One batter, two flavors—this is my chocolate and vanilla marble cake. Imagine three layers of the softest vanilla sponge swirled with rich chocolate, layered with velvety whipped chocolate ganache, covered in creamy vanilla buttercream, and topped with a chocolate ganache drip. My recipe is egg-free and dairy-free, and the best part is it’s super simple to make.
We start with dairy-free yogurt and buttermilk for an incredibly tender crumb. After making the vanilla cake batter, set aside one-third and transform it into a rich, fudgy chocolate flavor. Alternate spoonfuls of vanilla and chocolate batter into three pans, letting them spread and swirl for an effortless marble design while baking. Layered with chocolate ganache and wrapped in vanilla buttercream, this is the ultimate crowd-pleasing cake.
This cake features three layers of soft vanilla sponge swirled with rich chocolate, layered with velvety whipped chocolate ganache, covered in creamy vanilla buttercream, and finished with a chocolate ganache drip topping. It’s egg-free, dairy-free, and super simple to make.
Chocolate and Vanilla Marble Cake (Egg-Free, Dairy-Free)
This Chocolate and Vanilla Marble Cake features three layers of the softest vanilla sponge swirled with rich chocolate, layered with velvety whipped chocolate ganache, covered in creamy vanilla buttercream, and finished with a chocolate ganache drip topping. Perfect for any celebration!
Chocolate and Vanilla Marble Cake
Ingredients
Vanilla and Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dairy-free yogurt
- 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ½ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- ⅓ cup dark cocoa powder
- ¼ cup plant-based milk for the chocolate batter
Whipped Chocolate Ganache:
- 1½ cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
Vanilla Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 2 tsp vanilla extract
Chocolate Ganache Drip:
- 1 cup dairy-free dark chocolate chips
- ½ cup canned coconut milk full-fat
Instructions
Prepare the Vanilla and Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Reserve one-third of the batter in a separate bowl and mix in the cocoa powder and additional ¼ cup plant-based milk to create the chocolate batter.
- Alternate spoonfuls of vanilla and chocolate batter into the prepared pans. Use a knife or skewer to gently swirl the batters together to create a marble effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Whipped Chocolate Ganache:
- Place the dark chocolate chips in a heatproof bowl.
- In a small saucepan, heat the coconut milk until it just begins to simmer.
- Pour the hot coconut milk over the chocolate chips and let it sit for 2-3 minutes.
- Stir until the chocolate is melted and the ganache is smooth.
- Let it cool to room temperature, then whip with an electric mixer until light and fluffy.
Prepare the Vanilla Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of whipped chocolate ganache over the cake layer.
- Repeat with the remaining layers, finishing with a layer of vanilla buttercream on top and around the sides of the cake.
Prepare the Chocolate Ganache Drip:
- Place the dark chocolate chips in a heatproof bowl.
- In a small saucepan, heat the coconut milk until it just begins to simmer.
- Pour the hot coconut milk over the chocolate chips and let it sit for 2-3 minutes.
- Stir until the chocolate is melted and the ganache is smooth.
- Allow the ganache to cool slightly until it thickens but is still pourable.
Add the Drip Topping and Serve:
- Pour the slightly cooled ganache over the top edge of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the ganache around the sides of the cake if needed.
- Slice and enjoy this beautiful and indulgent dessert!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
- Coconut Milk: Full-fat coconut milk gives the best texture and richness for the ganache.