Marble Loaf Cake

Whether you want a nice pound cake for your morning tea or you are looking a dairy-free cake to serve to your family, this marble loaf cake fits the bill. Made with olive oil, this cake will wow your guests with its moist texture and fabulous chocolate swirl

Course Cakes

Cuisine American

Keyword marble loaf cake, marble pound cake

Cook Time 45

Additional Time 1

Total Time 1 45

Servings

Calories 303kcal

Author Beth Lee | OMG Yummy

Ingredients

3 tablespoon unsweetened cocoa powder
1 cup granulated sugar
3 tablespoon granulated sugar
2 tablespoon water
2 cups all purpose flour
1 ½ teaspoon baking powder
1 teaspoon kosher salt
½ cup extra virgin olive oil
3 large eggs room temperature
1 teaspoon vanilla extract
½ cup almond milk room temperature

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Instructions

Preheat oven to 325ºF. Spray an 8 ¼" x 4 ¼" loaf pan with oil and dust with flour.
In a medium bowl mix cocoa powder, 3 tablespoon sugar and water to form a thick paste. Set aside.
In a larger bowl, whisk together 1 cup sugar, olive oil and vanilla until fluffy.
Add eggs, one at a time, into the olive oil mixture beating for about one minute after each addition.
In a medium sized bowl combine flour, baking powder and salt.
Alternate adding the flour mixture and almond milk into the cake batter, mixing on low speed.
Remove about 1 cup of batter and mix it in with into the reserved cocoa paste.
Spoon each batter into prepared loaf pan, alternating the layers.
Using a knife or bamboo skewer, zig zag it down the pan into the batter. You only need to do this about 6 times. Any more and the batter will mix together instead of producing a marble effect.
Bake at 325ºF for 45 minutes, or until a tooth pick inserted into the cake comes out clean.
Let the cake cool on a rack for 15 minutes. Run a knife down the sides of the pan, then remove the cake to cool completely.

Notes

If you have a 9"x5" loaf pan, reduce baking time by 5 minutes.

To make this cake vegan substitute with flax eggs. The basic ratio for the flax seed egg is 1 tablespoon of flax seeds and 3 tablespoons of water to replace 1 egg. This recipe uses 3 eggs, so triple this amount. You will have to grind the flax seed into powder and whisk it with the water before adding to the cake batter.

TO STORE: Store any leftover cake for up to 3 days, if stored at room temperature in an air-tight container. You can also wrap it up in foil or plastic wrap and store it in the refrigerator for up to 5 days.

TO FREEZE: You can also freeze leftovers. Wrap individual slices of cake in freezer safe plastic wrap or foil and freeze for up to 4 months.

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