Soft, Moist, Buttery Peanut Butter Chocolate Marble Cake. Use almond butter or Cashew Butter for variation! Easy Dessert. Vegan Soyfree Recipe. Jump to Recipe
Some Days I just want my chocolate fix which isn’t all chocolate. And this Peanut Butter Chocolate Marble Cake hits the spot. The cake is more a quick bread with just the right amount of sweet (mild) from coconut sugar. I added some chocolate chips for an additional chocolate+sweet boost. The soft, moist, buttery slices make a great snack, breakfast or dessert with some whipped coconut cream or ice cream!
The cake is easy and uses just 2 bowls. Mix the wet in one, dry in one. Combine to make batter. Divide the batter into 2, add cocoa to one and nut butter like peanut, almond, hazelnut to the other. Marble and bake! For a Gluten-free option see This Gluten-free Nut Butter Chocolate Marble Loaf.
Some chit chat about blogging. The other day, someone asked me about what do I do the whole day. Well, let me see. Recipe development, photography, editing, some more editing, some more cooking for dinner, editing photos, research, marketing the book, writing to brands and magazines, keeping the blog updated, social media, some more social media, comments, blog back-end stuff, some more tech stuff, keeping a tab on all the ad network so they don’t let non vegan ads slip by, more book stuff, articles, and there is lots more, you get the picture. Just the other day we added caching (sitelock) to the blog and now the html attributes like title on the blog are not getting detected. Oh well, the weekend has been scheduled for debugging. And a reminder to self to schedule some eye exercising time in the day. What’s your plan for the weekend?
Cooking and eating all the food, and watching everyone of you cook, eat and love the food too is of course the most awesome part.
More Friday inspiration from the blog
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
- Vegan Gingerbread Cake
- Vegan Chocolate Layer Cake for One. No Bake!
If you make something from the blog, do tag me with #veganricha. Quick note, Amazon has been slashing prices on books since the past few days and print books are anywhere from 10 to 13 bucks! Keep an eye out on your favorite books that make great gifts 🙂
Slices!!
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Almond or Peanut Butter Chocolate Marble Cake
Ingredients
Dry
- 1 cup (120 g) white whole wheat flour or use whole wheat pastry flour
- ½ cup (62.5 g) unbleached white flour or all purpose flour
- ¼ tsp (0.25 tsp) salt
- 1 tsp baking powder
- ¼ tsp (0.25 tsp) baking soda
Wet
- 1 cup (244 ml) non dairy milk
- ⅔ cup (106.67 g) coconut sugar or other vegan sugar use a few tbsp more for sweeter
- 1 tsp vanilla extract
- ¼ cup (56 ml) oil
- 1 tbsp flax seed meal
- 2.5 tbsp cocoa powder
- 3 tbsp smooth peanut butter or almond butter or other creamy nut or seed butter
- vegan mini chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In one bowl, whisk in all the dry ingredients.
- In another bowl, mix the non dairy milk, sugar, vanilla, oil and flax and mix until sugar is fully dissolved.
- Add dry to wet and mix until just about combined.
- Transfer half of the batter into the other bowl.
- Sprinkle cocoa powder to one bowl and mix until just combined. Add 2 tbsp chocolate chips (optional) and fold in
- Soften the nut butter on stove top or microwave, then add to the other bowl. Mix to combine.
- Grease or line a medium loaf pan (8.5 by 4.5 inch) with parchment. Add half the chocolate batter and spread with a spatula to cover the base. Then add the peanut butter layer and lightly spread with the spatula. Then chocolate then peanut butter.
- Sprinkle chocolate chips or walnuts on top if you like.
- Bake at 350 degrees F / 180ºc for 45 to 50 minutes or until a toothpick form the center comes out clean.
- Cool, slice, share.
Video
Notes
Nutrition
Caroline
Hi Richa
I want to drop the sugar, what can I use instead?
Love the cake.
Vegan Richa Support
any sweetener you prefer
Asha S.
Really love this recipe. Not too sweet, super moist and great flavors! Added the chocolate chips and used almond butter. Definitely would make again! Thank you Richa!
Vegan Richa Support
thank you for your sweet comment
Candice
Made this last weekend and it w so good! Making a double batch today!!
