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Healthy banana bundt cake with vegan chocolate marble

Marble Bundt Cake

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.
Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10


  • Food processor*
  • Blender*
  • Kitchen scale*
  • Bundt cake pan*


Dry ingredients

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


  • 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.


  • 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 Facts
Marble Bundt Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.