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This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless. Step-by-step recipe.
THIS MARBLE BUNDT CAKE IS
- vegan
- dairy-free
- egg-free
- moist
- fluffy
- soft
- so delicious
- made from one batter
- made with sour cream and oil
- quick and easy to make
- freezer friendly
WHAT YOU NEED TO MAKE VEGAN MARBLE BUNDT CAKE
You need the following ingredients to make this bundt cake (the exact measurements are in the recipe card below):
- All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
- Baking powder and baking soda
- Salt – balances the sweetness.
- Granulated sugar
- Oil – improves the texture and makes the cake moist. I used sunflower oil, but you can use any oil neutral in flavor.
- Vegan sour cream – adds moisture to the cake. Use vegan sour cream with 15% fat. Make sure it is at room temperature. You can substitute it for coconut yogurt.
- Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
- Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
- Cocoa powder – use good quality natural cocoa powder.
- Powdered sugar
Equipment you need:
- Bundt cake pan – 24cm (9,5 inch)
- Medium size bowl
- Large bowl
- Whisk
- Sifter
- Silicon spatula
- Skewer
- Cooling rack
HOW TO MAKE THE BEST VEGAN MARBLE BUNDT CAKE
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the pan
Preheat the oven to 355°F (180°C). Grease a 9,5’’(24cm) bundt cake pan with oil or vegan butter and lightly dust it with flour. Set aside.
2. Step: Mix dry ingredients
In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.
3. Step: Make the cake batter
In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.
Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.
4. Step: Assemble the cake
Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.
5. Step: Bake the cake
Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.
Before serving, dust the cake with powdered sugar.
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE MARBLE BUNDT CAKE?
Store the cake in an airtight container at room temperature or in the fridge.
HOW LONG DOES BUNDT CAKE LAST?
The bundt cake will last for up to 3 days at room temperature or for up to 5 days in the fridge.
CAN YOU FREEZE BUNDT CAKE?
To freeze the bundt cake, first, make sure it has cooled down completely. Then put it in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Cinnamon Coffee Cake
- Raspberry Coffee Cake
- Bakery Style Chocolate Chip Muffins
- Chocolate Chunks Banana Bread
- Blueberry Streusel Muffins
- Lemon Poppy Seed Loaf Cake
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
VEGAN MARBLE BUNDT CAKE
Ingredients
- 300 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 200 g granulated sugar
- 120 g sunflower oil
- 200 g vegan sour cream* (15% fat), room temperature
- 100 ml oat milk, room temperature, or any plant-based milk
- 1 tbsp apple cider vinegar, or lemon juice
- 18 g cocoa powder
- powdered sugar, optional
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 355°F (180°C). Grease bundt cake pan** with oil or vegan butter and lightly dust it with flour. Set aside.
Combine dry ingredients
- In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.
Make the cake batter
- In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.
- Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.
Assemble the cake (check the steps-by-step-photos in the text above)
- Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.
Bake the cake
- Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.
- Before serving, dust the cake with powdered sugar.
- Enjoy!
Notes
** Bundt cake pan: I used a 24cm bundt cake pan (about 9,5 inches). Storing: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it for up to 3 months. Please read my blog post above for tips and helpful information.
Nutrition
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Nutrition Facts
Serving: 1 slice / Calories: 184kcal / Total Fat: 8,7g / Saturated Fat: 2,4g / Cholesterol: 0mg / Total Carbohydrate: 25,7g / Fiber: 1,0g / Sugar: 11,2g / Protein: 2,1g / Sodium: 137mg / Potassium: 37mg / Iron: 1mg
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