Easy Marble Cake

I’ve made countless marble cakes over the years but there is never a limit on trying another recipe and when Deeba posted one on her instagram account, I wanted to try it out.

This is an eggless recipe and comes together without a fuss. We do need two bowls tho, because its a marble cake and the batter needs to be divided between vanilla and chocolate.

Here’s how I made it

Eggless Vanilla Chocolate Marble Cake (Makes one 5 inch cake)

Butter and line a 5 inch loaf pan with parchment paper and set aside. The original recipe calls for 180C but I baked this cake at 160C, I find the texture is more moist at this setting. Preheat your oven to 160 C

In a bowl, add the following and whisk until the sugar has fully dissolved.

150 grams milk

150 grams sugar (I used regular sugar)

1 teaspoon vinegar

90 grams yogurt

50 grams vegetable oil

25 grams melted butter

1 teaspoon vanilla essence

Once the above is whisked well, sift and add the following into the bowl

150 grams maida

1 teaspoon baking powder

1/4 teaspoon baking soda

a pinch of salt

Mix with a spatula to form a flowy batter. Do not overmix the batter.

Divide into 2 parts in the 2:1 ratio

Into the lower quantity batter, add 1 tablespoon cocoa powder + 1 tablespoon milk and mix

Layer the batters into the prepared baking tin by alternating each batter until everything is used up. Using a skewer or a chopstick, marble the batter.

Put the loaf pan into the middle rack of the preheated oven and bake for about 35-40 minutes or until a skewer inserted into the cake comes out clean. Every oven is different so please keep an eye on yours at the 80% time mark.

Once done, take it out of the oven and rest under a clean kitchen towel to cool completely before slicing.

This is a lovely moist snack cake and keeps for 2 days without refrigeration, in the fridge it will last for a week.



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