Chocolate and Lemon Marble Loaf

This wonderful chocolate and lemon marble cake with crisped edges and yet so moist inside. Best served with melted chocolate.


Prep Time: 15 mins
Cook Time: 45 mins
Yields: 6


  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 100 grams dairy-free butter, melted
  • 1/2 raw brown sugar or to taste
  • 100 grams soy yogurt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons raw cocoa powder
  • 1/4 cup coffee liqueur (optional)
  • 1 teaspoon vanilla bean paste
  • zest of one small lemon
  • juice of one small lemon


  1. Preheat oven to 180°C and grease a tin loaf. Mix the chia seeds and water together in a small bowl and let it sit for 10 - 15 minutes until the mixture becomes gel.
  2. In a large bowl using hand mixer beat melted butter and sugar until pale and fluffy. Add chia seed mixture and stir to combine. Mix in soy yogurt. In a separate bowl sift flour and baking powder. Add the dry ingredients into the batter, stir to combine.
  3. Divide mixture evenly among 2 bowls. Add cocoa and coffee liquor to one bowl, mix until combined. Add vanilla, lemon zest and lemon juice to another bowl, mix until combined. Spoon the two cake batters into the prepared tin loaf in alternating spoonfuls. Using a metal skewer, 'cut' through the mixture to create a marbled effect.
  4. Bake for 44-45 minutes or until the tooth pick inserted into the cake comes out dry. Cool in a tin for 10 minutes. Remove from the tin to cool completely. Enjoy!

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