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Vegan Marble Cake (veganer Marmorkuchen)

Impress your friends and family with this delicious and deeply satisfying plant-based version of a German classic. With the same buttery flavor and tender crumb you’d expect from the original, it’s a cake everyone can enjoy.

Ingredients:

• 3 oz (85 g) semisweet chocolate
• ¼ cup (60 ml) unsweetened soy milk
• ¾ cup (170 g) unsalted vegan butter, room temperature
• 1¼ cups (250 g) sugar
• 1 tsp (5 ml) almond extract
• ¾ cup (180 ml) blended silken tofu, room temperature (see Notes/Hints below)
• 2½ cups (325 g) all-purpose flour
• 2½ tsp (10 g) baking powder
• ¾ tsp (4.5 g) salt
• 1 cup (240 ml) unsweetened soy milk, room temperature

Instructions:

1. Preheat the oven to 350°F (180°C). Thoroughly grease a 12-cup Bundt pan and set aside.
2. In a small saucepan over low heat, combine the chocolate and ¼ cup (60 milliliters) soy milk and stir until the chocolate melts. Let cool.
3. Beat the vegan butter and sugar until creamy in a large mixing bowl. Add the almond extract and tofu, beating until well mixed.
4. In another bowl, mix together the flour, baking powder, and salt.
5. Stir the flour mixture into the sugar mixture a little at a time, alternating with the soy milk. Spoon ⅔ of the batter into the Bundt pan.
6. Add the cooled chocolate mixture to the remaining batter and mix well. Spoon the chocolate batter over the plain batter in the pan.
7. Swirl a knife through both batters to marble, then smooth the top.
8. Bake for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 10 minutes, then remove it from the pan and place it back on the wire rack to cool completely.
10. To serve, place the cooled cake on a serving plate and dust with powdered sugar or drizzle with a chocolate glaze (see Notes/Hints below).

Notes/Hints:

• Make sure the semisweet chocolate is vegan.
• For a more traditional cake, use vanilla extract with an optional splash of rum in one or both batters.
• Place a block of silken tofu in a blender and blend until completely smooth. Measure out ¾ cup (180 milliliters) for this recipe and store the remaining tofu in the fridge for later use. (I had about ¼ cup (60 milliliters) of excess blended tofu which I used to replace the egg in Oma Gerhild’s Quick & Easy Potato Pancakes )
• If you prefer ⅔ of the cake to be chocolate, use 6 ounces (170 grams) semisweet chocolate and ½ cup (120 milliliters) soy milk in Step 2. In Step 5, spoon only ⅓ of the white batter into the pan.
• To make a chocolate glaze, put ½ cup (85 grams) vegan chocolate chips, 2 tablespoons (28 grams) vegan butter, and 2 tablespoons (30 milliliters) corn syrup in a bowl. Microwave for about a minute, until the chocolate can be stirred smooth.

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