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.
- 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.
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!?
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
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!Print
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!
- 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
- 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!
Gluten free: I recommend using King Arthur Measure for Measure gluten free flour.
Keywords: marble loaf cake, marble pound cake, vegan pound cake, vegan marble loaf cake