This fun and funky take on the traditional marble cake uses activated charcoal to bring a lively twist to its layers. Serve on its own, with strawberries or with a butter cream icing.
- 200g (1 cup) dairy-free butter
- 300g (1 cup) caster sugar
- 2 tsp vanilla extract
- 200g (heaped ¾ cup) soya yoghurt
- 200ml (7/8 cup) soya milk
- 400g (3 generous cups) self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- Pinch salt
- 2-3 tsp activated charcoal
- Preheat the oven to 170ºC/325ºF/ Gas 3. Grease and line the base of a 20cm spring form tin. Cut one circle of baking paper to be the same size as the tin and set aside.
- Add the butter and sugar to a bowl, then cream together with an electric mixer for a few minutes until it becomes pale and fluffy.
- Add the vanilla, soya yoghurt and milk and beat slowly to combine. Then, gently fold in the flour, bicarbonate of soda, baking powder and salt.
- Divide between two bowls and add the activated charcoal to one of the bowls. Stir thoroughly
to combine until the mixture has turned dark.
- Pour the batters into the tin, alternating between the dark and light mixture in even quantity. The mixture should pool and spread out in layers as more mixture is added.
- Top with the baking paper circle and place into the oven for 45-60 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool. Dust with icing sugar and serve with strawberries and a sweetened coconut cream.
Per serving (132g) Calories: 401, Carbohydrates: 61.4g, Sugars: 30.8g, Salt: 1.4g, Fat: 15.4g Saturates: 3g, Protein: 4.9g
Taken from September 2018 (Issue 42) Vegan Life Magazine