Puis-je remplacer le lait de soja ?

Oui, vous pouvez utiliser du lait d'avoine ou d'amande, mais le soja garantit un moelleux supérieur grâce à sa richesse en protéines.

Peut-on congeler ce cake marbré ?

Oui, il se conserve très bien au congélateur en tranches. Sortez-le 30 minutes avant dégustation pour retrouver toute sa texture moelleuse.

Comment obtenir un bel effet marbré ?

Alternez les couches de pâte cacao et matcha, puis passez un couteau en zigzag pour créer des motifs marbrés.

Cette recette est-elle sans gluten ?

Elle peut l'être facilement en utilisant un mélange de farines sans gluten pour pâtisserie.

Quel type de matcha utiliser ?

Un matcha cérémonial bio est recommandé pour une couleur éclatante et une saveur douce, idéale pour les desserts.

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Cocoa & Matcha Marble Cake

Name: Cake Marbré Vegan au Cacao et Matcha
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10 parts
Cuisine: Fusion
Ingredients: 180 g de lait de soja; 1 cuillère à soupe de vinaigre de cidre; 100 g de sucre de coco; 240 g de compote de pommes; 300 g de farine (classique ou sans gluten); 15 g de poudre à lever; 100 g d’huile végétale; 1 pincée de sel; 15 g de cacao non sucré; 1 cuillère à soupe de matcha cérémonial bio

Treat yourself to our vegan cocoa & matcha marble loaf cake — the perfect balance of indulgence and feel-good ingredients. Naturally rich in fibre, antioxidants, and free from animal products, this loaf is an ideal choice for a wholesome, delicious snack. Thanks to our organic ceremonial matcha, its vibrant green swirl adds a beautiful, energising twist to your homemade bakes.

Prep & Bake Time

Prep time: 15 minutes

Bake time: 55 minutes

Total time: 70 minutes

Servings: 10 slices

Ingredients

180 g soy milk
1 tbsp apple cider vinegar
100 g coconut sugar
240 g unsweetened applesauce
300 g flour (regular or gluten-free)
15 g baking powder
100 g neutral vegetable oil
1 pinch of salt
15 g unsweetened cocoa powder
1 tbsp organic ceremonial matcha

Step-by-Step Instructions

Make the “vegan buttermilk”: Mix the soy milk with the apple cider vinegar. Let it rest for 5 minutes to thicken slightly — this helps create a softer crumb.
Prepare the batter: Add the coconut sugar and applesauce to the mixture. Sift in the flour and baking powder, then add the oil and salt. Stir until you get a smooth, even batter.
Split the batter: Divide it evenly into two bowls: add cocoa to one, matcha to the other.
Create the marble effect: In an oiled loaf tin, alternate layers of cocoa and matcha batter. Run a knife through in a zigzag motion for a pretty marbled look.
Bake: Bake at 180°C for 55 minutes. Let it cool slightly before removing from the tin.

Tips & Variations

Add a handful of dark chocolate chips to the cocoa layer for extra indulgence. You can also fold in chopped walnuts or hazelnuts for a crunchy version. This loaf keeps beautifully for up to 4 days in an airtight container, or you can freeze it in slices for a quick snack.

Nutrition Highlights

Thanks to applesauce and plant-based milk, this loaf is naturally rich in fibre and low in saturated fat. Matcha brings antioxidant catechins and a calm, steady lift, while cocoa contributes magnesium and a gentle natural pick-me-up.

When to Enjoy It

This marble loaf is perfect for a tea-time break, a cosy brunch, or as a dessert after a light meal. It’s also a great pre-workout snack when you want long-lasting energy.

Diet-Friendly

This recipe is ideal for vegan diets, and it can easily be made gluten-free by using a dedicated gluten-free baking flour blend. It also has a moderate glycaemic impact thanks to coconut sugar and applesauce.