Easy vegan Marble Bundt Cake with a zesty kick for a delightful chocolate and orange flavour combo, simply delicious! This recipe results in a moist marble cake that looks pretty amazing baked in a bundt pan. Top with the glazing of your choice for variation.
Vanilla and chocolate more often make a traditional marble cake, where vanilla and chocolate batter are swirled together and baked in a loaf pan, creating intricate marble-like effects inside the cake. But I think chocolate and orange make a divine flavour combination, would you agree?
So, I thought I’d give the traditional version a little spin. This vegan cake is also relatively low in fat and I’ve omitted the glazing because then, I can enjoy more of it—for breakfast, ahem! Just plain, a slice serving is only 176 calories! But feel free to add chocolate or orange glazing, or both if you like!
I tend to make marble cakes when I’m torn between baking a luscious chocolate gateau or opting for a simple yet delicious vanilla loaf of joy. Marble cake brings the best of both and I am always excited when slicing the cake, in anticipation as to what pattern will be revealed. In this particular rendition, the citrus and cocoa combo works exquisitely well, creating a bundt cake that is soft and buttery—a real keeper.
It’s quick to make too for a cake that’s really quite impressive. As tempting as the alluring chocolatey orange scent coming from this cake is, I recommend that you wait until the cake has cooled completely or sufficiently before slicing into it.
I’ve based this cake on my Apple and Orange Cake recipe that a lot of you have loved so much!
Marble Bundt Cake
I love how bundt pans instantly add so much interest to any plain cake. With the bundt pan, all you have to do is drop in the batter alternatively all around the ring. Then a gentle tap will settle the layers revealing a concentric upward swirl pattern as the cake bakes.
For glazing, you could go with melted chocolate or icing sugar mixed with a little orange juice, or both!
How to make Orange and Chocolate Marble Bundt Cake
Because bundt pans can’t be lined with parchment paper, it’s important to generously grease then flour it lightly, even for non-stick pans. It may take a little practice to get an even flouring especially around the inner part of the ring but just do your best.
Then tap the excess flour out over the sink. I strongly suggest that you don’t skip the greasing and flouring step to ensure that the cake will not stick to the pan after baking.
Many marble cake recipes instruct to mix all the batter in one bowl then divide it to add the cocoa to one half. But for this chocolate and orange combination, we need each batter to be mixed separately from the start since we are adding orange juice to the orange batter only.
Make sure to mix the two batters relatively quickly or side by side, so that one batter isn’t left on the counter for too long before being poured into the pan. Else, the baking soda with start to react with the acidic ingredients prior to baking, and this may result in a flat cake.
Once each batter is mixed, pour the batter a little at a time, alternating with the other flavour in a circular pattern around the pan until all the batter is used up. Then tap the pan gently to level out the batter and remove any trapped air.
Note: The batter from the recipe will be less runny than what you see in the pictures below. Please don’t adjust the batter to get it to be like in the pictures. I took the pictures during one of the many tests that I’ve made for this cake and I’ve adjusted the quantities in the recipe to get the optimum texture for this cake. Please follow the recipe. The batter will be thicker but you will get the same kind of marble effect.
Bake in a preheated oven at 200 C / 400 F for the first 10 minutes. Then lower the temperature to 180 C / 350 F and continue to bake for another 30 – 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean, about 40 – 45 minutes total. Let cool for 10 minutes.
Then, flip on a plate or wire rack to unmould the cake. Let cool completely before slicing.
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Orange & Chocolate Marble Bundt Cake
Easy vegan Marble Cake with a zesty kick for a delightful chocolate and orange flavour combo, simply delicious! This recipe results in a moist marble cake that looks pretty amazing baked in a bundt pan. Top with the glazing of your choice for variation.
Ingredients
Chocolate Batter Dry Mix:
- 115 g flour (mixed all-purpose and sifted spelt flour), [1 cup minus 2 tablespoons]
- 20 g cocoa powder, [3 tablespoons]
- ⅛ teaspoon salt
- 1 tablespoon arrowroot powder (or tapioca starch/cornstarch)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Chocolate Batter Wet Mix:
- 100 ml soy milk, or other plant-based milk [½ cup minus 1 tablespoon]
- 2 teaspoons apple cider vinegar
- 70 g soft brown sugar [¼ cup + 2 tablespoons]
- 2 tablespoons fancy molasses, or maple syrup
- 2 tablespoons sunflower oil (safflower, vegetable or melted coconut oil are also good)
- 1 teaspoon vanilla extract
Orange Batter Dry Mix:
- 130 g flour (mixed all-purpose and sifted spelt flour), [1 cup]
- ⅛ teaspoon salt
- 1 tablespoon arrowroot powder (or tapioca starch/cornstarch)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon turmeric powder
Orange Batter Wet Mix:
- 60 ml soy milk, or other plant-based milk [¼ cup]
- Zest from one orange
- 60 ml orange juice [juice from 1 small orange]
- 1 teaspoon apple cider vinegar
- 80 g soft brown sugar [⅓ cup]
- 2 tablespoons sunflower oil (safflower, vegetable or melted coconut oil are also good)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven at 200 C / 400 F.
- Grease and flour a bundt pan. You may also use a regular round or loaf pan.
- For each batter, place the dry ingredients into large mixing bowls.
- Mix the wet ingredients separately in measuring jugs. Then, pour each mixture into their respective dry mix.
- Stir and mix well. Do not beat the mixtures. Don’t leave the batter stand for too long before pouring them into the pan
- Start with either the chocolate or orange batter, then alternate with the other flavour overlapping in a circular pattern until all the batter is used up. Gently tap the pan to level out the batter and remove any trapped air.
- Bake at 200 C / 400 F for the first 10 minutes. Then lower the temperature to 180 C / 350 F and continue to bake for another 30 - 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean, about 40 - 45 minutes total. Let cool for 10 minutes.
- Then, flip on a plate or wire rack to unmould the cake. Let cool completely before slicing.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 176Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 192mgCarbohydrates: 35gFiber: 0gSugar: 15gProtein: 4g
Lorrie says
This recipe looks great! I can’t wait to try it. But I have to say that having ads in the middle of my print pages is not ok. I hate to waste my ink, and it is a visual eyesore on something I want to put in a cooking notebook.
veganlovlie says
Hi Lorrie, thank you for your comment. I am not sure how you are trying to print the recipe but the ads don’t appear on the print version at all when you click on “Print”. They only appear on the screen. I hope you understand that these ads are what makes this website sustainable. It takes me an enormous amount of time to create and test recipes and put them out here free for anyone to enjoy. You are not paying to access them. Nothing is free in this world. I pay the rent, bills and have to put food on the table like anyone else. The ads allow me to run this website (pay for the hosting, maintenance, backup and whatnot, plus compensate me for my time). Without ads, this website simply would not exist. It wouldn’t be sustainable for me, unless you are willing to help with some donation?
This whole world runs on ads. Nobody complains about the ads on public transport, yet they paid for a fare to use the bus or metro or whatever. You buy a new computer, you’ve paid for it, and it still comes loaded with bloatware advertised by third parties. I don’t see many people complaining to the big corporations out there but it’s easy to take it out on a small blogger trying to make a decent living like 99% of the population. I can come up with countless situations like these in the world of today and I’m pretty sure you can too. So, I find it quite mind-boggling when people are first to point out what’s an inconvenience to them when they haven’t paid a cent. The world would be a much better place if we were all a little bit more appreciative.
As I said above, you only see the ads on the screen. They don’t print out if you are printing them properly. So, you get to enjoy free recipes, properly formatted for your notebook. And all you are paying for is your ink. I think that is more than fair. Sorry about the rant but it seems that people are first to complain without really having anything of value to offer in return. Have a nice day.
Valerie says
Can you please clarify the amounts of each of the flours for the dry ingredients? It just says a mix of AP and spelt flour with the total combined amount.
Thanks.
veganlovlie says
The mix ratio doesn’t really matter here, that’s why it wasn’t specified. I used an equal mix.
Rhuna says
Bonjour Teenuja!
Hope you guys are keeping well.
Thanks for the marble cake recipe. The cake turned out good, although I changed the recipe a bit as we don’t use cane sugar. I’ve used medjool date paste instead of sugar and replaced the flours with plain self raising flour, and skipped the baking powder. The cake batter was a bit dry, but that usually what happens when replacing sugar with date paste. I baked the cake in a loaf pan. It was lightly sweet. Next time I’ll add a bit more oil to make it a bit more moist.
My husband loved the cake, and my 5 year old daughter liked the chocolate part more 🙂
Thankyou for sharing all your lovely recipes. I enjoy reading them, very detailed, and your stories take me to places. I’m amazed by your vegan mauritian recipes and other cuisine, and your creativity.
I’ve tried your “boulette chouchou” recipe twice, once with chouchou and then with daikon radish. Both were equally delicious. And did the sweet potato flatbread, my daughter enjoyed them.
Will try more of your recipes soon.
All the best to you guys and keep safe.
Rhuna
Melbourne, Australia
LM says
I just made it yesterday and it is very tasty! Thank you!