Marble Vegan Tea Cakes

Hello friends! Welcome to today’s vegan dessert recipe! We are making Marble Vegan Tea Cakes, also gluten free.

I used a special super dark cocoa powder to make these Marble Vegan Tea Cakes, which is why the chocolate part is pretty much black.

What I enjoy the most about these Vegan Tea Cakes is how nicely they pair with a cup of tea (or better yet coffee, if you are me).

The warm cakes coming out of the oven. The heavenly smell of something really delicious being baked is one of the best things in life, isn’t it?

Maybe I am a little nostalgic about smell of things baking, since I grew up going to my grandma’s bakery everyday!

I would recommend serving these cakes the best way I could think of: with a side of vegan chocolate ganache.

It made it even better. But honestly, just the cakes will be a perfect afternoon treat.

I sprinkled some Maldon Sea Salt on top of the ganache, too. It was a nice touch.

This is perfect for your vegan tea party! Or for a vegan and gluten free snack. I use gluten-free flour, but you can simply use all-purpose flour if you don’t want the cake to be gluten-free.

If using gluten-free flour, you might want to make your own blend. On the Minimalist Baker, you can find an easy guide to making your own. Check it out here.

I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

The first time I made these cakes, they turned out super gummy. So I went on researching what the cause might have been.

Why did my gluten-free cakes turn out gummy?

Because Bob’s Red Mill flour already had xanthan gum in the blend, and I added more on top of it.

And xanthan gum’s number one rule is: a little goes a long way.

And the other reason why the gluten-free cakes turn out gummy sometimes, might be because you baked at a high temperature and the cake didn’t get a chance to cook properly.

So next time around, I didn’t add any xanthan gum, and I also reduced the oven temperature and baked the cakes for longer.

The results: delicious cakes!!

If the flour blend you are using doesn’t have any xanthan gum in it, you may add 1/4 teaspoon of it to each batter, to the vanilla batter, and to the chocolate batter.

How to obtain the marble effect on the cake

First, spoon some vanilla batter in the pan of choice.

And then, spoon some of the chocolate batter on top.

Keep doing this, alternating the batters, letting the cake spread to the sides, and to the top, until it fills the whole pan.

For the Marble Vegan Tea Cakes, I used 10 of these mini bundt pans I bought on amazon. Click on the image below to be directed to the product.

You can use cupcake pans, or any other pans of choice.

Well, I really hope you enjoyed today’s recipe, and my simple, but delicious Marble Vegan Tea Cakes.

If you would like to check out some more of my vegan and gluten-free recipes, click here.

Here are some of my favorites:

• Vegan Hazelnut Brownies
• Vegan Peanut Butter Truffles
• Vegan Matcha Zebra Cheesecake
• Chocolate Chip Cookie Cupcake

5 from 1 vote

Print

Marble Vegan Tea Cakes

These are delicious Marble Vegan Tea Cakes, served with a ganache sauce. These cakes are vegan, gluten-free, and delicious.

Course

Dessert

Cuisine

Gluten-Free, vegan

Keyword

mini dessert, tea cake

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 10 mini bundts

Ingredients

Chocolate Cake

• 3/4
  cup
  gluten-free flour blend*
• 1/4
  cup
  cocoa powder
• 3/4
  cup
  sugar of choice
• 1/2
  teaspoons
  baking powder
• 1/4
  teaspoon
  baking soda
• 1/4
  teaspoons
  fine sea salt
• 3/4
  cup
  milk
  I used almond
• 1/2
  tablespoon
  vinegar
  or lemon juice
• 1/4
  cup
  avocado oil
  or any vegetable oil if you wish
• 1
  teaspoon
  vanilla extract

Vanilla Cake

• 1 1/3
  cup
  gluten-free flour blend
• 2/3
  cup
  sugar of choice
• 1/4
  teaspoon
  fine sea salt
• 1
  teaspoon
  baking powder
• 1
  teaspoon
  baking soda
• 1/4
  cup
  avocado oil
  or another vegetable oil if you wish
• 1
  cup
  milk
  I used almond
• 1/2
  tablespoon
  vinegar
  or lemon juice
• 1
  teaspoon
  vanilla extract

Ganache

• 1
  cup
  dairy free chocolate chips
• 1/2
  cup
  coconut cream

Instructions

Chocolate Cake

1. Mix all dry ingredients together, sift them and set aside.
2. Mix milk, vinegar and let it sit for one minute.
3. Add avocado oil and vanilla extract.
4. Mix until combined.
5. Add sifted dry ingredients with the wet ingredients.
6. Mix until combined.
7. Set aside while you make the vanilla batter.

Vanilla Cake

1. Mix all dry ingredients together, sift and set aside.
2. Mix milk and vinegar, set aside for 1 minute.
3. Add avocado oil and vanilla to the milk.
4. Add dry ingredients to the wet, stir until combined.

To assemble

1. You can either use cupcake pans, or mini bundt pans like I did.
2. Start spooning the batter one color on top of the other, one tablespoon at a time.
3. For example, spoon one tablespoon of the vanilla batter in the baking cup, then spoon a tablespoon of chocolate batter right on top. And keep doing this until the pan is full. This will create a marbled effect.
4. Pre-heat oven to 325F.
5. Bake cakes for about 20 minutes.
6. Remove from the oven and let them cool down.

Ganache

1. Heat coconut cream in the microwave, or in a small saucepan until it almost comes to a boil.
2. Pour it over the chocolate.
3. Mix with a spatula until combined. Let it sit at room temperature until it is the right consistency to pour it over the cakes, which will be around room temperature.

Storage

1. Store cakes in the fridge, in a closed container, for up to 4 days.

Recipe Notes

*If the gluten-flour blend you are using doesn’t have added xanthan gum, I recommend adding about 1/4 teaspoon to each batter. I’ve used Bob’s Mill Gluten Free 1-to-1 Baking Flour.