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)
- Gluten-free
- Easy to make with simple ingredients
- Soft
- Moist
- 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
Ingredients
Dry ingredients
- 1 cup (160 g) rice flour
- 2 cups (200 g) oat flour (gluten-free if needed)
- 1/3 cup (40 g) ground almonds (see notes)
- 2 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients
- 2 large (225 g) ripe bananas
- 2/3 cup (160 g) coconut milk canned (regular or light)
- 1/2 cup (160 g) maple syrup (see notes)
- 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp aquafaba or water)
- 1 tbsp lime juice
- 2 tsp vanilla extract
Chocolate Marble
- 3.5 oz (100 g) chocolate dairy-free, melted
- 1/4 cup (60 g) nut butter or seed butter of choice
Instructions
- Watch the video (scroll down a bit) for easy visual instructions. I recommend using a kitchen scale for this recipe.
- 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.
- Mix all wet ingredients in a blender or food processor until completely smooth.
- 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.
Notes
- 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.
Nutrition information is an estimate and has been calculated automatically
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Can this recipe be made with a substitute for theb bananas?
Applesauce might work. I would suggest 3/4 cup. 🙂
Hi Ela,
Is it possible to replace the rice flour with GF flour? Or oat flour?
GF flour should work if the blend contains mainly rice flour. 🙂
I made it with gluten free flour,it was good, a little dense
I think it really depends on the flour blends and there are so many different ones.
Thanks for this healthy Recipe Ela! I halved it and baked it in two Bundt Pans (5 cups total) and bake it for about 25minutes. A nice addition to my new healthy (like real healthy not the one that says healthy because there’s a banana in it!) recipes. I like your blog more and more. xoxo
(feel free to visit my tiny tiny website, I try to make healthier recipes, sometimes vegan, and always to prevent waste! https://bitesofbaking.com) thanks so much!
Thanks for your kind feedback dear! I am glad you are trying to make healthier recipes too. 🙂
I want to try making this. I have a freezer full of frozen ripe bananas. Can I use frozen bananas in this recipe?
I am really not sure, Pat. I never used frozen bananas and therefore I cannot tell you if the recipe will work with frozen bananas.
This was on my list for a long time and I finally made it. It turned out great! I used ground walnuts instead of almonds, lemon juice instead of lime, rice milk instead of coconut and added butter. I was afraid it would be to dry so I added more rice milk and cake was moist and delicious. 🙂 On the top I’ve melted dark chocolate with orange which was nice flavour addition.
Can’t wait to try more of you recipes .
Thaank you!❤️
Sounds lovely, Ana! Thanks for your great feedback. 🙂
Hello Ela,
What does baking soda serve as in a recipe, what is it’s function? Is it possible to use something else as a substitute when suddenly out of soda?
The cake looks delicious :).
Hello! You can leave it out and use a little more baking powder. 🙂
The cake is soft and moist. Very delicious, great cake to share with family.
Love love love this one
I am very glad you liked the cake, Nidia! Thanks for leaving your feedback here. 🙂
Could I bake this in another kind of pan? If so, what kind and for how long? Thank you! Don’t want to have to buy the Bundt tin, running out (okay ran out ;-)) of kitchen space.
Absolutely! You can use a round 8-inch or 9-inch cake pan or a loaf pan. The baking time really depends on the size of the pan. If it’s shallow and small you need to bake it longer. Simply make a toothpick test to make sure the cake is cooked. 🙂
Omg this looks awesome. How can I do it with caramel instead of chocolate. You think I can blend some
Soft. Dates with almond butter ? Any idea ? Thanks I’m advance ?
That sounds like a good idea. Please report back if you give it a try. 🙂
Hi, about to try the recipe, but will be using all. Purpose flour.How much all purpose four would I use. I won’t be using almond flour either, just all purpose. Thanking you in advance.
Sorry I will be using ground cashews instead of ground almonds.
