This vegan marble cake has a beautiful swirl of vanilla and chocolate in every slice and is incredibly moist throughout. The batter comes together easily in one bowl, then gets divided and swirled into that gorgeous striped zebra pattern. No eggs, no dairy. It slices cleanly, stays moist for days, and is the kind of cake you can bake on a weeknight and serve for any occasion. Also try my Vegan Chocolate Cake, Vanilla Birthday Cake, or Marble Cupcakes.

Super Moist Marble Cake | Vanilla Chocolate Cake | No Egg No Milk No Butter Cake.

This Egg-Free Dairy-Free MARBLE CAKE is super moist and easy to make. If you can't decide between VANILLA CAKE or CHOCOLATE CAKE, this Vanilla Chocolate Zebra Cake is perfect for you.

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Ingredients

3/4 cup (150 g) Superfine (granulated) sugar
1 ¾ cup (245 g) All-Purpose Flour
3 tsp (12 g) Baking Powder
1/4 tsp (1.5 g) Salt
1/2 cup (120 ml) Vegetable oil
1 cup (240 ml) Water, room temperature
1 tbsp (15 ml) Vanilla Extract
1 ½ tbsp (11 g) Cocoa powder + 2 tbsp water

Instructions

Preheat oven to 350^oF (180^oC).
Grease and line a 7x3inch (18x7cm) round pan with parchment paper.
To a bowl, add sugar. Then sift in flour, baking powder and salt. Mix well.
To the same bowl, add oil, water and vanilla extract.
Mix until dry flour no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
Transfer half of the batter to another bowl.
To one of the bowl, add cocoa powder and 2 tbsp water. Mix until combined.
Scoop about 2-3 tbsp vanilla batter into cake pan, then add chocolate batter. Alternate with vanilla and chocolate batter until batter is used up.
Using a skewer, starting at the sides of the pan, slowly pull the batter towards the middle. Repeat 11 times. Wipe skewer clean each time.
Bake in PREHEATED Oven, 350^oF (180^oC), rack middle position, 35 minutes
or until toothpick comes out clean.
Let cake cook down for 10 minutes in pan. Then, transfer cake to wire rack and let it cool down completely.