Vegan Marble Cake Like Oma’s German Marmorkuchen (Made Plant-Based)

by: Sylvie Fulson  /  Oma Gerhild's daughter-in-law and plant-based cook

This vegan marble cake, inspired by Oma’s Marmorkuchen, has all the goodness of the original, just made plant-based.

Jump to recipe ⇣

This vegan marble cake is just like the classic German Marmorkuchen, only made plant-based.

As I was going through Oma Gerhild’s dessert recipes, looking for one I could turn into a plant-based version, her German marble cake caught my eye.

Partly because of its simple ingredients—it seemed I could make the cake exactly the same way while simply substituting the eggs and dairy for their vegan counterparts.

But also because this cake happens to be one of my husband’s childhood favorites. In fact, he loved it so much that he started making it himself, except all chocolate! Knowing how much he fancied it growing up, I knew I had to give it a try.

And I’m so glad I did! It’s delicious and buttery, not overly sweet, with a dense yet tender crumb that is so satisfying—and so close to the original that no one missed a thing.

Not only is this vegan cake husband-approved, it’s also Oma- and Opa-approved!

Top Tips for Best Results

1. Blend the Silken Tofu Until Perfectly Smooth: You don’t want to end up with little chunks of tofu in your batter.
2. Use Room-Temperature Ingredients: The vegan butter, blended tofu, and soy milk should be brought to room temperature before using to ensure a smooth batter and and an evenly baked cake.
3. Don’t Over-Swirl: For a pretty marbling effect, pass a knife 2 or 3 times through the batters. Overmixing can blend the two colors into one.
4. Make it the Day Before: It tastes even better the next day as the flavors deepen and the crumb becomes even more tender overnight.

From Oma's heart to your table

Complete your set today - order now!

Vanilla or Almond Flavor?

German marble cake is traditionally made with vanilla sugar or vanilla extract. But if you’ve been around here for a while, then you probably know how much Oma Gerhild LOVES marzipan and often adds almond flavoring to many of her desserts.

Using almond extract in this cake recipe is Oma’s unique twist on a classic and since this is what my husband grew up on, I wanted to keep the same flavor profile. I mean, who doesn’t love the combination of almonds and chocolate?? So good!

A fun traditional variation is to add a splash of rum (in addition to the vanilla—or almond!) to one or both batters for added depth and warmth.

How to Make Vegan Marble Cake

Before starting, give yourself at least 30 minutes to bring your vegan butter, blended silken tofu, and the soy milk to room temperature.

• Vegan Butter: Cut the butter up into small pieces and let it sit out for 15 to 30 minutes.
• Silken Tofu: Start by blending a block of silken tofu until completely smooth, then portion out the amount you need for the recipe. Let it sit on the counter for about 20 to 30 minutes. You can also use a warm (not hot) water bath, stirring the tofu two or three times, to speed up the process—this will take about 5 to 10 minutes.
• Soy Milk: Let it sit on the counter for 30 to 40 minutes or use a warm water bath to have it ready in 5 to 10 minutes.

And now, here’s a summary of how to make a vegan German marble cake. For more detailed instructions, see the recipe card below.

First, combine some semisweet chocolate with a little bit of soy milk in a saucepan over low heat and stir until the chocolate melts. Set it aside to cool.

Melt the chocolate with plant milk until smooth. This becomes the rich chocolate part of the marble batter.

Grab a large mixing bowl and beat the vegan butter and some sugar together until nice and creamy.

Now add a little bit of almond extract and the blended silken tofu and continue beating until the mixture is well mixed.

Start by mixing the ingredients until smooth and creamy. This is the base for your vegan marble cake batter.

Now for the dry ingredients: mix together the flour, baking powder, and salt in a medium bowl.

Alternating between the flour mixture and a cup of soy milk, you’re gonna stir in a little at a time until both the flour mixture and soy milk are all used up and you’ve got a smooth batter.

Once the dry ingredients and soy milk are added, the batter becomes thick, smooth, and ready for the pan.

Now spoon ⅔ of that batter into a very well-greased Bundt pan.

Spoon the vanilla batter into the prepared pan first, making an even base for that classic Marmorkuchen look.

Grab the cooled melted chocolate and mix it into the remaining batter in the bowl.

Take part of the batter and stir in the melted chocolate to make the darker half of the marble cake.

Spoon the chocolate batter over the plain batter in the pan.