Hi Heather! I never tried it, because I don’t use all-purpose flour, so I cannot tell you if it’s ok. It should work fine, however, you will need to try for yourself. You can experiment with 2 1/2 or 3 cups. But as I said before I NEVER work with AP flour so this is just guessing… ?
Can the un-iced cake be frozen?
Yes, that should be fine!
Love the recepie! I’m making it for the 2nd time in a week! Thx
Yay, that’s awesome! So glad you like it. 🙂
Looks so tasty! My grandma use to make me a bundt cake similar to this when I was a child! I can’t wait to give it a try, thanks!
Amazing! I hope you will like it. 🙂
I love banana bread and I love marble cake so this combination of both into one bundt cake is just perfect ? In summer I also like to serve it with peanut butter ice cream! It’s so yummy ?
Thanks so much, Bianca! 🙂 Peanut butter ice cream sounds amazing!
made this tonight and it is delicious! a little bit on the denser side due to the flours yet still delicious and not dry.
I, was a bit worried about the batter, after reading the comment above, as mine was also thick, so I added a bit more coconut milk and baked it for less time. i checked it after 30mins and gave it another five mins.
I added chocolate sauce and crushed peanuts on top. It looks and tastes great and I can’t wait to share it with others! Thanks for a fantastic recipe!
Thanks so much for your feedback, Sarah! I am glad the cake turned out delicious. Yes, the baking time really depends on the cake mold and oven. 🙂
Thanks for the response. I used the cup measurements, as I live in the US. Is there a noticeable difference if you use the gram measurements instead? Would love to see the video once it’s ready. Thanks.
Hey Jenna! 🙂 I finished editing the video and just uploaded it: https://elavegan.com/marble-bundt-cake/#wprm-recipe-video-container-7479
Was your batter similar or thicker? I always measure all ingredients in grams because it’s so much more accurate (than cup measurements) which is really important when it comes to gluten-free baking. This being said, I have weighed rice flour, oat flour, etc. in the past and the grams vs. cup measurements should be correct. But with cup measurements, it’s possible to use more or less, depending on the ingredient. If your batter was much thicker though, you probably used too much flour. Hope this helps. 🙂
Thank you! I’m going to give this another shot. I’ll also try to weigh the ingredients. My batter was a lot thicker than your batter in the video. Thanks again and I’ll report back once I make this again.:)
Great! 🙂
This came out horrible for me, unfortunately. And I followed every detail of the recipe. I knew it wouldn’t work when, after mixing the wet and dry ingredients, the batter came out super thick. I still baked it, and lo and behold, it turned out dry and inedible. A video would be helpful to ensure your readers are doing everything perfectly.
Sorry to hear the recipe didn’t work for you. I made it a couple of times and it always turned out great. Did you measure the ingredients in cups or grams? I do have a video, I have to edit and cut it first but will probably upload it later today or tomorrow. The batter shouldn’t be too thick, but not thin either.
Unfortunately I had the same problem !!!:((( very very thick !!! I did grams Like you said ????????♀️
Hi Marketa! Interesting! Maybe some brands of rice flour/oat flour yield a different result depending on how fine the flour is. If the batter is too thick, you will need to add more plant-based milk and the problem is solved. 🙂
Yeah , next time I will do it … thank you ❤️
You are very welcome! ❤️
Is all purpose flour ok?
Hi Larissa! I never tried it, because I don’t use all-purpose flour, so I cannot tell you if it’s ok. It should work fine, however, you will need to try for yourself. 🙂
what can ı use instead of rice flour
can ı use oat flour
Hi Derya! More oat flour should work. I would suggest adding 3 cups in total (300 grams) and leave out the rice flour. Please note that I have never tried out this combo but it should be fine. If the batter is too thin, add more oat flour. Please report back if you give it a try. 🙂
Love this cake ela! I like that it has almond flour in it too, always makes cakes so tasty 🙂
Thank you, Jess! Yes, I agree! Almond flour makes cakes really tasty, moist and soft. I love it. 🙂