Marble Vegan Tea Cakes

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

Marble Vegan Tea Cake

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).

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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!

Marble Vegan Tea Cake

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.

Marble Vegan Tea Cake

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.

Marble Vegan Tea Cake

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!!

Marble Vegan Tea Cake

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.

Marble Vegan Tea Cake

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

Marble Vegan Tea Cake

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

Marble Vegan Tea Cake

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.

Marble Vegan Bundt Cake

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:

Marble Vegan Tea Cake

Marble Vegan Tea Cakes

These are delicious Marble Vegan Tea Cakes, served with a ganache sauce. These cakes are vegan, gluten-free, and delicious.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Gluten-Free, vegan
Servings 10 mini bundts


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


Chocolate Cake
  • Mix all dry ingredients together, sift them and set aside.
  • Mix milk, vinegar and let it sit for one minute.
  • Add avocado oil and vanilla extract.
  • Mix until combined.
  • Add sifted dry ingredients with the wet ingredients.
  • Mix until combined.
  • Set aside while you make the vanilla batter.
Vanilla Cake
  • Mix all dry ingredients together, sift and set aside.
  • Mix milk and vinegar, set aside for 1 minute.
  • Add avocado oil and vanilla to the milk.
  • Add dry ingredients to the wet, stir until combined.
To assemble
  • You can either use cupcake pans, or mini bundt pans like I did.
  • Start spooning the batter one color on top of the other, one tablespoon at a time.
  • 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.
  • Pre-heat oven to 325F.
  • Bake cakes for about 20 minutes.
  • Remove from the oven and let them cool down.
  • Heat coconut cream in the microwave, or in a small saucepan until it almost comes to a boil.
  • Pour it over the chocolate.
  • 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.
  • Store cakes in the fridge, in a closed container, for up to 4 days.


*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.
Keyword mini dessert, tea cake

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