Guys, I think I need a marble cake intervention.
This is the third marble cake recipe available on my blog – I started with the bog standard, but utterly heavenly vanilla and chocolate combo, then I made a GF chai flavoured one, and now there’s peanut butter too. WHERE WILL IT END?!
I think – and I hope I’m not jinxing it by
saying it out loud writing it down – that this could be my chocolate recipe. I’ve spoken before about how women in my family seem to have a signature chocolate recipe – gran has her chocolate mousse, mum has her chocolate cake. I’m constantly experimenting, so I didn’t really know what my chocolate recipe was. Until recently, when someone asked me what my best recipe was. I had to think for a while before I thought of my marbré. And you know, I think it kind of suits me.
Two flavours melded together, opposite colours intertwining to make something sweet and good for your soul. A French name to remind me of my roots, but adaptable flavours for the girl who moved a thousand kilometers from the village she grew up in. A dash of nostalgia, a pinch of new discoveries. Betwixt and between, and all that.
It’s also a cake perfect for sharing with your friends, it’s easy to take to work thanks to its plain loaf size, and tastes wonderful with a cup of tea or coffee. You can make it as sweet or as plain as you like to have it as a treat or for breakfast – because goodness knows some days, I need cake for breakfast.
Pssst – my vegan ice cream book is now available in German! Wie aufregend! 🙂 Click here to purchase “Dekadentes Eis für Jedermann auf Veganische Art”, and if you do, please leave me a review!
Peanut Butter Chocolate Marble Cake
- 250g (1 + 2/3 cups) plain flour
- 1 tsp baking powder
- 150g (2/3 cup) sugar (brown or white, doesn’t matter)
- A pinch of salt
- 1 tsp vanilla extract
- 200ml (3/4 cup + 2 tbsp) coconut oil, melted
- 250ml (1 cup) soya milk
- 2 tbsp cocoa powder
- 2 tbsp natural crunchy peanut butter*
- Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line a standard loaf tin with baking parchment.
- In a large mixing bowl, combine the first 4 ingredients.
- If you haven’t melted the coconut oil yet, do so now (either in the microwave oven for about half a minute or in a double-broiler). Whisk the oil, milk and vanilla extract together in a bowl or cup, then fold into the dry ingredients.
- Pour half of the batter into a separate bowl. In one bowl, fold in the 2 tbsp of cocoa powder; in the other, mix in the peanut butter.
- Now pour half of the peanut butter batter at the bottom of the lined tin. Spread out with a spatula, then do the same with the chocolate batter. Repeat with the remainder of the PB batter, and finish with the rest of the chocolate batter.
- Bake in the oven for 50-60 minutes. Insert a skewer; if it comes out clean, the cake is ready.
- Leave on a wire rack to cool COMPLETELY before removing from the tin and slicing.
- *My favourite peanut butter is made by Meridian Foods. I find it’s runny enough to easily mix into the batter, and because it’s natural the full flavour of the peanuts comes through — much better than any cheap peanut butter full of oil and sugar.
- If you like your cakes extra peanut buttery, add up to 3 tbsp peanut butter.
Do you have a signature recipe? Comment below what it is and what it means to you, I’m curious to know!
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Love and cookies,