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Dairy Free Marble Cake

Servings 22 cm round bundt cake pan
Author Natalie


For the cake:

  • 4 large eggs
  • 200 grams of sugar
  • 1 teaspoon vanilla extract
  • ΒΌ teaspoon salt
  • 180 ml of vegetable oil
  • 400 grams of coconut cream
  • 350 grams all-purpose flour
  • 10 grams of baking powder
  • 100 grams of dark chocolate

For shiny chocolate glaze:

  • 100 grams of dark chocolate
  • 1 tablespoon vegetable oil


Dairy free marble cake:

  1. Grease the pan well with oil and flour so that it is easy to extract the cake from it after baking.
  2. Preheat oven to 170 Celsius degrees.
  3. In a mixer bowl with whipping attachment, whip eggs, sugar, vanilla and salt at high speed for 4-5 minutes until a light and airy batter is obtained.
  4. In a separate bowl, mix oil and coconut cream. Reduce the speed of the mixer and add the oil mixture in a thin stream while whipping until uniform.
  5. Sift in flour and baking powder and mix only until incorporated.
  6. In a separate bowl, dissolve dark chocolate in the microwave or double steam pot until completely melted.
  7. Divide the batter into 2 bowls and add the melted chocolate into one of them. Stir gently until combined.
  8. Pour the chocolate mixture into the bowl with the light batter and fold only 2-3 times.
  9. Pour the batter into the cake pan.
  10. Bake the cake for 45-55 minutes or until it is swollen, golden and a skewer in the center comes out with moist crumbs.
  11. Cool at room temperature and flip over a serving plate.

Chocolate glaze:

  1. Melt the chocolate in the microwave or over a double steam pot. Stir well until completely dissolved.
  2. Add oil and stir.
  3. Pour the glaze over the cake and serve.

Recipe Notes

  • The cake is kept in a closed container for up to two days at room temperature. You can keep in the fridge for up to a week or freeze for up to a month.
  • Instead of coconut cream you can use dairy free yogurt or vegan cream in the same amount.
  • If desired, you can add some coffee or cinnamon to the chocolate mix for a variety of flavors.
  • The cake at its best at room temperature and not cold from the fridge.
  • The recipe can also be prepared in two 25cm loaf cake pan molds. The baking time will be slightly shortened.