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.