This eggless marble cake has swirls of chocolate and vanilla. It is a fun cake to make, swirling in batters of two colors and flavors into a tin. It is reminiscent of Britannia marble cakes that I’ve had as a kid in India. This marble cake has a beautiful crumb and is incredibly soft.
In this recipe, we use oil and that means no need to wait for butter to soften. Cakes with oil are softer and stay well in the fridge and take less time to thaw. That means you can eat a cake quickly, and it is always a good thing!
This eggless marble cake comes together in 40 minutes. It is a straightforward recipe and asks for no fancy ingredients. You’d probably have all these in your pantry now.
This recipe is adapted from an eggless chocolate cake Nita Mehta’s cookbook I had in India (back in 2009). It is an easy, foolproof recipe and I have made a few changes to it including substituting the milk for water and adding coffee powder. It is a good base recipe to experiment and make changes.
Eggless Marble Cake
- 1.5 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cocoa powder
- 1 tsp instant coffee powder
- 3/4 cup brown sugar
- 3/4 cup raw sugar ( granulated sugar)
- 1/2 cup hot boiling water straight from a kettle
- 1 tbsp hot boiling water to dissolve the coffee
- 1/2 cup oil use a neutral oil like vegetable oil or a mild olive oil
- 1/2 cup yoghurt homemade curd/dahi works well
- 1 tsp vanilla essence
- Preheat the oven to 180C.
- Add 1 tbsp hot water to 1 tsp instant coffee powder, stir well to dissolve.
Making the cake batter
- To a small bowl, add the flour, baking powder, baking soda and keep aside.
- To a larger bowl, whisk the oil and yoghurt, followed by the vanilla essence, sugars and hot boiling water. Whisk well to dissolve the sugar completely.
- Add the dry ingredients into the wet ingredients and use a spatula or a flat spoon to mix well. Do not whisk at this point, we just want this to be mixed well.
Making vanilla and chocolate cake batter
- Eyeball (or weigh half, like I did) and transfer half to another bowl, mix in the cocoa and coffee extract and combine. The coffee helps to amplify the chocolate flavour and does not make the cake taste like coffee.
- Leave the other half as it is.
Making the marble cake
- Grease a 8 inch pan ( or use a small bundt pan) and add blobs of both batters alternatively.
- After you are done with one layer, continue with alternate layers on the top and swirl a little at the end.
- Do not swirl too much, so the layers do not get mixed up.
- Bake at 180C for 25-30 minutes. Each oven is different, so keep an eye after 25 minutes and check with a skewer to confirm the cake is done.
- I had some frozen chocolate ganache (I freeze the weirdest of things, guys). So, I topped the cake with it. Also, I was impatient and didn’t remove it properly, so yay. Looked nice! You can just dust powdered sugar or eat it straight off the pan.
- I have tried this cake with only one type of sugar ( white/raw) and it works well too.
- This is based on an eggless chocolate cake I tried and had in my notes, but that used milk and I’ve replaced it with water.
This recipe was first shared by me on my Instagram in July 2020. It has been made in several kitchens since as a marble cake or as a full chocolate cake. It is a fail-proof recipe!
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about what your preferences and other readers.
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[…] If you are looking for other vegan cake, you should try my eggless marble cake! […]