Vegan Strawberry Marble Cake
This vegan strawberry marble cake is pure nostalgia in every bite! Super tender, perfectly moist, and buttery, it features layers of ultra-fruity strawberry and floral vanilla. A simple, family-friendly treat that requires only 10 easy-to-find ingredients. No artificial coloring or flavoring here!
Ingredients
Main Batter
- 2 and 1/2 cup (312 g) all-purpose flour
- 3/4 cup + 2 tbsp (187 g) granulated white sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp (70 g) vegan butter melted
- 3/4 cup (180 ml) unsweetened plant-based milk
- 1/3 cup (80 ml) oil
- 1 tbsp + 1 tsp (20 ml) vanilla extract
Strawberry Batter
- 5 tbsp freeze-dried strawberry powder
- 2 tbsp (30 ml) unsweetened plant-based milk
- 1 tbsp (15 ml) lemon juice
Instructions
- Preheat your oven to
350 °F (175°C). Lightly grease an 8×4-inch (20×10 cm) loaf pan with butter and line it with parchment paper.
Main Batter
- Whisk the dry ingredients. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until fully combined.
- Melt the butter. Dice the butter and add it to a small saucepan. Melt it over low heat. Set it aside and let it cool for 5-10 minutes. Important: Your butter should not be hot, just melted, otherwise it will activate the baking powder too early.
- Pour in the liquid ingredients. To the mixing bowl, add the unsweetened plant-based milk, oil, melted butter, and vanilla extract. Mix using a whisk until the batter forms a smooth consistency.
- Flavor the strawberry batter. Scoop out about 1 cup (roughly 12 ounces / 340 g) of the vanilla batter and transfer it to a smaller mixing bowl. Add the strawberry powder, plant-based milk, and lemon juice, and mix until well combined.
- Transfer to piping bags. Prepare two piping bags fitted with a 2-inch flat tip. Transfer the vanilla batter to one and the strawberry batter to the other.
- Assemble. Pipe a thin layer of the vanilla into the bottom of the loaf pan. Try to make it as even as possible. Next, pipe a layer of the strawberry batter on top. Keep alternating: vanilla, strawberry, and finish with a layer of vanilla. I ended up making three layers of strawberry, but that will depend on how thick your layers are.
- Decorate the top (optional). Add a small drizzle of strawberry batter over the vanilla layer, then gently swirl it with a knife to create a marble effect. Do not go too deep, as you only want to swirl the top layer.
- Create a line in the middle. Here's a little trick to make your cake crack exactly in the middle as it bakes: Dip a silicone spatula into a tablespoon of melted butter (or oil), then draw a straight line down the middle, about 1/2 inch (1 cm) deep, along the entire length of the batter.
- Bake. Finally, bake the marble cake for about 1 hour or until the top is golden brown. Allow it to cool down for at least 30 minutes before removing it from the loaf pan.
- This marble cake can be stored for up to 5 days. Just wrap it tightly in plastic wrap to prevent it from drying out.
Notes
Ensure that all of your ingredients are at room temperature.
It's important that both the melted butter and plant-based milk are at room temperature. If the milk is cold, it will cause the melted butter to solidify, making the batter grainy. On the other hand, if the melted butter is too hot, it will activate the baking powder too early, preventing your cake from rising correctly during baking.Keep an eye on the cake during baking.
Depending on your oven, you may need to rotate the loaf pan occasionally to ensure even browning. If you notice the top of your cake getting brown too quickly, simply move the pan to the lower rack of your oven.Don't open the oven door too soon.
Do not attempt to open the oven door during the first 30 minutes of baking, as it may cause your cake to deflate.Allow the cake to cool inside the loaf pan.
Once your cake is done, allow it to cool down in the loaf pan for at least 30 minutes before transferring it to a cooling rack. If you try to remove it too soon, it may crumble.