This vegan marble cake is as simple as it is rewarding to make.  The fun chocolate ribbons throughout the moist cake make it a great dish for entertaining or gifting.


  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 cup sugar
  • ½ cup Forager Project Vegan Butter, at room temperature
  • 1 ½ cups Unsweetened Vanilla Cashewmilk Yogurt
  • ¼ cup cocoa powder
  • 2 tablespoons flax eggs*
  • ¼ teaspoon salt


Preheat the oven to 350ºF. Line a loaf tin with parchment paper.

*To make the flax eggs, mix 2 tablespoons of ground flax seeds with 5 tablespoons of water. Let this mixture thicken while working on the next steps.

In a medium-size bowl, mix the sugar, yogurt, vegan butter, and flax eggs. In a large mixing bowl, sift the flour, salt, and baking powder. Fold the wet ingredients into the dry ones. Pour ⅓ of the batter into another bowl, add the cocoa powder, and stir until combined.

You can now start layering your marble cake. Pour half of the plain batter into the loaf tin, spreading it out evenly with a spatula. Then pour half of the cocoa batter into the loaf tin. Repeat with the remaining plain and cocoa batters. Zigzag a knife through the batter to create the marbling effect.

Bake for 60-70 minutes, until the loaf cracks in the middle, and a toothpick comes out clean. Cool on a rack before slicing the marble cake.

Slices of Vegan Marble Cake on a Rack


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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