Marble Pound Cake Recipe
Introduction
This marble pound cake offers a delightful swirl of vanilla and chocolate flavors, perfect for any occasion. Made with plant-based yogurt and olive oil, it’s a moist and tender treat that’s simple to prepare and sure to please.
Ingredients
- 2 cups Self Rising Flour
- 1 1/3 cup Vanilla Plant-Based Yogurt
- 1/2 cup Mild-Flavor Olive Oil (or melted vegan butter)
- 1 cup Unrefined Sugar
- 3 tablespoons Unsweetened Cocoa Powder (plus 4 tablespoons warm water to dissolve)
- 2 teaspoons Vanilla Extract
Instructions
- Step 1: Preheat the oven to 350 °F (180 °C). Line a 9-inch by 5-inch pound cake pan with parchment paper and spray the sides and bottom with cooking oil. Set aside.
- Step 2: In a large mixing bowl, whisk together the vanilla yogurt, olive oil, and sugar. If your yogurt is unflavored or lightly flavored, stir in the vanilla extract.
- Step 3: Fold in the self-rising flour and stir until the batter is thick and smooth.
- Step 4: Divide the batter evenly into two bowls and set aside.
- Step 5: In a small bowl, whisk together the cocoa powder and warm water until smooth.
- Step 6: Pour the cocoa mixture into one of the bowls with batter and stir to combine evenly. You now have one vanilla batter and one chocolate batter.
- Step 7: In the prepared pan, spoon dollops of about 1/4 cup of vanilla batter, then chocolate batter on top, alternating until all the batter is used.
- Step 8: Gently jiggle the pan so the batter spreads to the edges and fills the pan evenly.
- Step 9: Bake for 50-60 minutes. Insert a toothpick into the center; if it comes out clean, the cake is done. If not, continue baking in 10-minute increments until set.
- Step 10: Let the cake cool on a rack, then allow it to reach room temperature for about an hour before serving.
Tips & Variations
- For a richer flavor, substitute mild olive oil with melted vegan butter.
- Use flavored plant-based yogurt such as vanilla to enhance the taste without adding extra vanilla extract.
- To create a more intricate marble effect, swirl the batters together gently with a knife before baking.
Storage
Store the marble pound cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or enjoy at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of plant-based yogurt?
Yes, regular yogurt works well in this recipe and will yield a similar moist texture. Adjust vanilla extract accordingly if using flavored yogurt.
What can I use if I don’t have self-rising flour?
You can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
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Marble Pound Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Marble Pound Cake is a delightful vegan treat combining rich chocolate and vanilla flavors in a moist, tender crumb. Made with plant-based yogurt, olive oil, and self-rising flour, this cake offers a satisfying texture and beautiful marbled appearance, perfect for any dessert or tea-time snack.
Ingredients
Dry Ingredients
- 2 cups Self Rising Flour
- 1 cup Unrefined Sugar
- 3 tablespoons Unsweetened Cocoa Powder
Wet Ingredients
- 1 1/3 cup Vanilla Plant-Based Yogurt
- 1/2 cup Mild-Flavor Olive Oil (or melted vegan butter)
- 2 teaspoons Vanilla Extract
- 4 tablespoons Warm Water (to dissolve cocoa powder)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 °F (180 °C). Line a 9-inch by 5-inch pound cake pan with parchment paper and spray the sides and bottom lightly with cooking oil. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vanilla plant-based yogurt, olive oil, and unrefined sugar until smooth and combined. If your yogurt is unflavored or lightly vanilla-flavored, add the 2 teaspoons of vanilla extract and mix well.
- Add Flour: Fold the self-rising flour gently into the wet mixture and stir until the batter becomes thick and smooth without overmixing.
- Divide Batter: Evenly divide the batter into two separate bowls for the vanilla and chocolate portions. Set aside.
- Make Cocoa Mixture: In a small bowl, whisk together the unsweetened cocoa powder with the 4 tablespoons of warm water until fully dissolved and smooth.
- Combine Chocolate Batter: Pour the cocoa mixture into one of the bowls containing batter and stir until the chocolate flavor is evenly incorporated, creating your chocolate batter.
- Layer Batters in Pan: In your prepared loaf pan, alternately dollop about 1/4 cup of vanilla batter and 1/4 cup of chocolate batter on top of each other until all the batter is used up.
- Settle Batter: Gently jiggle or tap the pan slightly to help the batter spread evenly to the edges and fill the pan completely without air pockets.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. If not, continue baking in 10-minute increments until set.
- Cool and Serve: Remove the cake from the oven and let it cool on a wire rack. Allow the cake to come to room temperature for about 1 hour before slicing and serving to ensure the best texture.
Notes
- Using plant-based yogurt and olive oil make this cake suitable for vegan diets.
- Self-rising flour already contains leavening agents, so no additional baking powder is needed.
- The warm water helps dissolve the cocoa powder for a smoother chocolate batter and better marbling effect.
- Ensure not to overmix the batter to keep the pound cake tender and moist.
- Alternating batters carefully creates the characteristic marble pattern in the finished cake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: marble pound cake, vegan cake, plant-based dessert, chocolate vanilla cake, olive oil cake, easy pound cake recipe
