Marble Ring Cake

Cook Time 50 minutes + cooling

Servings 6-8


260g (2 cups) plain flour

1 tsp bicarbonate soda

195g (1 cup) white sugar

1 cup soy milk + 1 tbsp

½ cup extra virgin olive or sunflower oil 

Juice of 1 medium lemon

1 tsp vanilla extract

3 tbsp cocoa

Icing sugar, to serve


Grease a cake tin. I used a 23cm bundt tin. You can also use a round tin or any shape. Whatever you fancy.

Preheat a fan-forced oven to 175C.

In a large bowl, sift the flour, bicarb soda and stir in the sugar. Make a well in the centre. Pour 1 cup of milk, oil, lemon and vanilla into the well. Stir until thoroughly combined.

Pour ⅔ of the batter into the prepared cake tin. Sift the cocoa into the remaining ⅓ of the batter, then blend in 1 tablespoon of milk until smooth. You now have a chocolate cake batter. 

To create the marble pattern you can try various ways. I like to pour the plain batter into the cake tin first and then pour over the chocolate. Take a knife or skewer and swirl the chocolate through the plain, creating a marble or swirl effect. 

Bake in a preheated oven for 40-45 minutes or until a skewer comes out clean, especially checking the centre of the cake.

Allow to cool slightly in the tin and then transfer onto a cake rack to cool further. If you’re using a bundt tin, you may have to help separate the cake from the pan by turning it upside down and shaking it or hitting the bottom of the pan to help release the cake. 

To serve, dust with icing sugar.

Nadia Fragnito

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