Add the chocolate batter over the vanilla batter, then gently swirl for that old-fashioned marble effect.

Take a knife and gently pass it through both batters two or three times, then smooth out the top.

Place the Bundt pan in a preheated oven for one hour, or until a wooden pick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan before turning it out so it keeps its shape nicely.

Let the cake cool in the pan for just 10 minutes, then turn it out onto a wire rack to cool completely.

You'll notice I didn't marble the marble cake this time when I made it for Oma Gerhild who was coming over. I knew that she and Opa both love the cake with large sections chocolate.

How to Serve German Marble Cake

German marble cake, vegan or not, is perfect for afternoon kaffeeklatsch or after a leisurely Sunday dinner.

The best way to serve it is at room temperature with a dusting of powdered sugar—simple and unfussy, not to mention, delicious.

For an extra special touch, drizzle the cake with a chocolate glaze and serve with a dollop of whipped cream and fresh berries on the side.

And, of course, we can’t forget that cup of coffee or tea!

Storage Tips

Room temperature: Keep your cake tightly wrapped in plastic wrap or in an airtight container on your counter (away from sunlight) for up to 3 days. This is best for optimal flavor and texture.

Fridge: Keep it in the fridge wrapped tightly in plastic wrap or in an airtight container for up to one week. This is best if the cake is glazed, your kitchen is too warm, or you need longer storage. But do bring the cake to room temperature before serving.

Freezer: Store it in the freezer for up to 3 months. Make sure it’s completely cool before you wrap the whole cake or individual slices tightly with plastic wrap. Then add an extra layer of foil or place in a freezer bag or airtight container. To thaw, place in the fridge overnight or on the counter for 2 to 3 hours (30 to 60 minutes for slices). Unwrap before the cake is completely thawed.

Substitutions

Semisweet chocolate: Use bittersweet chocolate if you prefer a darker chocolate flavor.

Unsweetened soy milk: You can use unsweetened oat or almond milk, but the result may be a softer, more delicate cake. Soy milk is optimal for keeping this recipe as authentic as possible because of its much higher protein content. Protein is what helps with structure and binding—roles that eggs and dairy would normally play.

Vegan butter: Use any vegan butter you like. Just make sure it is unsalted and room temperature.

Sugar: I use organic cane sugar, but you can use granulated sugar—just make sure it’s labeled “organic,” “vegan,” or “beet sugar,” if the vegan in your life is concerned about sugar processed with bone char. Coconut sugar is another option, but it will darken the crumb and have a slight caramel flavor.

Almond extract: Use vanilla extract for that classic German marble cake flavor and/or add a splash of rum for a fun and traditional alternative.

Blended silken tofu: Use the same amount of unsweetened applesauce or plant-based yogurt. It will affect the crumb slightly, making it softer and lighter, and the yogurt might add a little tang, but the resulting cake should still be delicious.

All-purpose flour: You can use cake flour for a more delicate crumb, or half whole wheat and half all-purpose flour for a nuttier and denser cake.

Bundt pan: Use a loaf pan if you don’t have a Bundt pan, but it will take a little longer to bake. Start checking after 60 minutes. The cake is done when when a wooden pick inserted in the center comes out clean or with a few moist crumbs.

Print Recipe ♥ Save Recipe

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.

Prep Time:

20 minutes

Bake Time:

1 hour

Total Time:

1 hour 20 minutes

Servings:

Makes 16 servings

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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Join Oma's Kaffeeklatsch

Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German.

 

Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰

 

Email address

First name

CLICK TO JOIN NOW

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. Authentic German Potato Dumplings Recipe: Oma's Kartoffelknödel

   Mar 07, 26 09:03 PM

   
   German potato dumplings (kartoffelklöße) are a family favorite, the perfect side to almost any meal. I’ll show you exactly how I make them.

   Read More

2. Beer Mustard Sauce Recipe (Bier-Senf-Soße)

   Feb 07, 26 03:24 PM

   
   Creamy Beer Mustard Sauce (Bier-Senf-Sauce) made with German beer and mustard. Perfect for schnitzel, sliders, pretzels, or bratwurst.

   Read More

3. Authentic German Oven-Cooked Goulash Soup Recipe (Gulaschsuppe)

   Jan 26, 26 09:08 PM

   
   My authentic German goulash soup (Gulaschsuppe) is oven-cooked for deep flavor, with tender beef, potatoes, and plenty of paprika

   Read More

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.