Egg-free Marble cake

Can’t decide between a vanilla or chocolate cake? Here is a moist & delicious cake to satisfy both your cravings, egg-free marble cake!

Happy Father’s Day to all the wonderful Dad’s out there! I hope you had a fabulous day with your kids. I personally do not believe that one single day is required to show your love to your parents or a spouse, as every day is Father’s/Mother’s day or whatever other day exists. But yes, I do believe it is nice to have such a day since one can take that extra effort of showing your love and gratitude. And then, of course, everything is so commercialized these days, one can’t help but just go along with it 😀


My DH is away from home, on an official tour. So he was missed by the kids and he certainly did so likewise. My son spent the entire Saturday making a cake out of lego’s, oh and there was a lego candle too!! He amazes me at times, by doing things I least expect. It’s hard to believe he will be 4 this October and my daughter is going to turn 4 months in the next few days. Really?? I feel like stopping the clock, for it’s moving way too fast, I think faster than I can handle. Kids do grow up just like that, I’m sure all you parents out there know what I’m talking about!

So even though my DH wasn’t home to celebrate Father’s day I did try to make it a special one for him. First, I sent him a cute little pic of the kids with a nice caption, which I’m certain would have set the day on a right note for him. And then I ventured out to bake a cake, at 10 pm. Don’t ask me why, but somehow I get bitten by the baking bug only at night, sometimes at midnight even! Anyways, it actually works for me, as the cake has enough time to cool down, and I have some good natural light (hopefully!) for the pictures.

And then I couldn’t decide between a chocolate or a vanilla cake, so this beautiful marble cake came to the rescue and ended all my woes! When I made this the last time,  the DH liked it and thought this egg-free version was just as good. So how could I not share it with you guys! If you have tried my previous egg free cakes, I’m sure you will love this one too.

It is light, moist, addictive and look at that gorgeous swirls. Doesn’t it look pretty as well?  Go ahead and bake this one for your loved ones, or friends or just for your self perhaps? Enjoy it for breakfast or along with your evening cuppa chai! (Do refer handy notes at the end of the recipe).

Step by step instructions

1.Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.

2.Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.

3.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.

4.In the bowl of your stand mixer fitted with the paddle attachment,  beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

5.Add in the yogurt next, continue beating on medium-high speed.

6.In goes the vanilla extract next. Beat on medium speed for another 30 seconds.

7.Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).

8.Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate mixture, fold in gently.

9.Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.

10.Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.

11.Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.

Notes

  1. Make sure all your ingredients are at room temperature.

  2. Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse

  3. Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.

  4. If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.

  5. It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml 

Egg-free Marble cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 loaf cake

Egg-free Marble cake

Can't decide between a vanilla or chocolate cake? Here is a moist & delicious cake to satisfy both your cravings, egg-free marble cake!

Ingredients

  • 1 & 1/2 cup unbleached all purpose flour (maida), spooned and leveled
  • 1 cup sugar
  • 1/2 cup (113 grams) butter
  • 1/2 cup yogurt/dahi
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
  2. Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
  3. In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
  4. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
  5. Add in the yogurt next, continue beating on medium-high speed.
  6. In goes the vanilla extract next. Beat on medium speed for another 30 seconds
  7. Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) .
  8. Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate batter, fold in gently.
  9. Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
  10. Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
  11. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.

Notes

1. Make sure all your ingredients are at room temperature.

2. Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse

3. Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.

4. If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.

5. It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.

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Looking for more egg-free bakes? You may also like-

Egg-free mango loaf cake

Egg-free orange cupcakes

Crazy chocolate cupcakes ( No egg/butter/milk)

Date and walnut loaf cake

Egg-free mango semolina cupcakes

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Regards,

Freda

31 comments

  1. Loretta says:

    I’m with you on everyday being Mother’s/Father’s Day Freda. Wow the commercialism of it all, I can get a bit cynical when it comes to that. 🙂 Something home made is the best, or a card with a few meaningful words, but oh my, it’s gotten out of hand. I think the traditions start here in the USA, and then reach the far flung corners of the earth. I’d never heard of India celebrating Father’s Day?? Anyway your marble cake looks gorgeous! I like the idea of marbleizing it with a tooth pick, it gives it a nice intricate look.

    • Freda Dias says:

      Hi Loretta! yes so true! I haven’t seen this happening in Mumbai! I see things are a lot commercialized here, 2-3 months in advance! That’s a little too much indeed! Glad you liked the cake, thanks 🙂

  2. Diptee kawle says:

    Wow! Ma’am, the recipe is fantastic! I tried it and it turned out yum. Only couldn’t get perfect slices

    • Freda Dias says:

      Thanks for your feedback Diptee. And please don’t call me M’am 🙂 As I’ve mentioned, you really have to let the cake cool down completely to get clean slices, it shouldn’t even be warm, hope this helps 🙂

  3. Bhawana says:

    It’s looks so pretty..just a small query..my cake turns brown..the vanilla part is not this white from inside..what can be the reason? Do i need to bake it with only bottom rod on?

    • Freda Dias says:

      Thanks Bhawana! I actually have a gas range oven, and both the heating elements are on automatically. I bake on the middle rack. At what temperature do you bake? May be after 30 minutes of baking, you can cover the loaf pan with an aluminum foil to prevent over browning on top and inside.

  4. Priyanka Goswami says:

    Hi…. I have a small question…. Since I don’t have an oven… Can I make this cake in a pressure cooker????? Want to make it on a friend’s birthday… Looking forward for your reply…

    • Freda Dias says:

      Hi Priyanka! Yes it should definitely work. But use an 8 inch round cake pan for these quantity’s. You can follow the same procedure for any cake baked in the pressure cooker.

  5. Deepa says:

    Hi,, lovely cake ..made this today,,tasted yummy but I always feel that cake is undercooked at the bottom…what might have gone wrong.. please suggest.

    • Freda Dias says:

      Hi Deepa! Thanks for your feedback. Is your cake golden brown at the bottom ? If it is, then it is well cooked. May be the lower heating coil is not working properly? I’m not really sure as to what could be wrong.

  6. Megha Malviya says:

    This cake took close to 70 minutes to cook and the colour wasn’t close to the one you showed in the pictures. The taste was good though it was slightly sweeter than what I am used to. Moist

    • Freda Dias says:

      Hi Megha ! Thanks for your feedback. The timings could vary from oven to oven. About the color, I use unbleached organic flour, which already has a light cream color, so that could be the reason for the difference if at all you used bleached flour.

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