Vegan Marble Cake

Vegan Marble Cake is one of my old recipes from 2008. The pictures weren't that great because I baked it in a 9x5 inch loaf pan, and it came out stubby. So after only a decade and a half I finally got around to updating the recipe and taking new pictures. This is such a great little cake that I wish I'd done it sooner. Plus this cake has no eggs! Tofu does all the work.

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No Electric Mixer, But You Need a Blender

This recipe comes together really quickly. You don't need an electric mixer because it's stirred by hand, but you will need a blender to puree the tofu mixture. Tofu is the cake's secret ingredient. The tofu along with extra baking soda (lots of leavening in this recipe) provide the protein, bulk and leavening action you'd normally get from eggs.

Other Ingredients

In addition to the tofu, Vegan Marble Cake calls for cake flour to keep it light, and a neutral oil for fat. For sweetness I've been using regular sugar. but I'm curious to see how allulose will work! I'll bet it would be very good with allulose since allulose helps makes things soft. But that's my next experiment. For now I think you should make this cake the way it is, especially if you love baking with tofu.

Loaf Pan Size

Below is a picture of my old cake which I baked in too wide of a pan. This cake works best in a smaller loaf pan or one that measures 8x4 inches across the top. Here's what mine looks like. It's a Fat Daddio pan which I'm pretty sure I picked up at Michaels. It was just the right size for this cake.

Here's the batter for the latest cake in the correct size pan.

Vegan Marble Cake Tips

• Be sure to use an 8x4 inch cake pan rather than an 8 ½ by 4 ½ inch or standard 9x5. This is a rather petite cake. You could also try two mini loaf pans and adjust the time.
• Sift the cake flour and then measure or just weigh out 150 grams and sift it. 1 ½ cups of sifted cake flour is the same as about 1 ⅓ cups unsifted.
• I used ½ teaspoon of salt and though it was good but a little salty, so ⅜ teaspoon is best unless you like a little hit of salt.
• Try to use silken tofu, but if you test with non-silken let me know how it works out.
• Good quality chocolate is key, so stick with chocolate rather than chips. I used 70%, but could go even sweeter with 60% or so.
• Any sort of vanilla should work, but the Nielsen Massey vanilla bean paste was awesome in this little cake.

Vegan Marble Cake

1 ½ cups sifted cake flour, measured after sifting (150 grams)
1 ½ tsp baking powder
1 teaspoon baking soda
⅜ teaspoon salt
5 oz silken tofu, drained ( I used Mori Nu Silken Firm)
⅔ cup granulated sugar (135 grams)
⅓ cup neutral vegetable oil
¼ cup soy or almond milk (or cow milk if not worried about dairy)
2 teaspoons vanilla extract or vanilla bean paste
2 oz semisweet chocolate, melted and cooled, good quality

Instructions

Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan and line with a strip of parchment paper.

Sift cake flour and measure, then whisk it with baking powder, baking soda and salt. Put it in your mixing bowl.

Process tofu, sugar, vegetable oil, almond milk and vanilla until smooth. Add tofu mixture to flour mixture and stir with a wooden spoon until fairly smooth. Measure out a little less than 1 cup of batter and mix with melted chocolate.

Pour most of the vanilla batter into pan, top with a line of chocolate batter, then arrange whatever remaining vanilla batter you have on top. Bake for 30 minute or until a wooden skewer inserted comes out clean.

• Tofu Peanut Butter Pie
• Almost Fat Free Chocolate Cake
• Pan Fried Glazed Tofu
• Vegan Chocolate Chip Scones
• Vegan Gingerbread Muffins

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