This recipe is one of the longest project of my blog. Because making a Marble Cake that is vegan and gluten-free that ALSO has a good texture was quite a challenge.
It has literally been years that I have worked on this project on. It was either too try or too fudgy, not sweet enough or it had a funny colour.
Now I finally I got there and I’m very happy with this recipe. This vegan and gluten-free Marble Cake has a lovely fluffy texture and is just sweet enough.
The recipe has partially been sweetened with dates and doesn’t need any oil. The coconut cream adds an almost buttery flavour.
What I found quite fascinating when working on this recipes is how much difference it can make if I use 20g more or 10ml less of a certain ingredient and have quite a big impact on the final result. As soon as possible I will try another version that replaces polenta with semolina like rice.
Tipps for this vegan and gluten-free Marble Cake:
Baking tin – depending on the used baking tin the results can vary widely. A dark bundt cake mould with a good non-stick layer is my first choice. I also tried a baking paper lined loaf tin and the baking time changed considerably.
Needle test – to make sure that the cake has been baked properly, it is best to test it towards the end of recommended baking time with a needle or wooden skewer to see if the dough is still raw.
Measurements – Using the exact amounts listed in the ingredients is very important. I recommend to use a good kitchen scales (water can be weighed too).
Alternatives – at this point I can’t say much about possible alternatives for the listed ingredients. Because the results can vary so much, I recommend not to sub anything. I will keep working on version with alternatives (for example maple syrup instead of rice syrup or semolina rice instead of polenta).
Marble Cake (Vegan, Gluten-free)
For the vanilla dough:
- 150 g white rice flour
- 110 g polenta, fine
- 50 g tapioca starch
- 2 tsp baking powder
- 400 ml coconut cream (1 can)
- 80 ml water
- 70 g dates, pitted and diced
- 1 tsp vanilla
For the chocolate dough:
- 50 g white rice flour
- 30 g coconut sugar (or sweetener of your choice)
- 25 g FAIR-TRADE cocoa powder
- 1/2 tsp baking powder
- 250 g of the finished vanilla dough
- 100 ml water
For the chocolate glazing:
- 100 g FAIR-TRADE chocolate
- 40 ml plant mylk
- Preheat oven to 190°C (top-/bottom heat). Mix all the dry ingredients for the vanilla dough in a bowl.
- In another bowl mix all the dry ingredients for the chocolate dough. Prepare the baking tin.
- Blend coconut cream, water, dates and vanilla in a powerful blender until smooth. Stir this mixture into the bowl with the ingredients for the vanilla dough, using a whisk – it may seem quite liquidly at first but that's OK.
- Pour 250g of this mixture into the bowl with the dry ingredients of the chocolate dough and stir it with an additional 100ml of water. Make sure not too over mix it.
- Spread the dough in several big scoops of both vanilla and chocolate flavour into the baking tin until the dough is used up. Bake for approx. 30 minutes or until an inserted skewer comes out clean.
- Let the cake cool down before you add the glaze. For the glaze, melt the chocolate using the double boiler method. Then add the plant milk and stir to combine. Then glaze the cake.