Vegan Marble Cake with Blackberries and Raspberries
Ingredients
For the cake
- 1 3/4 cups / 200 g all-purpose flour
- 3/4 cup / 110 g sugar
- 1 tablespoon baking powder
- 1/2 cup / 120 ml oil
- 1 1/4 cups / 310 ml plant-based milk (Used oat milk)
- 1/4 cup / 20 g dark baking cocoa powder
- 20 blackberries
For the glaze
- 1 cup + 3 tablespoons / 150 g icing sugar
- 1/2 teaspoon blueberry powder (for color, optional)
- 1-2 teaspoons water, as needed
Preparation
Preheat oven to 350 °F / 180 °C.
In a bowl combine flour, sugar, baking powder, oil and plant-based milk. Mix with a high-speed mixer until smooth. Pour half of the batter into another bowl and add cocoa powder. Mix again until smooth.
Pour light batter into a cake pan. Put 10 of the blackberries on top, then add dark batter and the other 10 blackberries on top. Bake for about 1 hour.
Allow to cool before removing from the pan.
Prepare the glaze by mixing icing sugar, blueberry powder, and water until smooth
Decorate with the glaze, blackberries and wild raspberries, if desired. Slice and enjoy!
