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.