This incredible cake was inspired by a recipe from Chef Bruno Albouze, but during the veganization process – it developed its own identity 😉.
The trick? Work with two bowls:
🥄 In one bowl – make the vanilla batter.
🍫 In the other – make the chocolate batter.
🔄 How to get the perfect marble effect?
Pour thin alternating layers of both batters, about 8 layers in total, and the result? A cake with a beautiful marbled swirl, just like a chocolate babka!
💡 Heads up: This cake does NOT contain baking soda – and that’s intentional!
Baking soda usually adds fluffiness, but here we’re aiming for a slightly denser texture compared to regular sponge cakes, giving it a richer bite and more structure.
📌 Important tip: Let the cake cool completely before slicing – this ensures the perfect texture and clean layers!
Enjoy every bite 😋❣
RECIPE
📌 Pinterest & Recipe Summary:EQUIPMENT
8-10 servings
Vanilla Batter
- 1¼ cups white spelt flour or all-purpose flour
- 1½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup olive oil
- ½ cup sugar
- 2 Tablespoon almond butter or tahini
- ⅔ cup unsweetened plant-based milk
- 1 teaspoon pure vanilla extract
Chocolate Batter
- ¾ cup white spelt flour or all-purpose white flour
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup olive oil
- ⅓ cup sugar
- 2 Tablespoon almond butter or tahini
- ⅔ cup unsweetened plant-based milk
- 1 Tablespoon Dark rum (not extract) optional
- ½ teaspoon pure vanilla extract
Decoration
- powdered sugar optional
- Preheat oven to 170 degrees Celsius, 338 Fahrenheit
- Place the oven rack in the middle level.
- Grease and flour a 22cm x 10cm (8.6" x 4") baking mold.
- Vanilla batter: sift flour into a medium bowl, add baking powder and salt, and mix well.
- Add oil, sugar, almond butter, milk, and vanilla extract and mix well until combined.
- Chocolate batter: In another bowl, sift flour and cocoa powder, add baking powder and salt, and mix well.
- Add oil, sugar, almond butter, milk, rum, and vanilla extract and mix well until combined.
- Alternately transfer the batters to the mold: start with the vanilla layer in about half a cup, cover it with half a cup of the chocolate batter, repeat, and finish with the chocolate batter. (You will get four layers of vanilla and four layers of chocolate)
- Draw the number eight several times in the batter using a wooden skewer or spoon handle. Don't insert the skewer deep; only the top two layers.
- Bake for 60-70 minutes until a wooden skewer inserted into the center of the cake comes out clean.
- Place the cake on a wire rack and cool it completely for several hours before removing it from the mold and slicing it. You can sprinkle a little powdered sugar on the cake.
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