Discover how to bake a beautiful Eggless Marble Cake, a delightful treat that’s surprisingly easy to make and perfect for any occasion. This recipe proves that you don’t need eggs to achieve a wonderfully moist and flavorful cake, making it an excellent addition to your repertoire of cake recipes without eggs.
Key Ingredients & Substitutions:
- All-purpose flour: You can use whole wheat pastry flour for a slightly healthier option.
- Granulated sugar: Brown sugar can add a deeper caramel note.
- Vegetable oil: Melted butter (dairy or non-dairy) works too, but oil often keeps eggless cakes moister.
- Plain yogurt (dairy or non-dairy): Buttermilk or apple cider vinegar mixed with milk can be used as a substitute.
- Cocoa powder: Use unsweetened cocoa powder for the best marble effect.
- Milk (dairy or non-dairy): Any plant-based milk (almond, soy, oat) works perfectly.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup plain yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup milk, plus 2 tablespoons
- 3 tablespoons unsweetened cocoa powder
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350
- Tools Needed: 9-inch round cake pan, two mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring all surfaces are covered to prevent sticking.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Mix Wet Ingredients
In a separate bowl, combine the plain yogurt, vegetable oil, and vanilla extract. Whisk until these wet ingredients are fully blended and smooth.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Add ¾ cup of milk and mix gently with a spatula until just combined. Be careful not to overmix, as this can make your cake tough.
5. Create the Chocolate Batter
Divide the batter roughly in half into two separate bowls. In one bowl, stir in the cocoa powder and the remaining 2 tablespoons of milk until fully incorporated. This creates your chocolate portion for the marble effect.
6. Layer the Batter
Alternate spoonfuls of vanilla and chocolate batter into your prepared cake pan. Drop dollops of each color randomly across the bottom of the pan.
7. Create the Marble Swirl
Take a knife or skewer and gently swirl it through the batter a few times. Don’t overmix, or your colors will blend completely and you’ll lose the beautiful marble pattern.
8. Bake the Cake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary, so keep an eye on it.
9. Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and helps it set.
Variation Ideas:
- Coffee Marble: Add 1 tablespoon of instant coffee granules dissolved in 1 tablespoon of hot water to the chocolate batter for a mocha twist.
- Citrus Swirl: Add a teaspoon of lemon or orange zest to the vanilla batter for a bright, zesty flavor.
- Nutty Crunch: Sprinkle chopped nuts (like walnuts or pecans) over the top before baking for added texture.
Storage Instructions:
Store your Eggless Marble Cake at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Q: Can I make this cake in a different pan size?
A: Yes, you can use a Bundt pan or cupcakes. Adjust baking time accordingly; cupcakes will bake faster, Bundt cakes might take longer.
Q: Why is my eggless cake dry?
A: Overmixing the batter or overbaking are common culprits. Ensure you mix just until combined and check for doneness with a skewer.
Q: Can I use gluten-free flour for this recipe?
A: Yes, a 1:1 gluten-free baking flour blend can be used. You might need to add a touch more liquid if the batter seems too thick.
Q: What if I don’t have yogurt?
A: You can use a mixture of ¾ cup milk with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for 5 minutes before adding to the wet ingredients.
Q: How do I get a good marble effect?
A: Don’t over-swirl! Just a few passes with a knife or skewer are enough to create distinct swirls without blending the colors completely.
Q: Can I add frosting to this cake?
A: Absolutely! A simple vanilla or chocolate buttercream frosting or a glaze would be delicious with this Eggless Marble Cake.