Marble Cake For Vegans Eggless And Dairy Free Recipes

VEGAN MARBLE CAKE

Steps:

• Preheat oven to 350°. Prepare cake tins with a light coat of non-stick spray and line with parchment rounds.
• In a small bowl, add vinegar to the milk and set aside to curdle.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream the butter until smooth. Add sugar and cream 2-3 min, until light and fluffy. Add the vanilla, cornstarch and mix to combine. Alternate back and forth between adding some of the milk and flour mixture, whisking or blending after each addition. Then mix until smooth.
• Fill a coffee cup with 1/4 cup of water and microwave approx 30-40 seconds to bring to a boil. Grab a small bowl and mix together 3 tablespoons of that boiling water with the cocoa powder until smooth. Then add 1 cup of your batter to the cocoa blend. Mix until nice and chocolate-y.
• Start with putting a 1/3 cup of vanilla batter in the middle of the both pans and then 1/4 cup of chocolate batter right on top of it. Then pour another 1/3 cup of vanilla cake batter on the center in the middle of the pan. Repeat with another scoop of the chocolate batter, and repeat until you've used up all the batter. You can leave this just as is, or I like to drag a knife or skewer through the batter, creating a spiderweb look.
• Bake 25-30 minutes, until a knife or toothpick inserted through the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
• Using a handheld or stand mixer, beat the shortening until smooth.
• With the mixer running on low, add powdered sugar and vanilla, and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and espresso flavor. You may not need to use all of the espresso liquid. Beat on high for 2 minutes, until light and fluffy.
• Frost and decorate as desired.

VEGAN MARBLE CAKE

Steps:

• Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
• Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.
• Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).
• Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.
• Add the melted butter and oil to the dry ingredients and stir until no dry patches remain.
• Gradually whisk the wet ingredients into the dry to form a smooth batter.
• Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.
• Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn't have to be neat). Repeat this two more times so you end up with three layers of each colour.
• Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don't go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.
• Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.
• Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

MARBLE CAKE FOR VEGANS (EGGLESS AND DAIRY FREE)

Steps:

• Pre heat oven to 180C and grease a medium square or rectangle cake pan.
• Cream margarine and caster sugar until light and fluffy.
• Add vanilla extract followed by 1/2 the egg mixture. Beat until combined and add the rest of the egg mixture and combine well.
• Combine flour and baking powder and add to the mixture, alternating with the soy milk to form a smooth batter.
• Divide the mixture into three equal parts. Into one mix the cocoa, In the second mix through the red food colouring and leave the last plain.
• Spoon the three mixtures into stripes in the cake pan and use a knife to lightly mix the stripes (don't mix too hard or you will lose the effect.
• Place in the oven for 45-50 minutes or until cooked and golden.

VEGAN MARBLE CAKE

Steps:

• Preheat the oven at 375 degrees F. Line a 8 1/2 x 4 1/4 loaf pan with parchment paper and lightly spray or brush with oil. Set aside.
• Combine gluten-free flour, almond flour, potato starch, sugar, baking powder, and salt in a large bowl and mix well.
• Using a whisk or mixer, add milk, oil, vanilla, and mix until the batter is smooth and creamy.
• Divide the batter equally into two separate bowls.
• Add the carob powder or cocao powder to one bowl and mix until smooth.
• Bake loaf for 1 hour and 20 minutes or until a fork or skewer inserted in the center comes out clean
• Transfer the loaf to a cooling rack and let it cool in the pan for 10 minutes, then remove from the pan and cool completely before slicing.

VANILLA EGGLESS AND DAIRY FREE VEGAN CAKE

Steps:

• Heat oven to 350°F
• Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
• Whisk together flour, sugar, baking soda, and salt.
• Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
• Add vinegar, stir about seven times, and quickly pour into pan.
• Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
• Let sit for ten to fifteen minutes, invert, and cool on rack.