This Vegan Strawberry Marble Loaf Cake is a delicious summery dessert that combines classic flavours of vanilla and strawberry in an eye-catching, swirled pattern. This cake’s light and airy texture, along with it’s tasty cheese frosting make it the perfect addition to any dessert table.
Vegan Strawberry Marble Loaf Cake
Who doesn’t love a good ol’ fashioned marble cake? Marble cakes are one of my favourites to make. I love the two toned batter swirled together into a gorgeous pattern. The fun is cutting into the cake and seeing all of the beautiful swirls, no two slices are ever the same. The flavour of this loaf is the perfect balance of being sweet and fruity.
A loaf cake is so quick and easy to make, no layers of fuss when making it. Each slice is elegant, pretty and best of all DELICIOUS! You could leave off the cream cheese frosting on top but it adds more flavour and helps to keep the cake fresh and moist.
Why you’ll love this recipe:
As soon as you try the cake, you will know why I personally love it so much, but to help persuade you, i’ve listed a few of my top reasons to make this cake below.
- It’s vegan and cruelty-free : No animals ingredients required to make the BEST marble cake.
- It’s super easy to make : From simple ingredients to a easy method, this cake is a breeze to make.
- Fun to make : Swirling the two tone cake batters together is super fun, great for kids to get involved with.
- Simple to decorate : You can leave the frosting off, or add it on-top of the cake along with some coconut and fresh strawberries for decoration. It’s fresh, fruity and delicious!
- Moist and perfect texture : The loaf is perfectly moist, soft and buttery. It melts in your mouth, so good!
- Fruity strawberry flavour : The fruity strawberry flavour shines throughout every single bite of this delightful cake. Perfect flavour for summer!
How to create swirls in a vegan loaf cake
There are a few helpful tips and tricks in order to create gorgeous swirls in your cake batter. I have listed a few notes below:
- The check board: A method which I used for this cake. You want to spoon the batter at the bottom of the lined tin by alternating between the white and pink batter. Repeat until you’ve used up all of the batter and the tin is filled.
- Don’t swirl too much: Make sure to use something small and thin like a cocktail stick or skewer to create swirls in the batter. If you swirl the batter around too much you can over mix, resulting in a cake without a pretty pattern inside. Simple swirl the batters together a few times, then stop. This will create defined swirls.
- Zig-zag Pattern: The best way to create the swirls is to use the skewer or stick in a zig-zag pattern vertically, starting at the top edge of the tin, working your way down, then back up again. Watch the video tutorial here for example. If you desire an even more defined swirl, you can also zig-zag horizontally in the tin. Again, its essential you don’t over mix!
- Pink colour : To get the vibrant and defined pink swirls, you want to use a pink food gel. If you wanted to make the cake with a natural colour, you could use something like beet powder but it wont be as vibrant and ‘pink’ as the gel. For the frosting, use gel or freeze dried strawberry powder!
Ingredients for a Vegan Strawberry Marble Loaf Cake:
- Plain flour / all purpose flour
- Baking powder
- Bicarbonate of soda
- Cornflour / cornstarch
- Caster sugar
- Dairy-free butter (I like to use a vegan block butter, Naturli Vegan Block or Flora Plant Butter for example).
- Dairy-free vanilla or strawberry yogurt
- Apple cider vinegar
- Dairy-free milk
- Strawberry flavouring
- Freeze dried strawberry powder or pink food gel
- Dairy-free cream cheese (My favourite vegan cream cheese is Violife)
- Icing sugar
- Desiccated coconut
- Fresh strawberries
How to make a marble loaf cake
I love how simple yet effective this loaf cake is. It produces the most beautiful loaf with swirls of pink and white sponge, topped with a cream cheese frosting which can be whipped up in minutes!
- Marble loaf
Mix all of the ingredients together in a bowl (minus the pink food gel / freeze dried strawberry powder). Divine the batter in half, add the pink gel or powder to one and leave the other plain white. Spoon or pipe into the lined tin. Place the butter on-top of the batter in a line then bake.
Whip up all the ingredients in a stand mixer with balloon whisk attachment until very light and fluffy. Spread over the top of the cooled down sponge (make sure it is cool, as if you apply to hot or even slightly warm cake, it will melt off!).
Top the cake with a sprinkle of desiccated coconut and fresh slices of strawberry. Slice and enjoy!