I have always wanted a silicone baking pan but was always too price conscious to actually buy one. Then the other day my husband surprised me with the cutest little silicone mini bundt pan and loaf tin. Hehe, he was probably just speculating on his favorite cake, marble loaf cake.
I count myself lucky that the cake he likes best is seemingly such an easy thing. But then, after going vegan it took me forever to find a recipe that always worked. After some fiddeling and tweaking, this is the one I'm always using now with only a handful of ingredients, and it's never failed me.
Easy Marble Loaf Cake
2 cups cake flour (300g)
1/2 cup sugar (150g)
1 heaping tblsp baking powder (20g)
pinch of salt
1/2 cup vegan margerine, melted and cooled (150g)
1 1/3 cup soymilk (300ml)
2 tblsp Dutch-proces cocoa
4 tblsp. soy milk
Combine the dry ingredients. Mix in the soy milk and melted, cooled margerine, and briefly mix till combined. Spoon half of the batter into a well greased loaf pan or ungreased silicone loaf pan.
Mix the cocoa into the remaining batter and add approx. 4 tblsp. soymilk to achieve the same consistency the white batter has. Add over the white batter. Now take a fork and lightly swirl it through the batters to create a marble pattern.
Bake in a loaf pan for 60 minutes at 350°F. For my silicone mini-pan, I halved the recipe, and baked it for 40 minutes. Let cool compeltely before slicing it, though. Tough, I know... Feel free to jazz it up with vanilla, cinnamon, or ginger, or throwing in dried fruits, chocolate chips, nuts, granola....
Marble cakes also turn out especially beautiful in bundt pans!
Baking in silicone pans was a novelty for me. For one thing you don't need to grease it. Also the sides of the loaf remained very soft which I really liked. However, I found the silicone increased the baking time considerably, probably due to lower heat conduction. So, in addition to baking time varying with stoves, it also varies according to how big your loaf is, and what form you use. Seriously, what's the point in indicating baking times... I've indicated my normal baking time for a normal metal loaf pan, but be sure to check your cake for doneness by inserting a toothpick in the center of the cake to avoid underbaking or overbaking it.
Standard note on sugar: I realize that there are cultural taste differences. I like my desserts not overly sweet, both for health and taste reasons. Therefore, the amount of sugar I use may not satisfy your palate. Feel free to use more sugar, I've found this does not affect the baking properties / baking time at all.