Vegan Turkish Marble with Cinnamon Sugar

The Cake

1 cup vegan buttermilk (240g)
7 tablespoons mild extra-virgin olive oil (78g)

2 tablespoons unsweetened cocoa powder

Preheat oven to 325°F. Grease a round 9-inch cake pan and line the bottom with parchment paper.
Stir vegan buttermilk and olive oil until combined.
Place vanilla cake mix in a large bowl. Slowly add the liquid blend to the vanilla cake mix while mixing with a hand-held whisk until just combined.
In a separate bowl, stir a third of the cake batter with the cocoa powder until smooth.
Pour a third of the vanilla batter into the prepared pan. Alternatively add the chocolate batter and the remaining vanilla batter to the pan. Using a knife, make a figure-8 pattern in the batter.
Bake for 42-45 minutes or until toothpick inserted in center comes out clean. Cool in baking pan for about 10 minutes before unmolding.

¼ cup powdered sugar (29g)
1 teaspoon ground cinnamon

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Preheat your oven to 325ºF.
Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour.
For best results, weigh all ingredients and bring them to room temperature.
Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let your cake cool for 5-10 minutes before taking it out of the pan.
Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Pre-heat your oven to 325ºF.
Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour.
In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
Gently mix stir ins into batter until well combined.
Scrape batter into prepared pan(s) and sprinkle with toppings.
Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
Cool cake completely before frosting.

Pre-heat your oven to 325ºF.
Grease the recommended cake pan and line the bottom with parchment paper.
Stir all wet ingredients together.
Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
Bake immediately following the guidelines in the recipe.
Cool in baking pan for about 10 minutes before unmolding.
Cool cake completely before frosting.