• Sharon Rhys

Marble Cake with Chocolate & Spiced Rum Drizzle

This moist marble cake with chocolate and spiced rum drizzle will satisfy your craving for something sweet. The wonderful thing about this recipe? It is vegan and easy to make!


Sometimes we just want to have something sweet and decadent in our lives. Times like this a slice of cake is what we need.

I adapted the recipe from @livinlaveganlife changing the ingredients just a little here and there. This cake turned out really good for a vegan cake. It is fluffy, zesty and the addition of chocolate ganache was a real treat. Each bite hits your taste buds with dark rich chocolate and a hint of spiced rum.


Do you like marble cake? If you do, you may want to give this adapted version a go.



MARBLE CAKE W/ CHOCOLATE & SPICED RUM DRIZZLE

Makes: 1– 9" x 5" loaf


Ingredients


Dry Ingredients

1½ cups all-purpose flour + 1 cup white lily flour @whitelilybaking (if you don’t have white lily flour, use all-purpose flour)

4½ tbsp. cornstarch

1 tbsp. baking powder

½ tsp. baking soda

¼ tsp. sea salt


Steps

  1. Sieve all dry ingredients together in a large mixing bowl. Set aside.

Wet Ingredients

2/3 cup grapeseed oil (if you want the cake to be a little bit oilier, add another ¼ to 1/3 cup oil)

¾ cups + 3 tbsp raw cane sugar (if you like the cake to be sweeter, use 1 cup sugar instead of this recommended measurement)

2 tbsp. apple cider vinegar @bragglivefoodproducts

1 tsp. pure vanilla extract

½ tsp. orange flavor

1¼ cups unsweetened almond milk

zest from 1 organic orange


Chocolate Mixture

4 tbsp. unsweetened almond milk

3 tbsp. cocoa powder

1 tsp. instant coffee


Steps

Warm the milk. Whisk in the cocoa powder & instant coffee until dissolved & well combined. Set aside.


Chocolate drizzle

½ cup dark chocolate

1 tsp. spiced rum @maliburumus


Steps

  1. Preheat the oven to 350°F. Oil a 9x5” loaf pan.

  2. In a large mixing bowl, add the oil and sugar. Using a hand mixer, whisk together until the mixture is pale and a little fluffy.

  3. Add the apple cider vinegar, vanilla extract, orange flavor and milk. Whisk all the ingredients together until well combined.

  4. To the wet ingredients, add the dry ingredients. Mix all ingredients on a low setting until well combined.

  5. Next, add the orange zest to the batter. Stir gently to combine.

  6. Divide the batter into 2 portions. To one portion, add the chocolate mixture. Stir gently until well combined. You now have 1 portion of vanilla batter and the other chocolate.

  7. Add 2 tbsp vanilla batter in the middle of the loaf pan. Then, add 2 tbsp of chocolate batter to the center of the vanilla batter. Keep repeating this method until both batters are used up. Give the pan a little shake every now and then to spread the batter evenly.

  8. Bake for ~50 – 55 mins or until toothpick inserted into the center of the loaf comes out with little crumbs or clean.

  9. Cool for ~20 mins before removing from pan to finish cooling on a wire rack.

  10. Once the cake has cooled, melt the dark chocolate in a mixing bowl over a hot water bath. Once it’s melted, add the spiced rum stirring to combine until smooth and creamy.

  11. Drizzle the chocolate ganache over the cooled cake. Sprinkle with additional orange zest if desired.





Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys