I may have mentioned at some point that I’m a culinary school graduate (restaurant chef) with one year bakery training on top of that. Now this was all very long time ago and I really don’t consider myself as a great cook or baker. But sometimes (usually when I’m hungry) I get inspired to create something delicious, such as this little cake I just made. My mom used to make the best marble cake (we call it tiger cake because it has stripes) and I use her recipe modified (without cow milk and eggs). For the frosting I used both chocolate- and raw cocoa powder. It became heavenly.
Vegan Marble Cake
200 g (7 ounces) margarine (I used Earth Balance)
3 dl (1,2 cups)sugar
1 tablespoon vanilla extract
3 eggs (I used egg replacer)
1 dl (0,4 cups) plant milk
5 dl (2 cups) flour
2 teaspoons baking powder
2 tablespoons of cocoa powder
1. Grease and flour a cake pan. Beat the margarine and sugar until stiff.
2. Add the flour, egg replacer, baking powder and milk. Divide the dough into two parts. Add cocoa powder to the second portion.
3. Take half of the light part and put it in the bottom of the cake mold. Then add the dark dough on top of it and lastly add the remaining light dough on top.
Bake the cake at 350 Fahrenheit (175 Celsius) for less than an hour.
Vegan Chocolate Frosting
1 cup (2,5 dl) margarine
1 cup (2,5 dl) icing sugar
1 1/2 teaspoons pure vanilla extract
5 oz (145 g) quality bittersweet or semisweet chocolate, chopped, melted and cooled
1/4 cup (60 ml) almond or soy milk
pinch of salt
1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and margarine and beat on low speed for about 1 minute.
2. Add vanilla and beat on low until well combined. Add the melted & cooled chocolate and beat on medium speed until smooth (about 2 minutes).
3. Add almond milk and salt, and beat on medium speed for another minute.