Chocolate Marble Cake with Coconut (vegan, gf)

Coco-Choco-Marble Cake with Cashew butter drizzle, vegan, plantbased

Coco-Choco-Marble Cake with Cashew butter drizzle, vegan, plantbased

Coco-Choco-Marble Cake with Cashew butter drizzle, vegan, plantbased

Chocolate Marble Cake with Coconut! What a yummy combo and cake that is! I got myself and my partner very surprised! This is actually an adapted version (the vegan version) of an old recipe from my recipe collection in the 90ies. I started as a teenager collecting recipes from magazines and I now have 4 folders fully packed of them. This was one of my favourite chocolate cakes, so I just had to veganize it and it turned out nicely, if not even better as the original one in my opinion.

Chocolate and Coconut, yumm

The combination of chocolate and coconut can never go wrong. It is sticky, moist, full of chocolate flavour with this typical coconut touch, it is literally sooo yummy, I had eaten the whole cake within 3 days and my husband just had 1 piece of it #sorrynotsorry.

Also, this cake can be made glutenfree, just swap the flour for a gluten-free flour.

Well, just give it a go and I promise you won’t miss the eggs, nor the butter. in this cake I use flax seed as egg replacement. It works perfectly fine. Just mix the ground flax seed with the water and set it aside a few minutes. After a while you get kind of a gelly like consistence, that’s the moment when you can mix it with the rest of the dough.

I like to serve this cake with some nut butter, or if you wanne have a real indulgent treat you could also make some chocolate sauce and drizzle it over. Another idea to combine with this cake could be some coconut banana nice cream. For that you just mix some frozen bananas, a splash of coconut milk and maybe some desiccated coconut in a blender, mix and serve with the cake. Yaaasss!

If you’re more of a chocolate mousse person don’t miss my Chocolate-Peanut-Butter Moussse recipe, it just has 4 ingredients and is made in literally 10 minutes, clean up included.

Print Recipe

Chocolate Marble Cake with Coconut (vegan, gf)

The chocolate-coconut combination is so delicious! Give the classic marble cake a twist with an exotic coconut touch, combined with indulgent black chocolate. The recipe is really easy and the results will make you fall in love with this cake! Perfect for your afternoon tea or coffee!

Prep Time

15 minutes

Cook Time

60 minutes

Passive Time

60 minutes

Servings

rectangular cake tin, 30cm

Ingredients

• 4 tbsp crushed flaxseeds mixed with 12 tbsp of water
• 100 gr dessicated coconut
• 200 gr coconut sugar
• 2 pinches salt
• 150 gr white flour or gluten-free flour if needed
• 50 gr corn semolina
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp apple cider vinegar optional
• 110 gr sunflower oil
• 185 ml coconut milk from the can
• 8 tbsp coconut milk
• 150 gr dark chocolate

Prep Time 15 minutes Cook Time 60 minutes Passive Time 60 minutes Servings rectangular cake tin, 30cm Ingredients 4 tbsp crushed flaxseeds mixed with 12 tbsp of water 100 gr dessicated coconut 200 gr coconut sugar 2 pinches salt 150 gr white flour or gluten-free flour if needed 50 gr corn semolina 1 tsp baking powder 1 tsp baking soda 1 tbsp apple cider vinegar optional 110 gr sunflower oil 185 ml coconut milk from the can 8 tbsp coconut milk 150 gr dark chocolate

Instructions

if you do it WITHOUT the apple cider vinegar

1. Preheat oven to 180ºC.
2. Mix the flax seeds with the water and set aside for 5-10 minutes until a jelly forms.
3. Mix dry ingredients in a bowl. Add wet ingredients (without the 8 tbsp of coconut milk) & the flax seed jelly & mix.
4. Melt the dark chocolate with the 8 tbsp of coconut milk on low heat in a small saucepan. Important: Low heat! If you heat the chocolate too much it will make crumbs and gets hard, what we don't want.
5. Pour half of the batter into the cake tin. Add the melted chocolate to the other half of the batter and pour the chocolate batter on top of the other one. Take a skewer or fork and swirl it around the mixture in the tin a few times to create a marbled effect.
6. Bake for about 50-60 minutes.
7. Serve with cashew or almond butter.

if you do it WITH the apple cider vinegar

1. Follow step 1 and 2 as above.
2. Mix dry ingredients in a bowl (without the baking powder and baking soda).
3. Add wet ingredients (without the 8 tbsp of coconut milk) & the flax seed jelly.
4. Melt the dark chocolate with the 8 tbsp of coconut milk on low heat in a small saucepan. Important: Low heat! If you heat the chocolate too much it will make crumbs and gets hard, what we don't want.
5. Add the baking soda and baking powder to the bowl. Pour the apple cider vinegar on top of these powders, it will make a small reaction and bubbles a bit. Then mix carefully, just as much as needed. If you mix too much, then the cake might not raise in the oven later.
6. Follow steps 5-7 as above in order to finish.

Recipe Notes

If you don't like coconut you can swap the coconut milk with almond, or hazelnut milk. In that case exchange the dessicated coconut with ground almonds, or hazelnuts. It will turn out just as fine at the coconut version. Top the cake with your favourite nut butter, I like cashew.

Do you like this recipe? Feel free to share with your family and friends!

Don’t forget to tag me with #fabsgoodfood and @fabs_good_food so I can see your versions and share it on my IG channel.