Chocolate Marble Cake ‘Marbré au chocolat’

Marble Cake title
For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: 
Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

Marbré au chocolat seemed to be quite the popular cake when I was little. I remember it as the type of simple cake that mothers would make for their children to take to school bake sales or make just for a ‘quatre heures’ , the afternoon pick-me-up treat. A typical continental marbled cake is made from a basic recipe known as ‘quatre quarts’, which means four quarters: a quarter flour, a quarter butter, a quarter sugar and 4 eggs. From there on, you may add baking powder, flavours and/or decorations.

You know me, I thrive on simplicity. Making a plain loaf cake with two foolproof flavours – vanilla and chocolate – is the key to household bliss. Well, at least it is in my life. But the traditional 4 quarters template didn’t work for me using only plant-based ingredients. I had to add soya milk to make up for the lack of liquid provided by the eggs, but I guess I added too much the first time. The trick turned out to be coconut oil.
marbled cake 1
Coconut oil gives this cake a crunchy top, which is great because, if you’re anything like me, you really enjoy slicing through a loaf with a bread knife and hearing that satisfying ‘crunch’ when you cut through the crust… no? Is that just me? Oh well. It’s the little things in life.

Aside from the joys of slicing through crusty cake, coconut oil is a lot healthier than vegan butter. But that doesn’t really matter because this cake is loaded with sugar and white flour and cocoa powder. If you want to serve this as a breakfast loaf, I would cut the sugar by half because otherwise it really is very sweet, even for me.

Considering autumn is looming ever nearer, I might try making a pumping and chocolate marble cake next…
marbled cake 2

Chocolate Marble Cake

  • Servings: makes one loaf, serves 12
  • Print

Notes: Cut the sugar by half if serving this cake as a breakfast loaf. The batter is quite thick, so don’t be surprised if you find it hard to pour into the loaf tin. Trust me, it’s supposed to be like that, and it will turn out fine. Plus it makes the marble shapes more fun.

250g (1 + 2/3 cup) plain flour
1 tsp baking powder
200g (2 cups) of sugar, or less (see note)
250g (1 cup) coconut oil, melted
175ml (3/4 cup) soya milk
1 tsp vanilla paste
2 tbsp cocoa powder
2 tbsp ground flaxseed + 5 tbsp water

1. Pre-heat the oven to 180ºC (350ºF) and line or grease a loaf tin.

2. In a small bowl combine the ground flaxseed and water. Set aside.

3. Sift the flour and baking powder into a large mixing bowl. Make a well in the centre and pour in the sugar, coconut oil, vanilla paste, soya milk and flaxseed mixture. Fold the wet ingredients into the dry.

4. Pour half of the batter into another bowl. Fold in the cocoa powder.

5. Pour half of the vanilla batter into the loaf tin, spreading it out evenly with a spatula. Pour over half of the chocolate batter, smoothing it out over the vanilla batter as best as you can. Repeat with the remainder of the vanilla and chocolate batters.

6. Bake for 1 hour, at which point the top should crack open like the top of a volcano and a skewer should come out clean. Cool on a wire rack before slicing.

I’m bringing this cake with me to a party tonight in celebration of a friend’s move to London. What’s your go-to cake recipe for a celebration?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

11 thoughts on “Chocolate Marble Cake ‘Marbré au chocolat’

  1. Probably one of my favourite cakes of all time. Used to make them loads! But I am loving the sound of the pumpkin version! If you create a successful recipe let me know x


    • Absolutely! I use oat, soya and almond milk on rotation, it just happens to be whichever I have in my kitchen. I use vanilla paste because it mimics the appearance of vanilla pod seeds.

      Thank you for your lovely comment, I’m so happy you like my blog xoxo


    • I haven’t baked with egg replacer in a while, and every brand will have different instructions, so it’s hard to say. I would guess that you can use the same amount of egg replacer as ground flaxseed. Read the packet instructions carefully before you incorporate in the recipe. It should be fine, I think.


  2. i made this cake tonight for my husbands birthday. It was delicious. I will definitely balk this again. It did seem like too much oil when the cake came out of the oven, but as it cooled, it was better. delicious


    • Hi Stephanie, I’m glad you enjoyed the cake! I know it seems like a lot of oil at first, but think of how much butter or margarine you would be using instead, and then it doesn’t seem like all that much. That’s also what makes it perfectly moist and delicious! You’re making me hungry now, I might go make this cake again for myself 🙂


    • Hi Mater, thanks for your comment. Did you use coconut oil? I’ve made this cake several times (it’s one of my favourites) and it comes out perfectly moist every time. I’m sorry you’ve had issues with the recipe. xoxo


  3. Pingback: [BLOCKED BY STBV] Peanut Butter Chocolate Marble Cake - The Vegan Cookie Fairy

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