Marble Pound Cake

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5 from 2 votes

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www.theconsciousplantkitchen.com

This Marble Pound Cake is a plant-based pound cake made with alternating layers of chocolate and vanilla and only 5 wholesome ingredients!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/marble-pound-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Cooling1

Total Time2

Servings: slices

Calories: 206.4kcal

Author: Carine Claudepierre

Ingredients

2 cups Self Rising Flour (note 1)
1 ⅓ cup Vanilla Plant-Based Yogurt (note 2)
½ cup Light Olive Oil or melted vegan butter
1 cup Sugar (note 3)
3 tablespoons Unsweetened Cocoa Powder + 4 tablespoons warm water to dissolve

Optional

2 teaspoons Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch pound cake pan with parchment paper. Spray the sides and bottom of the pan with cooking oil. Set aside.
In a large mixing bowl, whisk vanilla yogurt, oil, and sugar. If your yogurt is unflavored or has a light vanilla flavor, stir in 2 teaspoons of vanilla extract.
Fold in self-rising flour and stir to incorporate until the batter is thick and smooth.
Divide the batter evenly into two mixing bowl. Set aside.
In a small bowl, prepare the cocoa mixture by whisking 4 tablespoons of warm water and unsweetened cocoa powder
Pour the chocolate mixture in one of the mixing bowl, stir to evenly incorporate. You now have two mixing bowls, one with vanilla batter and one with chocolate batter.
In the prepared loaf pan, add dollops of about 1/4 cup of vanilla batter, then chocolate batter, on top of each other, alternating until the bowls with batter are empty.
Slightly jiggle the pan to make sure the batter runs to the edges of the pan, and the pan is nicely filled.
Bake the cake at 350 °F (180 °C) for 50-60 minutes. Check if it is ready by inserting a toothpick in the center of the pound cake. If it comes out clean, it means you can remove the pan from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
Let the pound cake cool down on a cooling rack before at room temperature for 1 hour before serving.

Notes

Note 1: You can also use 2 cups of all-purpose flour and add 3 teaspoons of baking powder. I haven't tried all-purpose gluten-free flour and can't guarantee it works. The recipe won't work with almond flour or coconut flour.

Note 2: You can use any yogurt you like. If you are using plain yogurt, add 2 teaspoon vanilla extract, or the pound cake will be bland in flavor.

Note 3: You can use any crystal sweetener, like coconut sugar or brown sugar but the batter won't be as white

Note 4: You can skip the vanilla extract if your vanilla yogurt has a strong vanilla flavor.

Nutrition