This Marble Bundt Cake is soft, moist, and delicious! The chocolate marble makes this banana bread not only prettier, but also richer, and tastier! The recipe is vegan, gluten-free, and easy to make! Great for dessert or as a breakfast.
Chocolate Marble Banana Bundt Cake
I love banana bread and I also love marble cake, but only when it’s moist and soft. I must admit that I am not a big fan of the classic marble cake which is often quite dry and at the same time buttery (which I don’t like). So my creation is not a classic marble cake recipe, but rather a banana bundt cake with a chocolate marble, yum!
I love the recipe because of the following reasons:
- The combination of banana bread and chocolate cake is heavenly.
- The recipe is vegan, gluten-free and quite easy to prepare.
- This is a pretty healthy dessert, which is also excellent for breakfast.
Only Simple Ingredients
This banana bundt cake contains only simple ingredients which are available in most stores. The ingredients are:
- Rice flour
- Oat flour
- Ground almonds
- Baking powder + baking soda
- Ripe bananas
- Coconut milk
- Maple syrup
- Flax eggs
- Lime juice or lemon juice
- Vanilla extract
- Dairy-free chocolate
- Nut butter or seed butter
I always make my own oat flour and it’s super easy. All you need is oats (regular oats or certified gluten-free oats). Process the oats in a blender or electric coffee/spice grinder. Ready is your oat flour.
You can use ground almonds (which is almond flour) or any other finely ground nuts of choice, such as hazelnuts, walnuts, etc.
Since the batter is oil-free, I used canned coconut milk. If you don’t like coconut, you can use your favorite plant-based milk and add 2 tablespoons of oil in addition.
Instead of maple syrup, you could also use brown rice syrup, Yukon syrup, agave syrup or any other liquid sweetener.
A flax egg is a combination of ground flax seeds and water. You can also use ground chia seeds instead of ground flax seeds. I often use Aquafaba (chickpea brine) instead of water because it makes cakes even fluffier.
You can use any nut butter of choice, for example, cashew butter, coconut butter, almond butter, etc. For a nut-free version, I would recommend sunflower seed butter.
I use dark dairy-free chocolate or chocolate chips (morsels) with a high cocoa amount (60%) and less sugar. Regular chocolate chips are very sweet, so I prefer to order these dairy-free chocolate chips.
How To Make A Marble Bundt Cake?
This chocolate marble banana bundt cake is super easy to make. Follow these simple instructions:
- Make the flax eggs first and set aside.
- Combine the dry ingredients in a bowl and mix.
- Process all wet ingredients in a blender or food processor.
- Combine wet and dry ingredients.
- Melt the chocolate and nut/seed butter in a double-boiler or in the microwave. Add some tablespoons of the cake batter to the mixture and stir.
- Spoon some light batter to the cake pan. Then add some chocolate batter. Continue until no batter is left.
- Bake the cake in the oven for 45 minutes or until a toothpick comes out clean.
- Let cool completely. Drizzle with melted chocolate or peanut butter (optional).
How To Store This Vegan Marble Cake?
I would recommend storing the vegan marble cake covered in the refrigerator (for up to 5 days). You can also freeze leftover in zip lock bags for up to 3 months.
This Marble Bundt Cake Is:
- Vegan (dairy-free, egg-free)
- Easy to make with simple ingredients
- Prepared in about 20 minutes
- A great dessert or breakfast
Should you try out this tasty banana chocolate marble bundt cake please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how it turned out!
Don’t forget to also check out the following delicious vegan dessert recipes:
- Marbled Banana Bread
- Vegan Chocolate Chip Banana Bread
- Blueberry Banana Bread
- Oatmeal Chocolate Chip Bars
Marble Bundt Cake
- 3.5 oz chocolate dairy-free, melted
- 1/4 cup nut butter or seed butter of choice
- Watch the video (scroll down a bit) for easy visual instructions. I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
- To make the flax eggs, put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 5 tbsp aquafaba or water (see notes below) and stir. Set aside for 5 minutes.
- Combine all dry ingredients in a bowl and mix with a whisk until there are no lumps.
- Pour wet ingredients into dry ingredients and stir with a whisk. If the batter seems too thick, add another splash of coconut milk.
- Grease/oil a bundt cake pan (or cake pan of choice) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
- Melt dairy-free chocolate and nut/seed butter in a small bowl in a double-boiler or in the microwave. Add a couple of tablespoons of the cake batter to the mixture and stir.
- Spoon some light batter to the cake pan. Then add a bit of the chocolate batter. Continue until no batter is left.
- Bake the cake in the oven for about 40 minutes (+/- 5 minutes) or until a toothpick comes out clean. If your cake pan is small and deep it might take longer and if the pan is large and shallow the cake will be ready in less time. I used a silicone bundt cake mold which measures 9×3 inches (23×7.5 cm).
- Let the cake cool completely. Drizzle with melted chocolate or peanut butter (optional) and enjoy! Store leftovers covered in the fridge.
- To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
- You can use ground almonds (almond flour), ground hazelnuts, ground shredded coconut, or any other finely grounds nuts.
- Since the batter is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you dislike coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
- You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
- Aquafaba (also known as chickpea brine) is the liquid of a can of chickpeas. It acts as an egg replacement and binder. You could use water instead, however, I prefer aquafaba. It's also possible to use ground chia seeds instead of ground flax seeds.
- You can use any nut butter of choice, for example, almond butter or cashew butter. For a nut-free version, I would recommend sunflower seed butter.
- Recipe serves 10. Nutrition facts are for one serving.
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