Recipe Marbré Chocolat/Pistache

Marbré Chocolat/Pistache

An easy 1:1 ingredient swap for dairy.
No need to change the recipe or process.

Florent Cantaut

Chef at Sweets Consulting



Cake Dough
(Makes 2 cakes)

  • 205 g Be Better Plant
  • 300 g Sugar
  • 100 g Eggs
  • 24 g Pure pistachio paste
  • 3,2 g Salt
  • 130 g Soy milk (or oat milk)
  • 220 g Flour T55 (10/11%protein)
  • 4 g Baking powder
  • 20 g Cocoa powder

    Total weight: 1011,2g

    Size of the mould: 15x8x6cm

Pistachio Butter Cream

  • 80 g Egg whites
  • 80 g Sugar
  • 27 g Water
  • 160 g Be Better Plant
  • 20 g Pure pistachio paste


  • Use all ingredients on room temperature. Blend all the
    ingredients (except pistachio and cacao powder) with a
    food processor until obtained a smooth dough.
  • Divide the total amount in half, in one part add the cocoa
    powder, in the other pistachio paste. Pipe the two mixtures
    alternating into the greased cake moulds. Place a line of
    softened butter in the middle by using a piping bag
  • Let rest one night in the fridge
  • Bake at 145°C in fan oven for 1H45


Want to know the whole recipe? Download it here!
Recipe Croissant

Try it yourself

Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!

What chefs say about Be Better butter for pastry:

Jordi Bordas

Pastry World Cup Champion

Graham Hornigold

Smart Patisserie Founder

Daniel Nemeth

Seasons Bakery Owner

Johanna le pape

Sweet Arts World Champion

Teaming up with pastry chefs to Be Better

We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.

Let’s make sustainable pastry easy and enjoyable.

Ingredient list for Be Better plant-based butter alternative for pastry

Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.

Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).

GMO Free

Suitable for vegetarians and vegans