Eggless Marble Loaf Cake | Recipe to make marble cake | Eggless marble cake recipe with step by step instructions
Eggless Marble Loaf Cake is moist, tender, fluffy, delicious, and hard to resist! Its a double treat of chocolate and vanilla in a cake with each slice having a beautiful pattern created by making swirls in the batter.
Enjoy a warm slice of this freshly baked tea time cake with a cup of coffee or Masala tea.
If you are looking for more eggfree cake recipes, do check out the following on the blog –
Buckwheat/Kuttu atta, Chocolate & beetroot cake
Eggless Ragi wholewheat chocolate cake
Carrot orange upside down cake
And many more Eggless cake recipes collection .
Ingredients list to make eggless marble loaf cake
Flour: I used all-purpose flour for this marble Cake and recommend it. Use kitchen scale for proper measurements.
Yogurt/Curd : I have used homemade simple thick curd.
Baking Powder and Baking Soda: essential ingredients to make this recipe, work as leavening agents.
Salt: It balances the flavors.
Oil: I have added oil to provide more moisture to the cake. I have used sunflower oil, but you can use any neutral-flavored oil for the recipe.
Sugar: Here i have used 2 types- normal white powdered sugar and brown sugar.
Cocoa Powder: I used unsweetened dark cocoa powder, however Hershey’s natural unsweetened cocoa powder works well too.
Vanilla: Use good quality vanilla for the best flavors. I used Sprig brand Natural Bourbon Vanilla.
Recipe Card 🔽
Eggless Marble Loaf Cake
Ingredients
Method
- To begin with, preheat oven to 180°C. Line a 10×5.5 inch loaf tin with parchment paper.
- Next, whisk curd and both the sugar. To this add oil & vanilla essence. Whisk well until sugar dissolves completely.
- We shall be adding the milk in the last.
- Sift (at least 2 times) dry ingredients like maida, baking soda, baking powder and salt.
- Now, add mixed wet ingredients little by little, mix well to make a smooth batter using cut and fold method.
- To make marble effect, let's divide batter into two parts - 2/3 + 1/3
- We will keep 2/3 batter for vanilla and to rest 1/3 vanilla batter we'll add cocoa powder to make chocolate batter.
- Now add 60 ml milk in each bowl and whisk well.
- Now, in a prepared loaf tin alternate spoonfuls of vanilla & chocolate batter.
- Take a tooth-pick and swirl lightly on the top of the batter.
- Once done, bake it for 40 minutes or until skewer comes out clean.
- Cool, slice & enjoy!
Notes
Step by step instructions and pictorial presentation to make Eggless Marble Loaf Cake
To begin with, preheat oven to 180°C. Line a 10×5.5 inch loaf tin with parchment paper.
Wet Ingredients
Next, whisk curd and both the sugar. To this add oil & vanilla essence. Whisk well until sugar dissolves completely.
We shall be adding the milk in the last.
Dry ingredients
Sift (at least 2 times) dry ingredients like maida, baking soda, baking powder and salt.
Now, add mixed wet ingredients little by little, mix well to make a smooth batter using cut and fold method.
Divide the batter
To make marble effect, let’s divide batter into two parts – 2/3 + 1/3.
We will keep 2/3 batter for vanilla and to rest 1/3 vanilla batter, we’ll add cocoa powder to make chocolate batter.
Now add 60 ml milk in each bowl and whisk well.
Now, in a prepared loaf tin alternate spoonfuls of vanilla & chocolate batter. Take a tooth-pick and swirl lightly on the top of the batter.
Once done, bake it for 40 minutes or until skewer comes out clean.
Cool, slice & enjoy!
Notes
1. Measure the ingredients correctly. I highly recommend using a kitchen scale.
2. Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
3. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
4. Bake the batter as soon as it is ready.
5. Don’t open the oven door until your baked good has set.Leave the oven closed until the minimum time is stated in the recipe.
How to Store & Freeze?
Cover the cake tightly with a cling wrap or in a air tight container and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you are freezing the cake, make sure to thaw it before hand in the refrigerator and bring to room temperature before slicing and serving.
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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
Happy Cooking
Regards❤️
Lata
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