Vegan Chocolate Almond Marble Cake

By Samantha Enochs on June 29, 2009 in cake, Recipes

Can you say decadent? This Dense, moist, gently sweetened vegan marble cake will leave you pleasantly satisfied and yet not at all ‘chocolated out’! With a marbled, slightly crunchy ‘butter cream’ frosting in the center, you’ll love this. It’s perfect to serve after a light meal with hot tea by it’s side. Recommended for all occasions.

Serves: 4
Prep time : 15 minutes
Bake time : 50-60 minutes

You will need:

2 Cups Flour.
2 Tbs. Ener-G Egg Replacer.
2 Tbs. Baking Soda.
1/4 Cup Sugar*
4 Tbs. “Butter” (Melted).
1 1/2 Cups Almond Milk.
1 Tsp. Almond Extract.
1/3 Cup Cocoa Powder (Unsweetened).
1/2 Tsp. Salt.

For the Frosting:

1 Stick or 8 Tbs. “Butter” (Room temperature).
4 Tbs. Sugar*
1 Tsp. Almond Extract.
2 Tbs. Cocoa Powder.

*Let’s talk about Sugar. What kind do you use? Many Vegans choose not to use regular, table sugar do to processing through char, as the charcoal could be animal derived. Some Vegans feel that while it is animal, it does not create demand and it is not cruelty and therefore eat it anyway. What this recipe calls for is the sugar you use.

I recommend granulated natural sweetener or organically-grown unbleached sugar or, if nothing else, at least pure beet sugar.

Instructions:

First step is always to pre-heat your oven to 325 degrees. I know it sounds low, but this is a dense and moist cake, so it needs a low and slow bake. Prepare 2 8×8 glass dishes (any shape you like. I use square). You prepare them by oiling the bottoms and side very well. Sit them aside and start the batter.
Start with the Almond part of the batter. Sift 2 cups of flour into a large mixing bowl. Add Ener-G, Baking Soda, Salt and Sugar, and sift again. Now add the wet ingredients. Pour in the almond milk, extract and melted butter. Mix well. If the batter is a little thick (meaning if it doesn’t pour), add a little more Almond Milk and a Tsp. more extract. Mix well, but don’t go crazy, you don’t want the cake to be chewy.

step 2

Pour half the batter into another bowl. Now it’s time to add the Cocoa powder. Mix it in really well, until you have achieved chocolaty greatness.

step 3

This step is a little hard. Not so much hard as tricky. Take the prepared pans and split the almond evenly between them. Spread the batter out so it reaches the sides. Now take the chocolate batter and do that same. Split them evenly between the pans. Pour it right in the center. When the batter is divided (and after batter you’re done licking the bowls), take a small fork and, starting in the middle, begin to drag the batter around, swirl the almond into the chocolate and the other way around until you achieve the picture below. (If you are having a hard time swirling, it may be because the batter is to thick, sometimes trial and error is the only way to get it right.)

step 4

Bake in the preheated oven for 45-60 minutes. Depending the batter thickness. The cake is done when a toothpick inserted in the center comes out clean.
Let cool for 20 minutes. While it’s cooling, lets make up the frosting. Now I say it’s kinda crunchy because I don’t powder the “sugar” that I use. I like that slightly grainy texture. It’s up to you. Take a stick (or 8 Tbs.) of room temperature butter and whip together with the sugar and almond extract. Separate half into one bowl and add the cocoa powder to the other half. Mix well.

there you go!

When the cake is cool, remove one and lay it marble side down on a plate. Frost the top with the almond frosting fist, then the chocolate on top. Swirl them around a bit before adding the second cake, marble side up. Cut into four even pieces and enjoy with a glass of Almond Milk or a cup of Herbal Tea.