dit Marmerpondkoek is a plant-based pound cake made with alternating layers of chocolate and vanilla and only 5 wholesome ingredients! It’s a classic French recipe that looks fantastic and tastes even better.
Ek hou van maak pond koeke such as my classic Veganistiese Pondkoek, Lemoenpondkoek, of Veganistiese Suurlemoenpondkoek, but today I wanted to make my simple version of the classic French marble cake.
This pound cake is made without swirling the batter. Instead, the technique works by layering dollops of alternating dough on top of each other. But the classic recipe has too many ingredients and takes quite a bit of time, so I tried to simplify it as much as possible, and I managed to take it down to just 5 ingredients.
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Marmerpondkoek
Bestanddele
- 2 koppies Bruismeel - (aantekening 1)
- 1 ⅓ koppie Vanielje Plantgebaseerde Jogurt - (aantekening 2)
- ½ koppie Sagte-geur olyfolie - of gesmelte veganiese botter
- 1 koppie Ongeraffineerde Rietsuiker - (aantekening 3)
- 3 eetlepels Onversoete Kakaopoeier - + 4 tablespoons warm water to dissolve
opsioneel
- 2 teelepels Vanielje-ekstrak
instruksies
- Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-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.
- Vou die selfrysende meelblom by en roer tot die beslag dik en glad is.
- 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
Voeding
Bestanddele en vervangings
You only need 5 ingredients to make the dough.
- Bruismeel – Self-rising flour ensures the cake rises properly. If unavailable, replace it with 2 cups of all-purpose flour plus 3 teaspoons of baking powder. Avoid almond or coconut flour, which will change the texture and make the cake too dense. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
- Vanielje Plantgebaseerde Jogurt – Yogurt adds moisture, flavor, and tenderness. If using plain plant-based yogurt, add 2 teaspoons of vanilla extract to prevent the cake from tasting bland. Soy, almond, or coconut yogurt all work fine.
- Ligte olyfolie – Olive oil brings moisture without overpowering the flavor. You can substitute with melted vegan butter, sunflower oil, or vegetable oil. I prefer to avoid high-flavor oils for this cake, like avocado oil or extra-virgin olive oil.
- Suiker – Sugar sweetens the batter and contributes to the soft crumb. Use coconut sugar or brown sugar for a richer taste, but note that these will darken the batter slightly.
- Onversoete Kakaopoeier – Cocoa powder is used to make the chocolate swirl. It dissolves easily with warm water to form a smooth chocolate mixture. Dutch-processed cocoa offers a richer color, while natural cocoa has a more intense flavor.
- Vanielje-ekstrak – I use this optional ingredient if my yogurt isn’t strongly flavored or plain. It’s not necessary if the yogurt already has a bold vanilla taste.
Hoe om marmerpondkoek te maak
This recipe is quite easy to make, all you need to do is split the batter and alternate dollops of colors to make the cake!
Combine the dough ingredients in a large mixing bowl until it’s sticky.
Split the dough evenly into two bowls.
Add a chocolate mixture made with cocoa powder and water to one of the bowls.
Incorporate the chocolate mixture into the dough and prepare a loaf pan with parchment paper.
Use a cookie scoop to drop a dollop of vanilla dough into the pan.
Add another dollop of chocolate batter, and another one of vanilla batter.
Keep doing this until the two bowls of batter are empty.
Gently shake the pan to flatten the dough.
Bake the marble pound cake at 350 °F (180 °C) for 50-60 minutes
Let the cake cool down on a wire rack or chopping board for a little while.
Carine se Bakwenke
I have a few additional tips for you that couldn’t fit in the recipe card below.
- Gebruik kamertemperatuur bestanddele – Ensure the yogurt and oil are at room temperature to help the batter mix smoothly and promote even baking.
- Moenie die beslag oormeng nie – Stir only until the ingredients are combined. Overmixing can develop too much gluten, making the cake dense and tough.
