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Marble Pound Cake Recipe

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★★★★★

4.9 from 93 reviews

This Marble Pound Cake features a delightful swirl of vanilla and chocolate flavors in a moist, tender loaf. Made with plant-based yogurt and olive oil, this cake offers a dairy-free twist on a classic dessert that’s perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups Self Rising Flour
  • 1 cup Unrefined Sugar
  • 3 tablespoons Unsweetened Cocoa Powder

Wet Ingredients

  • 1 1/3 cup Vanilla Plant-Based Yogurt
  • 1/2 cup Mild-Flavor Olive Oil (or melted vegan butter)
  • 2 teaspoons Vanilla Extract
  • 4 tablespoons Warm Water (to dissolve cocoa powder)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 °F (180 °C). Line a 9-inch by 5-inch pound cake pan with parchment paper and spray the sides and bottom with cooking oil to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the vanilla plant-based yogurt, olive oil, and unrefined sugar until smooth. If your yogurt is unflavored or lightly vanilla-flavored, add the vanilla extract and stir well.
  3. Add Flour: Gently fold in the self-rising flour until the batter becomes thick and smooth, ensuring no lumps remain.
  4. Divide Batter: Evenly divide the batter into two separate mixing bowls and set aside.
  5. Prepare Cocoa Mixture: In a small bowl, whisk together the unsweetened cocoa powder and warm water until fully dissolved to create a smooth chocolate mixture.
  6. Combine Cocoa and Batter: Pour the cocoa mixture into one of the batter bowls and stir until the chocolate is evenly incorporated, creating your chocolate batter.
  7. Layer Batter in Pan: In the prepared loaf pan, add dollops of about 1/4 cup of vanilla batter, followed by dollops of chocolate batter on top, alternating until all batter is used.
  8. Settle Batter: Slightly jiggle the pan to help the batter spread to the edges and fill the pan evenly without air pockets.
  9. Bake: Place the pan in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is done. Otherwise, continue baking in 10-minute increments until set.
  10. Cool and Serve: Remove the cake from the oven and let it cool on a wire rack. Allow the cake to rest at room temperature for 1 hour before slicing and serving for best texture and flavor.

Notes

  • Use self-rising flour to ensure proper rise without additional leavening agents.
  • If you prefer, substitute mild-flavor olive oil with melted vegan butter for a richer taste.
  • The plant-based yogurt keeps the cake moist and tender without dairy.
  • Make sure to jiggle the pan before baking to avoid uneven baking caused by air pockets.
  • Check the cake with a toothpick towards the end of baking time to prevent overbaking and dryness.

Keywords: Marble Pound Cake, vegan pound cake, plant-based dessert, chocolate swirl cake, dairy-free pound cake

Find it online: https://kitchenbynora.com/marble-pound-cake-recipe/