Vanilla and Chocolate Spelt Marble Cake

Brown coloured vanilla and chocolate spelt marble cake with glaze drizzled over it on a white fluted cake stand with a white and blue tea towel tucked under the cake stand.

Sometimes you just want cake… you NEED cake. It’s not anyone’s birthday, anniversary, special day, event or even Cake Day (every November 26th if you wanted to know ๐Ÿ˜‰ ) but you make cake anyways.

This Vanilla and Chocolate Spelt Marble cake was that cake for me.

A little vanilla, a little chocolate, dense but also moist and quite pretty when sliced through to show off the swirls.

I haven’t made this cake in a long time and its definitely been tooooo long! I may (or may not) have eaten it for breakfast 3 days in a row dipped in my coffee… how can I not when it’s got a big ‘ol “S” swirled right into it, it’s like my name is written right on it. ๐Ÿ˜€

Happy baking!

Updated May 20, 2022: I’ve tinkered around with the ingredients and method a little to achieve a more moist and airy cake. Those updates are reflected in the recipe below. I’ve also started drizzling this cake with a lemon glaze (totally optional) but absolutely delicious!

One slice of vanilla and chocolate spelt marble cake lying on its side on a small white plate with a blue and white tea towel tucked under the plate.

If you liked this recipe you are going to love these ones!

Fancy Shmancy Spelt Flour Carrot Cake
Chocolate Hazelnut Swirl Spelt Bread
Apple Sponge Cake with Spelt Flour

Vanilla and Chocolate Spelt Marble Cake

A moist pound cake that is perfectly suited with a cup of coffee (yes cake for breakfast!) or cold glass of milk.

Course Dessert
Keyword Cakes, Marble Cake, Spelt Flour
Servings 12 people
Author Sophie


Vanilla and Chocolate Spelt Marble Cake

  • 500 g organic all purpose, unbleached spelt flour + extra for the cake pan
  • 1 tsp sea salt
  • 4 tsp baking powder
  • 250 g unsalted butter at room temperature
  • 250 g + 1tbsp sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs at room temperature
  • 145 ml + 5 tbsp milk at room temperature
  • 4 tbsp cocoa powder

Lemon Glaze (Optional)

  • 1 cup icing sugar
  • 3 tbsp lemon juice


  1. Preheat your oven to 375 degrees F. Grease a 10" bundt pan or tube cake pan with butter, dust with a little spelt flour, then tap out the excess flour. Set aside.

  2. In a medium bowl, sift the spelt flour, sea salt and baking powder together.

  3. Using a stand mixer with paddle attachment or a large bowl and handheld mixer, cream the butter and 250g of the sugar together until light and fluffy, about 2 minutes. Add the vanilla extract and beat on low until combined, then add the eggs one at a time, beating on low to combine between each addition.

  4. Add the dry ingredients and the 145ml of milk to the butter mixture and combine on low speed. If the dough does not have a firm dropping consistency (slowly falls off a spoon) add more milk 1 tbsp at a time until this consistency is achieved. Add approximately 2/3 of the dough to the pan and spread evenly.

  5. Add the sifted cocoa powder, 1 tbsp of sugar and 5 tbsp of milk to the remaining 1/3 of the dough and combine on low speed. Add more milk 1 tbsp at a time, if needed, to achieve a firm dropping consistency.

  6. Spread the chocolate dough evenly over the vanilla dough, then draw a fork down, around and up through both doughs to swirl. I usually do this in 6-8 spots around the cake pan.

  7. Bake for 40-45 minutes or until a toothpick poked into the cake comes out clean. Let the cake cool for a few minutes in the pan, the invert onto a cooling rack.

  8. When the cake has cooled, make the glaze by whisking the icing sugar and lemon juice together in a small bowl. Place a sheet of parchment paper under the cooling rack that the cake is on to catch the drips. Drizzle the glaze over the cake using the whisk.

2 thoughts on “Vanilla and Chocolate Spelt Marble Cake

    1. Hi Kat, my apologies for the late reply, my blog has taken a back seat lately as we welcomed a little girl into our family on May 1. I have tried using flax eggs before in cookies, but not in this recipe specifically. Sorry I can’t be of more help, but I bet Google might give you some good ideas. ๐Ÿ™‚ Happy baking!

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