. See our testing notes below.

Chocolate Marble Vegan Pound Cake

Special Diet Notes & Options: Marble Vegan Pound Cake

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

For a tree nut-free and vegan pound cake, you can swap Coconut Milk Beverage for the Almond Milk.

Sarah’s Notes: 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.

Chocolate Marble Vegan Pound Cake

Chocolate Marble Vegan Pound Cake
Prep time
Cook time
Total time
Serves: 10
  1. Preheat oven to 350ºF. Lightly grease a 9x5-inch loaf pan.
  2. In a small bowl, mix together the flour and baking powder.
  3. In a separate bowl, mix together the almond milk and vanilla.
  4. In a separate large bowl, cream together the margarine and sugar until light and creamy. Add the yogurt and mix until all 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 50-60 minutes, or until a toothpick inserted in the center comes out clean. Once cool, the cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.
Go Dairy Free tested this recipe (2 thumbs up!). See our notes in the post above.

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.


    • 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: