Vegan Marbré

EASY

20 Preparation time

50 Cooking time

For 6 persons

Vanilla Batter:

60g of yogurt

114g of sugar

155g of T55 flour

10g of baking powder

20g of almond flour

6g of liquid vanilla extract

2g of salt

62g of margarine

Cocoa Batter:

60g of yogurt

114g of sugar

131g of T45 flour

8g of baking powder

20g of almond flour

31g of cocoa powder

3g of salt

62g of margarine

42g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+ 145g d'eau (pour réhydrater la poudre)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Vegan Marble Cake Recipe – Soft, Indulgent, and 100% Plant-Based

This vegan marble cake combines the sweetness of vanilla with the richness of cocoa in an irresistibly soft texture. Made without eggs or dairy, it uses whole Yumgo, our high-performance plant-based whole egg alternative, perfect for both homemade and professional baking.

Step 1: Prepare the Vanilla Batter

In a mixing bowl, combine the powdered whole Yumgo, water, sugar, vanilla extract, salt, and plant-based yogurt.
In a separate bowl, sift together the flour, baking powder, and almond flour.
Add the dry ingredients to the wet mixture.
Add the melted margarine and mix until smooth and homogeneous.

Step 2: Prepare the Cocoa Batter

Repeat the same steps as for the vanilla batter, this time adding the cocoa powder to the dry ingredients mixture.
Make sure both batters have a similar texture to achieve an even marble effect.

Step 3: Assembly and Baking

Preheat the oven to 170°C (340°F) using fan/convection heat.
In a greased or lined loaf pan, alternate layers of vanilla and cocoa batter.
Using a knife or skewer, swirl the batters together in spiral motions to create the marble effect.
Bake for approximately 50 minutes. Check doneness with a knife blade or skewer — it should come out clean.

Tip for a Beautiful Marble Effect

Make sure both batters have the same consistency so that one does not overpower the other during baking.
If one batter is thinner, add a little flour or let it rest for a few minutes before assembling the cake.

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