Dette Marmorpundkake 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.
Jeg elsker å lage pund kaker such as my classic Vegansk pundkake, Appelsinpundkakeeller Vegansk sitronpundkake, 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.
Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!
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Marmorpundkake
Ingredienser
- 2 kopper Selvstigende mel - (merknad 1)
- 1 ⅓ cup Vanilje plantebasert yoghurt - (merknad 2)
- ½ cup Olivenolje med mild smak - or melted vegan butter
- 1 cup Uraffinert rørsukker - (merknad 3)
- 3 ss Usøtet kakaopulver - + 4 tablespoons warm water to dissolve
Valgfritt
- 2 ts Vaniljeekstrakt
Instruksjoner
- 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.
- Vend inn selvhevende mel og rør til røren er tykk og glatt.
- 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.
Merknader
Ernæring
Ingredienser og erstatninger
You only need 5 ingredients to make the dough.
- Selvhevende mel – 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 glutenfri omformer, men ikke glem bakepulveret.
- Vanilje plantebasert yoghurt – 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.
- Lett olivenolje – 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.
- Sukker – 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.
- Usøtet kakaopulver – 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.
- Vaniljeekstrakt – 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.
How to Make Marble Pound Cake
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.
Carines baketips
I have a few additional tips for you that couldn’t fit in the recipe card below.
- Bruk romtemperatur-ingredienser – Ensure the yogurt and oil are at room temperature to help the batter mix smoothly and promote even baking.
- Ikke bland røren for mye – 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.
- Sjekk bakingen tidlig – 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.
- Avkjøl helt før oppskjæring – 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.
- Legg til en glasur eller 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.
Flere oppskrifter med pundkake
If you like pound cakes, you’ll love these!
Vanilla yogurt is sweetened. If I substitute plain yogurt, do I need to add a little more sugar?
You can add an extra 1/4 cup to 1/3 cup if you have a very sweet tooth.
Hi, can I use a Bundt pan for this recipe? If so, any different baking instructions needed?
Thanks, it looks delicious and can’t wait to try it!
It should work but bundt pan have a larger volume the batter from this recipe won’t make a cake with much height. It means it will bake faster too I would closely watch the baking time 10 minutes before my recommendation inserting a toothpick in the cake. If it comes out clean, remove from the oven.
Made today and it was soo yummy, I put 3/4 cup sugar and it came out perfect
This looks divine!! Would this be stable enough for a tired wedding cake?
I am pretty sure it will the cake is dense and can handle frosting and weight.
I tried and follow step by step to make the marble cake but I used gluten free 1-1
The flavor are nice but I don’t know what went wrong, when I take a bite feels like I am eating a mochi muffin
noen tanker?
That’s why I don’t recommend gluten-free flour in m recipe, unless I tested it and give you proper option. Gluten-free flour blend are made of starchy flour, they give gummy texture to baked goods if you don’t have eggs in it – I never bake with eggs. Something that usually work better is replacing a cup of all-purpose Bob Red Mill gluten-free flour for 70% all purpose gluten-free, and 15 % of each oat and almond flour. But still, the texture will never be the same as seen in the picture, way gummier and chewier as you describe.
Dette fungerte akkurat som skrevet, takk!
So moist and yummy. Nonetheless, it looks so beautiful inside! My husband praised the cake with every bite!