Vegan Mint Chocolate Marble Cake Recipe
This vegan chocolate mint cake with peppermint sugar and chocolate swirls is a scrumptious treat for mint chocolate fans!
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This fresh-flavour vegan mint chocolate marble cake has swirls of rich dark chocolate and crunchy green sugar sprinkles.
However, if you prefer the zesty flavour combination of chocolate orange you can also substitute with orange essence and orange food colouring to make a vegan chocolate orange marble cake.
Cook’s tip
You can make your own vegan after-dinner mints by stirring this peppermint sugar into melted chocolate and spooning it onto a silicon baking sheet to set.
Once you have enjoyed swirling the chocolate on and decorating it with peppermint sugar, our vegan mint chocolate marble cake is best stored in an airtight container and refrigerated.
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
Rating:
Total Time: 1 hour
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 18.75 18.75 grams self-raising flour
- 9.5833333333333 9.5833333333333 grams granulated sugar
- 0.125 0.125 tsp baking powder
- 16.666666666667 16.666666666667 ml soya milk
- 6.25 6.25 ml rapeseed oil, plus extra for greasing
- 2.0833333333333 2.0833333333333 grams cocoa powder
- 0.041666666666667 0.041666666666667 tsp peppermint essence
- 0.041666666666667 0.041666666666667 tsp green food colouring
- For the topping:
- 4.5833333333333 4.5833333333333 grams vegan dark chocolate, broken into pieces
- 0.083333333333333 0.083333333333333 Tbsp soya cream
- 0.16666666666667 0.16666666666667 Tbsp granulated sugar
- 0.041666666666667 0.041666666666667 tsp peppermint essence
- 0.020833333333333 0.020833333333333 tsp green food colouring
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23-cm/9-inch round, loose-based cake tin.
- Put the flour, sugar and baking powder in a large mixing bowl and stir together with a wooden spoon.
- Put the soya milk into a measuring jug and add the oil.
- Pour the wet ingredients into the bowl of dry ingredients and quickly mix with a wooden spoon until just combined. Spoon half of the mixture into another mixing bowl.
- Add the cocoa to one bowl and the peppermint essence and green food colouring to the other. Mix quickly to combine, then spoon the mixtures into the prepared tin. Use a knife to swirl through the mixtures, and smooth the surface with a spatula. Bake in the preheated oven for 25–30 minutes, or until firm and golden. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool before decorating.
- To make the topping, melt the dark chocolate with the soya cream in a microwave or in a heatproof bowl set over a saucepan of gently simmering water. Put the granulated sugar into a bowl and mix in the peppermint essence and green food colouring. Drizzle the melted chocolate over the cake and sprinkle the peppermint sugar over the top. Leave the chocolate to cool and set before serving.
Can’t get enough of mint chocolate?
Make these super tasty chocolate & peppermint vegan whoopie pies!
