This recipe gives a very spongy cake that has a beautiful colour contrast and a taste that reminds a white chocolate – milk chocolate mix. It also lets you get creative with the decoration without the need of any topping.


*THE CHOCOLATEY FLAVOUR of this cake is due to the use of semisweet chocolate and cocoa butter. The semisweet chocolate I use is around 52% cocoa. The cocoa butter should not be deodorized, as it would lose its characteristic cocoa flavour that’s essential for a white chocolate taste.


*TO STORE THE CAKE, I suggest keeping it in a hermetic container. It should long in good conditions about a week. However, vegan desserts have the tendency to thicken as time passes. That’s because we don’t use eggs and it’s totally normal. You can fix this problem with cakes, bread and bun-style batters by heating the piece of cake in the microwave for 10 seconds (approx.) before eating. You'll see it gets soft, like freshly made.


*TO MELT THE CHOCOLATE AND THE COCOA BUTTER (separately), you can either use the microwave or a bain-marie method (that is, a water bath). If you are using your microwave, heat the chocolate for 15 secs and stir. Repeat until completely melted. Be careful, because chocolate burns relatively quick. Do the same with the cocoa butter.

If choosing a bain marie, put a little water in a saucepan over high heat. Place a bowl over the saucepan with the chopped chocolate in it. Stir from time to time until melted. Note that the water should not get in contact with the chocolate, as it wouldn't melt. That is why the water should only touch the base of the bowl as a maximum. The same is applicable to the cocoa butter.


*WHEN POURING THE BATTER IN THE MOULD, you can choose the “decoration” you like. I mean, you can add all the chocolate batter first and then the white batter, and vice versa. Or you can pour a little of both batters successively until
you get a kind of spotted design. And/ or you can stir for a while the batter in the mould with a stick or a knife, to simulate the pattern of marble. In the photos you can see different designs I’ve made.



·         320 gr all-purpose flour

·         120 gr granulated sugar

·         4 & ½ tsp baking powder

·         340 ml soy milk

·         100 ml sunflower oil

·         1 tbsp fresh lemon juice

·         2 tsp cornflour (or another starch like rice flour)

·         2 tsp agave syrup

·         1 tsp cold water

·         A pinch of fine sea salt

·         100 gr semisweet chocolate (check it’s vegan)

·         2 & ½ tsp vanilla extract for the white batter

·         ½ tsp vanilla extract for the chocolate batter

·         1 tbsp cocoa butter (not deodorized)

·         Coconut oil for greasing the mould

·         Parchment paper for the mould base if necessary



1.      First, make the buttermilk: mix the milk with the lemon juice and let it settle for at least 5 minutes.


2.      Preheat oven at 180º C.


3.      In a bowl, mix the flour, the salt and the baking powder. In another one, mix the cornflour with the agave and water. Stir well, making sure that there are no lumps.


4.      In a third container, put the oil and the sugar. Mix a little. Add the buttermilk and combine until sugar is mostly dissolved. Pour the dry ingredients mix over this liquid, little by little. I suggest adding firstly a third of the flour mix, stirring well and repeating until finished.


5.      Add the cornflour mix.


6.      Now, divide the batter into two parts (try to make them similar) and keep them in two different bowls.


7.      Melt the chocolate in a bain marie or in the microwave. Pour it over one of the batter halves, also add the ½ tsp of vanilla extract. Mix well.


8.      Melt the cocoa butter. Add it to the white batter with the 2 & ½ tsp of vanilla extract. Stir well.


9.      Grease the mould you’ve chosen with coconut oil and place some parchment paper in the base if necessary to prevent sticking. Let it cool a few minutes in the fridge.


10.  It’s the moment to serve the batter in the mould. As previously said, you can choose the order and way to pour it, depending on the pattern you would like to replicate. I’ve found easier to ad first half of the chocolate batter, then half of the white one and repeating, but this time, pouring the white batter first and the chocolate one second. Then, most of the times, I like to stir it a little with a chopstick to make any pattern I like.


11.  Bake at 180ª C for 30 – 40 minutes, depending on your mould shape and oven characteristics. You will know it's done if you introduce a stick in the centre of the cake and it gets out totally clean.

12.  Let the cake cool about 10 minutes before removing it from the mould.


Note: As every oven is different and you can choose from a wide variety of mould shapes, sometimes the cake will take just 30 minutes to cook and sometimes, it will take more. That’s why I suggest that you keep an eye on it while baking and checking if it’s ready by following the previous directions. However, notice that you shouldn’t open the oven before minute 25 of baking, because the cake could sink in the middle.


I hope you like this recipe. It will be the perfect companion with your afternoon tea, your mid-morning coffee, your dessert after lunch… I don't know, it really seems to be perfect for any time of the day!


If you have already tried it, don’t forget to leave your comment in the box at the end of the original post. Or, if you upload any photo to Instagram, mention the hashtag #poramoralosgofres or me (@poramoralosgofres), since I will love hearing from you. Also, if you have any doubt, I will be pleased to answer you in the comments section or (why not?) via e-mail.


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Thank you for joining me and… see you in the next recipe!!!


Por amor a los gofres