Vegan Richa Support
double the fun! yay
Alessia
Wow this cake looks amazing. So surprised it doesn’t need vinegar to rise. Could i use only plain flour? Does anyone have the doses for a 9×5 loaf pan? Can’t wait to try it!!!
Vegan Richa Support
only plain will be fine in this recipe – and same amounts for 9X5
Juhi
Hi,
I am not able to find white whole wheat flour anywhere. Could you please tell me a healthy alternative to that. I have all the other ingredients and I would love to make this marble cake!
Thankyou 🙂
Vegan Richa Support
You can use whole wheat pastry flour, or you could try this instead. Gluten-free Cashew or Peanut Butter Chocolate Marble Cake Vegan Gluten free Cake. Or use spelt flour; you’ll probably need less. Start with 1.25 cups and add more 1 tbsp at a time if needed. the batter should be just slightly thick/stiff
Deepa
Hello Richa!
I just discovered your blog. Thanks for posting vegan recipes. I have a question, which non dairy milk do you prefer to use for the cake recipes?
Thanks very much and I wish you great health!
Regards
Deepa Khanna
Richa
I usually do Almond milk.
Suzanne
Hi, can I replace the flax with applesauce or another substitute?
Richa
just omit it.
Suleika
We all love this cake!!!
Richa
thanks! i do too!
Kim Clark
Could I just use 1.5 cups of almond flour and it turn out fine?
Richa
it will be very dense as almond flour has no binding or gluten. Use this gluten-free recipe and use more almond flour instead of the rice flour but keep the starch
https://www.veganricha.com/2018/02/gluten-free-cashew-or-peanut-butter-chocolate-marble-cake-vegan-gluten-free-cake.html
Milica
The pictures are mouth watering 😊 Could I substitute oil with applesauce?
Richa
yes, use 3 tbsp applesauce
Milica
Thank you 🙂
Sara
Hi Richa! Your recipes are always fantastic! I have never been dissapointed when trying one. This is one of our favorites and I have made it several times. Last night I used banana instead of nut butter because I am giving the loaf to someone with a nut allergy. It turned out great! Thank you so much for the insipration and good food! 🙂
Richa
thats great!
Patricia Aguilar
Just discovered this recipe. Can’t wait to try it. Is there a reason you didn’t swirl the layers once they were in the baking pan?
Richa
i wanted layers 🙂 you can swirl them in
Dia
How to make flax seeds meal
C
You can either buy ground flaxmeal or grind in a good blender
Dia
Can we substitute coconut sugar with jaggery or honey or normal sugar
Richa
use any dry sugar, cane,jaggery powder,normal, granulated etc
Dia
Hi can I make it without Maida ..full wheat,coconut milk can we use and I have both peanut and almond spare which one will b the best to make this cake .
Richa
you can. It would be slightly dense. Maybe use 2 different wheat flour like a mix of whole wheat and whole wheat pastry or spelt flour. Either nut butter will work. You will need a bit less flour with wheat. Start with 1 1/4 cup totalflour and add more if the batter is not stiff
Petra
We have made this cake so many times and the whole family loves it! Thank you Richa!! Will try to make muffins from that very same recipe on the weekend. Yum!
Richa
awesome!
Veronka
Can I use only spelt flour please? Which amount? Thank you for your time
Richa
Yes, you’ll probably need less. Start with 1.25 cups and add more 1 tbsp at a time if needed. the batter should be just slightly thick/stiff
Niko
Hello Richa,
I have been fallowing your blog for 2 years and love the Indian recipes. Tried this cake. it turned very nicely moist and tasty but a little bit crumbling. It cracked a lot on the top.
I used spelt flower 120 grams + all purpose white flower 65 grams. Flax seeds ground instead of flex meal. The rest was according to the instructions. Could you please advice.
Thank you so much for the amazing recipes.
Richa
Hmm it could be the oven or the bake time or the nut butter. Sometimes the oven dries out the top a bit more so that can cause crumbling. nut butters also behave differently and make moist and soft to slightly drier cake. Let it chill in the rrefrigerator for a few hours. Add a chocolate glaze and then slice.
Niko
Thank you 🙂
Michal Wachsmann
Hi! Thank you so much for this beautiful recipe! Made it last night and it came out great! Beautiful and delicious:)