Soft & Buttery Vegan Marble Loaf Cake (No Eggs, No Dairy!)
This chocolate and vanilla swirled fluffy marble loaf cake is tender, buttery, and so soft with the perfect swirl inside! With a really easy vanilla cake batter that’s then used for the chocolate batter, this marble pound cake is a dream to make and even more delicious to eat! Topped with a chocolate frosting, you won’t believe this Starbucks copycat recipe is made entirely vegan, dairy free, and without eggs!
Better than Starbucks Marble Loaf Cake- but vegan!
If you know me, then you know that I absolutely LOVE making a good Starbucks copycat recipe.
Just try my copycat Starbucks vegan pumpkin bread, vegan lemon loaf cake, vegan coffee cake and vegan pumpkin spice latte. Honestly, if you aren’t vegan, you won’t want to go back to the store bought stuff!
But this marble loaf cake is really it. Like a cross between my vegan vanilla pound cake and ultra moist vegan chocolate cake, the beautiful swirls of chocolate and vanilla are not just pretty to look at!
Here’s why you’ll love this recipe:
- Ease: Despite that mesmerizing swirl, this vegan marble pound cake is so easy to make. You don’t even need any equipment! Simply whisk together the vanilla cake batter, then divide half the batter for the chocolate. Next, we’ll use a really easy method to get a no fail beautiful swirl inside and bake!
- Texture: Honestly, this loaf cake is my absolute favorite. It tastes like a slice of cake- just buttery, soft, tender and with the most perfect tight yet delicate crumb texture.
- Simple ingredients: You don’t need pounds of butter nor eggs to make this marble loaf cake. In fact, you only need a few simple ingredients that you probably already have in your cupboard!
- Taste: If you’re a pretty fair lover of both chocolate and vanilla, like me, then this is the perfect recipe for you. With vibrant and light vanilla with rich and molten chocolate, it’s the best of both worlds.
Key ingredients:
- Flour: We’ll be adding cornstarch to this to help create a cake flour-like texture. So no need to go out and buy a whole box of cake flour! And yes, there’s a gluten free option 🙂
- Cornstarch: You can also swap in arrowroot starch if you’re allergic to corn!
- Sugar: I recommend a high quality sugar, like Florida Crystals Sugar. It’s not only delicious in taste, but it’s also certified vegan (which if you’re new here, this is an entirely vegan food blog dedicated to creating recipes that everyone will love! Just check out my about me page and cookbook to learn more 😉 ).
- Vegan butter: You can’t have a pound cake without butter! But don’t worry- we’re not using as much as traditional marble loaf cakes.
- Dairy free yogurt: This is my favorite egg substitute for vegan cakes. The texture is amazing in the final bake, thanks the acidity that reacts with the baking soda.
- Baking powder & baking soda
- Cocoa powder: Use a high quality cocoa powder, like Valhrona, if you can. It will make a difference!
- Vanilla extract and vanilla paste: I recommend adding in the vanilla paste as well for a stronger more robust vanilla flavor.
- Soy milk and coconut cream: If you have an allergy, you can just use soy milk or a heavier dairy free milk, like coconut milk.
Overview: Step by Step Photos on How to Make a Marble Swirl
Optional Chocolate Frosting (or Ganache!)
While I truly believe that this vegan marble loaf cake needs no notes, a little extra frosting on top, doesn’t hurt 😉 I made a quick 1/2 batch of my vegan chocolate frosting and swooshed on top with the back of my spoon.
It’s so quick and simple. Alternatively, vegan chocolate ganache is another great option! Just two ingredients, and quick and easy. Especially needed if you’re a chocolate lover more than vanilla 😉
An amazing gluten free option:
If you’re gluten free, do not worry- you can still enjoy this amazing marble loaf cake! I recommend using King Arthur Measure for Measure gluten free flour. It’s amazingly simple to swap into this recipe (either by using the cup measurements or the weighted measurements). And the texture is absolutely amazing.
Soft, tender, fluffy…I mean, you’d never know your marble pound cake is gluten free too!
This recipe is truly a feat, and honestly, with that beautiful chocolate vanilla swirl in the middle, how could you not be mesmerized!?
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Soft & Buttery Vegan Marble Loaf Cake (No Eggs, No Dairy!)
- Prep Time: 15
- Cook Time: 65-70
- Total Time: 0 hours
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This chocolate and vanilla swirled fluffy marble loaf cake is tender, buttery, and so soft with the perfect swirl inside! With a really easy vanilla cake batter that’s then used for the chocolate batter, this marble pound cake is a dream to make and even more delicious to eat! Topped with a chocolate frosting, you won’t believe this Starbucks copy cat recipe is made entirely vegan, dairy free, and without eggs!
Ingredients
- 3 cups (375) g all purpose flour or gluten free 1:1 baking flour
- 2 tbsp Let’s Do Organic! Organic Cornstarch or Arrowroot starch
- 1/2 cup (50 g) high quality cocoa powder
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) unsalted vegan butter, melted and cooled to room temperature
- 1 1/2 cups (300 g) organic granulated sugar
- 1 1/2 tbsp dairy free yogurt, room temperature
- 1 1/2 tbsp vanilla extract
- 1 cup (240 mL) dairy-free milk(such as oat milk or soy milk), room temperature
- ½ cup (120 mL) Let’s Do Organic! Heavy Coconut Cream, divided
- Optional topping: vegan chocolate frosting
Instructions
- Prep: Preheat the oven to 350F, and line an 8” loaf pan with parchment paper. Measure out all ingredients.
