Go Back
+ servings
Print
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.
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.