This Vegan Mocha Marble Cake is a coffee-lover's spin on a classic marble cake recipe. It makes a great sweet afternoon snack or indulgent breakfast treat and just look at those gorgeous swirls! Gluten-free option included!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 12
  • Category: Dessert, Snack
  • Cuisine: American

Ingredients

Wet Ingredients:

  • 1 cup plus 2 tablespoons non-dairy milk (such as almond milk, oat milk, soy milk)
  • 3 tablespoons non-dairy yogurt or apple sauce
  • 1 teaspoon vinegar
  • ¼ cup oil ((use 3 tbsp applesauce for Oilfree))
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 2 cups all purpose flour ((see gf option in notes below))
  • 1/2 cup sugar ((2 tablespoons more for sweeter))
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For the chocolate mocha layer:

  • 3 tablespoons cocoa powder
  • ¼ cup hot coffee (or use hot water for just chocolate layer)

For the ganache:

  • 3/4 cup vegan semi-sweet chocolate chips
  • ½ cup full fat coconut milk
  • Few drops of vanilla extract

Method

  1. In a bowl, mix all wet ingredients until well combined.
  2. In another bowl add all the dry ingredients and mix well. Then add all the wet ingredients and mix until all of the mixture is incorporated.
  3. If the batter is too thick, add in 1-2 teaspoons milk at a time until it is somewhat flow-y. You don’t want it to be too thin but it shouldn’t be too stiff when mixing it.
  4. In a small bowl, mix the cocoa powder and coffee and set aside.
  5. Divide batter into two bowls. In one of the batters mix in the cocoa coffee mixture until mixed in.
  6. Line 8x8 inch or 9x9 inch glass or ceramic baking dish or grease it really well. If you’re greasing it dust it with some flour as well
  7. Alternate pouring in the vanilla and the mocha batter into the pan. You can pour it however you like, if you want to keep it organic just spoon it organically into the dish (like in the pictures). Or you can put a large spoonful of mocha batter in the middle then another spoonful of the white batter on top. This will give you a zebra effect.
  8. Once all the batter is in the pan, tap it lightly to even it out. bake at preheated 350ºF (170ºC) for 30 minutes. Check at the 25 minute mark if the cake is done in the center, or continue to bake for another 10 minutes.
  9. Remove the cake from the oven and let it cool for 15-20 min then tap it out of the baking dish.
  10. Make the ganache while the cake it baking. Heat the coconut milk in a small sauce pan or skillet over medium heat. Once the coconut milk is boiling, rapidly switch off the heat. Add in the chocolate chips, vanilla and mix in. Continue to mix in until the chocolate is melted evenly.
  11. Keep this chocolate mixture in the fridge to chill for 15-30 minutes, depending on the consistency of the frosting that you like. Then spread it all over the marble cake.
  12. Chill the cake again for 10-15 minutes for the frosting to settle in then slice and serve. Store covered on the counter for the day, refrigerate for upto a week.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.