Can’t decide between Vanilla and Chocolate Cake?! Make the best, moist and really delicious Eggless Marble Cake with this easy recipe with step-wise pictures.
Ever since I started baking and all these years, preparing recipes for this blog – Marble Cake has been on my mind forever. Of course, I have made diligent plans to bake it, but then it won’t happen. Meanwhile, I have made some best eggless chocolate cakes – Eggless Beetroot Chocolate Cake, Eggless Chocolate Cake with Cream Cheese Frosting, Eggless Choco Lava Cake to name a few. I have also made some amazing Vanilla flavored cakes – Eggless Vanilla Cupcakes, Eggless Rasmalai Cake, Eggless Vanilla Cake with Chocolate Frosting and so on. But nothing beats the combined awesomeness of Vanilla and Chocolate, isn’t it? That’s why I had been dreaming about making Eggless Marble Cake and finally got to it.
I used the recipe for my basic Egg-free Vanilla Cake and modified it to incorporate cocoa powder too. In this Eggless Marble Cake, I used 2/3rd Vanilla Cake batter and 1/3rd Chocolate Batter, alternated between both these batters and created a marble effect. I found this pattern mesmerizing!
While I was visiting the US of A last year, I got Dutch Processed Cocoa. I had read so much about it and of course, Martha Stewart couldn’t stop recommending it in her Baking Show on Netflix (that and only the best quality vanilla) For uninitiated, cocoa powder is made from fermented, dried and cocoa beans. Cocoa is by nature acidic, with a pH between 5 or 6 (water that is neutral has a pH of 7). It also a sharp taste with citrus finish.
Dutch processed cocoa on the hand is treated with potassium carbonate and it is alkaline in nature, with a pH of 8. Thus, dutch processed cocoa is darker in hue and has a mellow flavor compared to natural cocoa. Apparently, this is the cocoa used in Oreo cookies 🙂 Since dutch processed cocoa isn’t acidic in nature, it doesn’t react with baking powder too. So it is better to use in recipes as this Eggless Marble Cake where Baking Powder is the primary leavening agent.
Ok, enough with the science behind baking. Lets get on to the recipe of Eggless Marble Cake, shall we?! This is best served as a tea-cake, as it is not overly sweet and compliments a hot cup of coffee or tea. And this recipe uses oil (just like my most of other eggless cake recipes) you know what’s the best thing about it?! It keeps so well in the fridge for at least a week without losing its moistness. So bake this cake in a 9”x 5” loaf pan or use 7” cake tin, have fun with the patterns and enjoy the cake!
How to make Eggless Marble Cake –
Measurements: 1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Detailed step-wise picture recipe of making Eggless Marble Cake –
1. In a mixing bowl add all purpose flour, baking powder, baking soda and salt.
2. Sieve it a couple of times until the flour is mixed well with the leavening agents.
3. In a smaller mixing bowl, add dutch processed cocoa powder and add 4 tbsp of hot water.
4. Mix it well so that there are no lumps. It should look glossy.
5. In another mixing bowl add curd, vanilla essence and castor sugar and mix it well until the sugar is dissolved.
6. Next add oil and whisk it until it is incorporated into the curd mix.
7. Now add few spoons of the flour mix and fold it in gently.
8. Pour some of the milk and fold it in too.
9. Repeat the above two steps starting and ending with flour mix. Now the cake batter is ready.
10. Add 1/3rd of the prepared cake batter to the cocoa mix.
11. Gently, fold it in making sure it is mixed well.
12. Meanwhile preheat the oven at 180°C for 10-15 mins. In a greased and lined 9x5inch loaf fan, add a layer of vanilla cake batter.
13. Add 2-3 tbsp of chocolate batter over the vanilla cake batter.
14. Using a skewer, create marble effect going all the way to the bottom. Don’t overdo the marble effect, that would just mix both the colors together and not create marble effect.
15. Add the vanilla and chocolate batter alternatively, creating marble effect as you go. The top layer should be chocolate and when you mix it, just dip the skewer 1” into the cake batter.
16. Bake the cake at 180°C for 40-45 mins until it is golden brown and a tester comes out clean. Rest for 5 mins and remove it from the loaf pan, cool it down on wire rack.
17. Slice and serve with a cup of tea/coffee. This cake can be refrigerated for about a week in an airtight container.
- You can also use regular cocoa powder, without having negative impact.
- This cake is not very sweet, add 1 or 2 tbsp of sugar more if you prefer it that way.
- Use fresh curd for best results.
- Different ovens require different baking times. Keep a close eye on the cake after 30 mins and once the tester comes out clean, remove it from oven.
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