Eggless Marble Cake Recipe | How to make Eggless Marble Cake – Vini’s

What is Eggless Marble Cake:

A marble cake is a cake with a streaked or mottled appearance achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate.

Let’s talk about the ingredients for Eggless Marble Cake Recipe:

The recipe calls for hot water at two stages. This is said to play a very important role in giving the cake its moistness.
The cake is complete without any glaze or frosting, so I have skipped that part.
The original recipe called for dividing the batter into two halves, flavouring one with cocoa powder and another with vanilla. However I divided the batter into 1/3 and 2/3 flavouring 1/3 with cocoa powder and remaining with vanilla. I did not do this because I don’t like chocolate much, seriously, believe me. I did this because I feel this gives a better marble

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How To Make Eggless Marble Cake Recipe

1. Pre-heat the oven to 180⁰C (160⁰C in case of a fan or convection oven) and prepare the cake mould. You can use an 8” square or 9”round cake pan.

2. In a large bowl sift the dry ingredients i.e. 1 cup maida, 1 tsp baking powder and 1/2 tsp baking soda.

3. In another bowl take 1 cup sugar. Add 1 cup hot water. Blend the water and sugar till the sugar is partly dissolved.

4. Add 1/2 cup oil and 1/2 cup curd. Blend everything well

5. Mix the dry and wet ingredients. Mix the dry ingredients in batches. Do not over mix them. Use a balloon whisk or cut and fold method.

6. Now divide the batter into 1/3 and 2/3. Just eye ball it. In the 2/3 batter add 1/2 tbsp vanilla extract.

7. Add 1 tbsp hot water.

8. In the 1/3 batter and 1 tbsp cocoa powder.

9. Add 1 tbsp hot water.

10. Now be ready with both the batters and the prepared cake pan.

11. Pour half of the vanilla batter in the pan.

12. Add dollops of chocolate batter on the vanilla batter.

13. Repeat with the remaining batter. Use a toothpick to make nice swirls. Do not over do it. Bake at 180⁰C (160⁰C in case of a fan or convection oven) for 15 minutes and then at 150⁰C (130⁰C in case of a fan or convection oven) for 35-40 minutes or till it’s done. Once it’s done, take it out on a wired rack. Let it cool. De mould it. Once it’s completely cool, cut it and enjoy.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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