Vegan Bábovka (Czech Marble Cake)

Ingredients

For 12 portions

• 🧈 160g plant-based spread
• 🍚 200g sugar
• 🥛 280ml soy drink
• 🍶 1 Tbsp cider vinegar
• 🌾 330g flour
• 🍚 12g baking powder
• 🧂 0.5 Tsp bicarbonate of soda (baking soda)
• 🍫 20g cocoa powder, not reconstituted
• 🥄 1 Tsp vanilla extract
• 🍋 10g lemon
• 🧂 1 pinch salt

Method

1. Heat the oven to 170°C (150°C fan). Generously grease a bábovka or bundt tin, about 2 litres, with a little of the spread and dust it with flour, tapping out the excess. Both come from the amounts listed.
2. Stir the vinegar into 260 ml of the soy drink and leave for 5 minutes to curdle slightly.
3. Beat the softened spread and sugar for 3–4 minutes until light, then beat in the vanilla and grated lemon zest. It may look split at this point, which is fine.
4. Mix the flour, baking powder, bicarbonate of soda and salt. Fold into the spread mixture a little at a time, alternating with the curdled soy drink, until just smooth.
5. Spoon a little over half the batter into the tin. Stir the cocoa and the remaining 20 ml of soy drink into the rest, then spoon it on top. Swirl once around the tin with a skewer.
6. Bake for 50–55 minutes, until a skewer comes out clean. Cool in the tin for 20 minutes, then turn out carefully onto a rack.
7. Dust with a little sugar when cool, if you like.