- Make the batter: In a large bowl, whisk together the melted vegan butter, dairy free yogurt, sugar, and vanilla extract. Add in the flour, cornstarch, baking powder, baking soda, and sea salt. Then pour in the dairy free milk as you continuously whisk. Pour in ¼ cup of the coconut cream as well, and whisk just until the dry ingredients are combined into the wet.
- Make the chocolate batter: Divide half the batter into a separate medium sized bowl, and add in the cocoa powder and remaining heavy coconut cream. Mix just until the cocoa powder is combined.
- Assemble the batter: Create the marble pattern by adding 2-3 tbsp dollops of vanilla batter and chocolate batter next to each other, alternating and layering the cake batter on top of itself (see photos for example). Use a butter knife to swirl the batter to create the marble pattern, being careful not to over swirl.
- Bake: Bake the marble loaf for 65-70 minutes, or until a toothpick comes out clean. If the loaf is browning too much, cover the top with tinfoil as it bakes.
- Cool: Remove from the oven and allow the loaf to cool before preparing the vegan chocolate frosting. Then frost and top as desired.
- Slice and serve: Enjoy!
Notes
Gluten free: I recommend using King Arthur Measure for Measure gluten free flour.
This loaf cake is very good but I did run into some problems… This makes a lot of batter and it took a pretty long time to bake, at least for me, about 90 minutes which kinda made the outside part pretty dense (nothing terrible, just not the preferred texture). While the flavor is really good the outside of the cake is a bit tough (?) at room temperature but gets a lot better when if you heat it up. Again it’s still very good but I’d probably just divide the batter into 2 smaller loaf pans next time so that they bake faster so and more evenly.
Hi Brit!!
I noticed in your narrative, you mention baking powder and baking soda, and how the baking soda is activated by the yogurt.
I don’t see baking soda in the recipe ingredients list, though. How much should we be using?
Thanks!
Hi Maggie! I’m SO sorry about that, you’re right! I just adjusted the recipe card- it should have always said 1/4 tsp. I’m so sorry! Hope that helps!
Hi Britt,
Could I substitute gluten-free baking flour for coconut flour?
Hi Yaras! Unfortunately no- coconut flour acts VERY differently in terms of flours, and is not 1:1. I’m so sorry!
Can I replace the flour with whole wheat flour?
I wouldn’t recommend this, as whole wheat flour needs more liquid! Your cake will be very dry if you do!
This marble loaf cake is so delicious – I’ve made it twice already and my partner and I love it. I would love this just as a vanilla pound cake as well. The vanilla flavor really comes through and the texture is *muah* (chefs kiss).
It comes together easily but I have two questions:
1. The coconut cream: is that a liquid (like milk), the think cream from a can of coconut milk or a whipping cream alternative (like the new country crock cream)? I am not familiar with the brand you recommend so am not sure that I’ve used the correct kind.
2. Both times, I’ve needed at least 15 more minutes. The edges then get a little crispy (which sometimes has a caramelized flavor, but can also dry it out). Any ideas what I’m doing wrong? Or suggestions?
I think this is a great recipe and hope you consider other flavor combos as well! Would look very pretty with a raspberry swirl.
Aw I’m so happy to hear this!! Will definitely work on a regular vanilla pound cake recipe too 🙂 And for your questions:
1. The coconut cream is the entire can! Sometimes people will refer to it as JUST the solids, but for this recipe, it’s the full can! I love using Edward & Sons’ heavy coconut cream, which really does act like a heavy cream (I use it to make vegan whipped cream too!). But I’ve also tested this recipe with the Plant Crock cream AND the Silk Vegan Heavy Cream because I want people to have a few options! They all work great!
2. Hmm I’m wondering if your oven runs a bit cooler? That happened to my old oven at one point! If the edges are getting crispy though, you can tent a piece of tin foil over the loaf as it bakes to prevent browning but still allow it to cook all the way through! I hope that helps!
And I LOVE your idea oh my goodness!! I was thinking a blackberry lavender version would be lovely too 🙂 I’m definitely considering doing a full vanilla version a few more fun twists! Thank you so much for the recommendations 🙂 SO SO happy you loved this so much!
Hi, can I use cake flour or spelt flour for this recipe? thanks
You can use cake flour, but use the gram measurements if you can!
Made this just yesterday and it is absolutely delicious! It was very fun and easy to make. I’m not a big fan of sweet foods but this cake isn’t too sweet at all– perfect. It’s a pretty little cake full of fudgy goodness. We loved it so much, and I’m bringing some for my coworkers today. Thank you for this recipe 🙂 I’ve shared it with many of my friends and I will definitely be making this again ASAP
This is wonderful!! So happy you loved it 🙂 Thanks so much for coming back to review!!
Hii,
this recipe sounds great!
Do you have an alternative for the heavy coconut cream or any heavy cream? We do not really have it in Germany. Can I use regular cream?
Hi Marlen! You can use dairy free milk (coconut milk, oat milk, soy milk, etc.) if you’d prefer!
Thank you so much!
Does applesauce work well in this recipe (instead of dairy free yogurt)?
Yes it does!
What can I use instead of yogurt? Do you think that applesauce would work?
Yes absolutely!
I made this some days ago, and this cake is not only beautiful, but also delectable! It’s so buttery and moist, I’m definitely making it again!
Can you sub oil for the butter?
Yes you can!
I want to make this GF but not vegan. Do you think I could substitute regular butter for the vegan one, and heavy cream for the coconut cream? Thanks!
I can’t guarantee it will work as I have not tried it non-vegan (seeing as I’m truly vegan!). With gluten free too, I really don’t know how it will turn out (I’ve tried it gluten free and vegan, but of course, swapping in a bunch of ingredients could alter these results). So sorry!