Eggless Marble Cake
A childhood favourite from our local bakeries, this 'marble' cake has gorgeous swirls of vanilla and chocolate in one cake. Why take the tough decision of choosing one when you can have both?
Servings 6
Ingredients
Dry Ingredients
- 1.5 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cocoa powder
- 1 tsp instant coffee powder
Wet Ingredients
- 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
Instructions
Preparation steps
- 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.
Notes
- 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.