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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Chocolate Marble Vegan Pound Cake: A Prize-Winning Dessert

    Chocolate Marble Vegan Pound Cake: A Prize-Winning Dessert

    19
    By Alisa Fleming on September 14, 2018 Dairy Free Desserts, Dairy-Free Recipes, Sarah's Recipes

    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
     
    Print
    Prep time
    15 mins
    Cook time
    60 mins
    Total time
    1 hour 15 mins
     
    Author: Jenny Dunklee
    Serves: 10 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

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

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

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    19 Comments

    1. Carolyn Carroll on January 25, 2020 12:29 pm

      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?

      Reply
      • Alisa Fleming on January 25, 2020 1:03 pm

        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?

        Reply
    2. Diamond on May 20, 2018 10:47 am

      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!

      Reply
      • Alisa Fleming on May 20, 2018 10:56 am

        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.

        Reply
    3. ida hill on October 24, 2017 5:29 am

      whats the amount of almond milk for this recipe..I couldn’t see it clearly….

      Reply
      • Alisa Fleming on October 24, 2017 7:52 am

        2/3 cup

        Reply
    4. Nalini on June 18, 2016 5:40 pm

      Can I use gluten free all purpose flour in place of all purpose flour in the recipe. Thank you
      Nalini

      Reply
      • Alisa Fleming on June 23, 2016 8:14 am

        The results would not be guaranteed Nalini, especially considering how GF all purpose flours can differ in performance, binding, etc.

        Reply
        • Mona on January 9, 2020 4:21 pm

          I made this with King Arthur’s GF All Purpose Flour & made many other recipe modifications. It came out great!

          Reply
          • Alisa Fleming on January 9, 2020 8:29 pm

            That’s wonderful! Thank you for the feedback.

            Reply
    5. Julia on November 16, 2015 9:56 am

      Do you know how many calories one serving of this possibly would have ? 🙂

      Reply
      • Alisa Fleming on November 17, 2015 8:01 am

        No idea! I think Self has a great calculator.

        Reply
    6. Shannon on May 7, 2015 9:13 pm

      Can you sub coconut oil for the margerine?

      Reply
      • Alisa Fleming on May 9, 2015 7:27 am

        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.

        Reply
        • Zekharyah on October 6, 2015 10:52 pm

          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 !

          Reply
          • Alisa Fleming on October 7, 2015 8:36 am

            You can increase the leavener, if desired.

            Reply
    7. Doug on April 4, 2015 2:45 pm

      I never post on these but this recipe is too good not to.

      Reply
    8. P four on April 9, 2014 9:57 pm

      Hi I can’t get the cultured milk where I live what can I substitute with. Thanx.

      Reply
      • Alisa Fleming on April 10, 2014 7:13 am

        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.

        Reply

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