Two cakes in one? That’s right! Swirls of vanilla cake in between fudgy chocolate cake is exactly what dreams are made of. This eggless marble cake is old fashioned goodness. It’s soft, it’s fluffy irrespective of it being made on a pan over induction, it’s delicious and just all things yum! Growing up I remember how many times I was fascinated by how gorgeous this cake looks. The excitement to see the marble effect on each slice is all things nostalgia. I have made several versions of marble cake, be it in a bundt pan or a loaf tin but honestly, you never get bored of it when you get two cakes wrapped up in one. Let’s get to the ingredients you will need to make this cake.
INGREDIENTS NEEDED TO MAKE EGGLESS MARBLE CAKE
I usually prefer castor sugar in all my recipe until mentioned otherwise. Castor sugar melts evenly unlike granulated sugar. If you don’t have castor sugar in hand, feel free to substitute it with powdered sugar in this eggless marble cake.
A regular flavourless oil is your best bet while baking. Any other oil usually leaves an after taste which you do not want in your dessert. I have used olive oil with chocolate in a chocolate cake recipe and it didn’t leave any after taste so if you would want to give it try, you sure can in this recipe of eggless marble cake.
To replace eggs in this recipe, the best substitute is yogurt or homemade dahi. When eggs are replaced with dahi, you get the perfect tender moist crumb which is achieved with eggs. In this eggless marble cake, you can either use regular homemade dahi (do not hang and remove water from it) or store brought yogurt. Both of them works well.
Using the best kind of vanilla has always made all the difference in any dessert. Please avoid using vanilla essence as it is not real but synthetic and chemically made vanilla flavour. Make sure you use good quality vanilla extract or bean for this eggless marble cake. I recommend this one. To know more about vanilla and which vanilla to use for your desserts, you can check out my article Vanilla 101.
To make my eggless marble cake moist, soft and light, I have regular milk in this recipe. Make sure it is a little warm and not cold straight from the fridge. Since every flour is different, you might need a tablespoon less or a tablespoon more of milk to adjust the consistency of the batter.
ALL PURPOSE FLOUR
I have used regular maida in this eggless marble cake. Feel free to swap half of it for whole wheat flour or oat flour. Make sure you increase the quantity of milk in that case as these flours absorb more liquid in a recipe.
BAKING POWDER AND BAKING SODA
I have used both baking powder and soda in this eggless marble cake. Baking soda will react with the yogurt or homemade dahi and baking powder would react to the rest of the liquid in this recipe of eggless marble cake. I use this baking powder and this baking soda.
Using a good quality cocoa powder is very important. I personally really like using Hershey’s but you can use any good dark cocoa powder. Cocoa powder is actually one of the most significant ingredient in this eggless marble cake.
HOW I DECORATED MY EGGLESS MARBLE CAKE
If you aren’t familiar with this design, it’s called spider web design. I used dark chocolate ganache and white chocolate ganache to make it. For dark chocolate ganache I have used chocolate and cream in the ratio 2:1 i.e. 2 parts of chocolate and 1 part of cream. Similarly for white chocolate ganache I used a ratio of 3:1 i.e. 3 parts of white chocolate and 1 part of cream. Just pour hot cream over each of the chopped chocolate and mix until smooth to make the ganache. Let it cool down a but before using it to make this design.
Spread the dark chocolate ganache all over cake evenly. Transfer the white chocolate ganache in a piping bag without any nozzle. Now cut the tip not too thick and start going in rounds starting from the centre. Once done, using a skewer make 8 strokes at equal distance towards the edge of the cake and 8 strokes towards the centre of the cake. Make sure you wipe your skewer after every stroke. And voila! Look at that, so easy and quick and what a stunner.
EQUIPMENTS USED TO MAKE EGGLESS MARBLE CAKE
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your eggless marble cake comes out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free!
The induction which has been a part of my kitchen for a really long time is this one, I absolutely love it. It makes my cooking so much easier and hassle free.
The pan that I have used to make my eggless marble cake is this one. The cake comes out evenly cooked and it doesn’t burn the bottom of my cake which makes it perfect for no oven cakes.
If you try this recipe and like it, do try other cake recipes from the blog. I am sure you are going to love them too!
OTHER CAKE RECIPES FROM THE BLOG
- 1 + ½ cups castor sugar
- ¾ cup vegetable oil
- 1 cup yogurt
- 1 tsp vanilla extract
- ½ cup milk
- 1 + ½ cups maida
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp coco powder (to be added in half batter)
- In a large sized bowl, start by combining castor sugar and oil. Mix the two really well.
- Add yogurt, vanilla and milk to it. Mix well again until it forms a homogenous mixture.
- Sift all purpose flour, baking powder and baking soda in the bowl. Mix until you see no large flour pockets.
- Divide the batter in two parts and sift in cocoa powder in one. Give it a good mix.
- In your greased and lined pan, add both the batters alternatively giving it a marble effect.
- Cook the cake on the lowest possible heat setting on the induction, covered with the lid. Make sure you cover the hole on the lid with a tissue paper.
- Cook the cake for 50-55 minutes or until done.
- Decorate the cake with ganache like I did or enjoy as it is.
If you like my eggless marble cake recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!