- Prevent Sinking – Tap the filled pan lightly on the counter to release air bubbles and ensure the batter reaches the edges evenly. This will prevent uneven rising.
- Check the Baking Early – Start checking the cake with a toothpick at the 50-minute mark. If the toothpick comes out with a few crumbs, the cake is ready. Be careful not to overbake, as this can make the cake dry inside.
- Cool Completely Before Slicing – Let the cake cool in the pan for at least 10 minutes, then transfer it to a wire rack to cool fully. This prevents crumbling and allows the flavors to set.
- Add a Glaze or Topping – Drizzle with a simple powdered sugar glaze or melted dark chocolate for a fancier presentation. A sprinkle of powdered sugar also works for an elegant, understated finish.
- Make Ahead and Store Properly – Store the pound cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 2 months.
- Bake Mini Loaves or Muffins – Divide the batter into smaller pans or muffin tins for quicker baking (25-30 minutes). These make great portion-controlled treats or gifts.
More Pound Cake Recipes
If you like pound cakes, you’ll love these!
can i reduce the sugar? Maybe reduce to 100g
The less sugar, the less structure the cake will have. But, if you it doesn’t bother you much then yes.
The cake tasted absolutely delicious but the only issue is I didn’t get the cake like consistency. It became too dense and a bread like consistency.
I used all purpose flour plus baking soda, it did rise. I used brown sugar but not the crystal like brown sugar, it’s the sticky tightly packed sugar.
I cant use white sugar right?
You are not suppose to use baking soda, but baking powder ! Baking soda is an alkali that requires a specific acid to activate, but this recipe lacks a strong enough acidic component to trigger the chemical reaction needed for a rise. Without that acid, the soda remains inert and creates a dense, flat cake rather than the carbon dioxide bubbles provided by the self-contained reaction in baking powder.
hi, I did use baking powder itself and, I just accidentally mentioned soda in the comment. It did rise when I made it. I can show you a picture. Is there anything else that is causing this issue?
The marble cake height depends heavily on the pan dimensions, as a wider pan forces the batter to spread horizontally rather than climbing vertically. Also, for the best “oven spring,” use convection mode to circulate heat evenly and ensure your baking powder is fresh enough to react with the acidity in the yogurt. If the powder is old or the oven temperature is too low, the heavy, batter of a pound cake won’t have the strength to lift. Finally, I bake at sea level, but if you are at higher altitudes, the air pressure is lower, which means your cake will rise much faster because there is less resistance pushing back against the batter. This sounds like a good thing, but the structure often hasn’t “set” yet, causing the over-expanded air bubbles to pop and the cake to collapse or look flat. To fix this, you often need to slightly reduce your leavening agents or increase your baking temperature so the cake sets before the air escapes.
I made this for a family get together today. It was a big hit especially with my little grandson who has an egg allergy, so he was very happy he could have some cake like everyone else.
I am so happy that your grandson could enjoy some cake, baking is for sharing.
Does the recipe not call for baking soda?
No, the recipe use self-rising flour which contains premeasured baking powder, and raise the cake.
This is one of the most delicious vegan cake I’ve ever made!
Thanks a lot!
Lekker
Dankie!
Can maple syrup or honey be used instead of sugar?
No, you can’t swap a crystal sweetener for a liquid sweetener, your baked goods will end up gummy and dense. You can se any unrefined crystal sweetener like coconut sugar.
this is soooooo good!
finally, a fun easy cake, just like I was looking for, for so long.
dankie !!!
Thanks for this lovely feedback on the marble cake!
Dankie!
My pleasure! let me know how it goes.
If I don’t have gluten free all purpose flour, what can I use for the gluten free alternative?
Nothing, I am sorry you need at least a all-purpose F blend + my recommendation on other gGF flours or it will be a fail. Egg-free baking are very difficult to make gluten-free, use my converter na hierdie skakel vir die beste resultate.