Baking cakes excites me every time. It’s not only the aroma of the cake that wafts in the kitchen , but also a fulfillment that comes in baking a vegan cake. This easy to make cake is sure to impress you with the look and its texture.
Ingredients
- Margarine –3/4 cup.
- Ener-G Powder – 3 tablespoons (mixed with 4 tablespoons of warm water).
- All purpose flour -2 &1/3 cups.
- Baking powder – 1 ½ tsps.
- Baking soda – ½ tsp.
- Sugar – 1 ½ cups.
- Vanilla essence- 2 tsp.
- Butter milk-1 ¼ cups (I curdled 1 ¼ cups of warm soymilk by adding ½ tsp of lemon juice and set aside for minutes)
- Chocolate flavored syrup – 2/3 cups.
Directions
1. Preheat the oven to 350 degrees.
2. Bring margarine to room temperature and beat in an electric mixer for 30 secs. Add sugar and vanilla. Beat until fluffy. Add the ener-G powder mixed in warm water and beat in low speed.
3. Add the curdled soymilk and beat for a minute more in low speed.
4. In a large bowl mix, mix all purpose flour, baking powder and baking soda. Stir in the wet mixture into the flour and mix well until ingredients are well blended.
5. Reserve 2 cups of cake batter in a bowl.
6. Pour remaining batter into the greased pan (use fluted tube pan if you have it, or use a regular baking pan.)
7. Add 2/3 cup of chocolate syrup to the reserved cake batter and beat on low speed until well combined.
8. Pour chocolate batter over the vanilla batter in the pan and let it settle by itself. Do not mix.
9. Bake in 350 degrees for about 50 minutes or until the center comes out clean.
The combination of chocolate and vanilla in a single piece of cake is very tasty and welcoming. I am sending this recipe to egg replacement event by Madhuram of eggless cooking. Check out another version of vanilla chocolate marble cake.
5 Responses
April 9th, 2009 at 4:04 pm
Did you mean 3 teaspoons of egg replacer (instead of 3 tablespoons)?
April 10th, 2009 at 9:43 am
Brenda, it is 3 tablespoons of egg replacer powder that I have used in this recipe.
Usually I use 1 ½ tablespoons + 2 tablespoons of warm water in replacement of an egg. Since the original recipe called in for 2 eggs I used 3 tablespoons. You get very good results if you whisk the egg replacer powder with water briskly for few minutes. Happy baking!!!
April 11th, 2009 at 1:26 pm
Hello,
What exactly is chocolate syrup. Am sorry if this is a silly question, but I am really new to cooking. Where can I find this syrup?
Thanks
April 11th, 2009 at 3:54 pm
By the way did you mean regular chocolate syrup like that of Hersheys??
April 12th, 2009 at 4:58 pm
Kanika,
yes, i used the regular hersey’s chcocolate syrup.
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