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Paul
Prep
10m
Cook
55m
Total
1h 5m
Paul
Prep
10m
Cook
55m
Total
1h 5m
Ingredients
Method
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Step 1
Preheat your oven to 180°C (350°F) and grease or line a loaf pan with parchment paper.
Step 2
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cornstarch. Add the softened vegan butter, sugar, apple sauce, vegan cream cheese, vanilla extract and mix until smooth.
Step 3
Divide the batter in half. Leave one half plain for the vanilla layer. Into the second half, stir in the cocoa powder and a bit of extra plant milk or espresso until completely smooth.
Step 4
Alternate dollops of vanilla and chocolate batter into the prepared loaf pan. Gently drag and rotate a spatula or butter knife through the batter to create a marbled design.
Step 5
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6
Melt the vegan chocolate and neutral coconut oil together in a heatproof bowl set over simmering water (or in short intervals in the microwave) until smooth. Pour the glaze over the cooled cake and let it set before slicing.
For
1
M
I
225
g
All-purpose flour
1/2
tsp
Baking soda
1/2
tsp
Baking powder
1/4
tsp
Salt
225
g
Granulated sugar
1
tsp
Vanilla extract
2
tbsp
Apple sauce
2
tbsp
Cornstarch
185
g
Vegan butter, softened
150
g
Vegan cream cheese
20
g
Cocoa powder
40
g
Plant milk or espresso
Chocolate glaze
115
g
Vegan chocolate, 60-70% cocoa
1
tbsp
Neutral coconut oil
To replace the eggs in this cake, we're using vegan cream cheese for richness as well as a combination of apple sauce and cornstarch which serve as a binder.
Using warm espresso in the chocolate swirl portion deepens the cocoa flavor without making the cake taste distinctly like coffee.
Adding coconut oil to the melted chocolate adds a glossy finish to the chocolate cover and keeps it tender enough to slice cleanly without shattering the top of the cake.
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