This eggless marble cake is the BEST! It’s moist, light and fluffy with swirls of vanilla and chocolate cake batter. This marble loaf cake is Starbucks inspired but this cake is made without eggs.
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❤️About This Recipe
- Quick to make: This marble loaf cake is quicker than making a round layered cake. Plus, it looks pretty stunning without any decorative frosting.
- One batter only: Yes, the chocolate batter is made from vanilla batter itself. So you don’t have to make two separate cake batters.
- By hand: The batter comes together just by whisking using your hands. No need to use a stand mixer or hand mixer.
Taste & Texture:
- This eggless marble cake has the flavor of vanilla and chocolate in every bite.
- This cake is super light, fluffy and moist with tender crumbs.
Are you addicted to loaf cakes? Try this tutti frutti cake
🧾Ingredient Notes
Here is a pic of the ingredients you’ll need to make a delicious eggless marble cake recipe.
- Flour: Just like any other cake, plain all purpose flour (aka maida in Hindi) is required.
- Sugar: You’ll need regular white granulated sugar.
- Leavening agents: You’ll need both baking powder and baking soda. They give the cake a lift and make it spongy.
- Salt: A little amount is added to balance the flavor.
- Yogurt: Full-fat whole milk yogurt is recommended. It is used as an egg substitute.
- Milk: Again full-fat whole milk is recommended.
- Oil: It makes the eggless marble cake moist. Use any flavorless oil like avocado, canola, corn, vegetable, safflower, etc.
- Cocoa powder: I have used regular unsweetened natural cocoa powder that is widely available in any American grocery store like Hershey’s, or Girrardeli.
- Vanilla: Always use pure vanilla extract and stay away from imitation one.
- Warm water: It is used to dissolve and mix the cocoa powder without any lumps.
👩🍳Step By Step Photo Instructions
- Preheat the oven to 350F (180C) for at least 10 minutes.
- Grease and line a 9x5x3 inches loaf pan with parchment paper and make sure that some parchment paper is hanging on the wide sides of the loaf pan for easier removing the baked cake.
1) Mix Dry Ingredients. Take all purpose flour, salt, baking powder and baking soda in a bowl.
2) Whisk it using a wire whisk until well combined.
3) Mix Wet Ingredients. Take yogurt and sugar in a large bowl.
4) Whisk it using a wire whisk until the sugar is almost dissolved and the mixture becomes smooth.
5) Add milk, oil and vanilla extract.
6) Beat it again until mixed.
7) Make Vanilla Cake Batter. Add dry flour mixture into the wet bowl.
8) Mix it using a whisk until a smooth batter comes together.
9) Make Chocolate Cake Batter. In another bowl, take cocoa powder and add warm water.
10) Whisk it until you get a smooth, lump-free mixture.
11) Add approximately half of the vanilla batter to the cocoa mixture.
12) Mix it until the chocolate cake batter comes together. Do not over-mix the cake batter.
13) Layer The Batter For Marble Effect. Take a prepared loaf pan and add 2 spoonfuls of vanilla batter in the center. No need to spread. Add 2 spoonfuls of chocolate cake batter and again no need to spread. As you keep building the layers, it will spread automatically.
14) Repeat the vanilla and chocolate layers simultaneously.
15) As you can see, the batter will spread on its own.
16) Once all the batter is done, lightly tap the loaf pan on the counter to even the batter. Do not tap it hard otherwise you’ll lose the layers.
17) Bake the loaf cake in the preheated oven for 50-55 minutes. Or until the toothpick inserted in the center comes out clean.
18) Let the eggless marble cake cool in the pan itself for 5-8 minutes. Then transfer it to a wire rack by lifting the parchment paper. Then gently remove the parchment paper and let the cake cool down completely.
💭Expert Tips
- Grease and line the pan: Even though you’re using nonstick loaf pan, you should grease and line the loaf tin with parchment paper. Greasing stops the paper from moving when you add the batter and the paper allows you to lift it out easily. Make sure the paper is hanging out the top so you can lift the cake easily.
- Don’t overmix. Be careful not to overmix the batter. Mix it until the batter just comes together and there are no lumps left.
- Cool completely before slicing: This loaf cake takes a little longer to cool to room temperature. It will take around 2 hours or so. If you slice the warm cake then it will crumble and you won’t get the clean, sharp-cut slices. So always let it cool down completely and then slice.
Storage Instructions
- This eggless marble cake stays fresh for 4-5 days in the refrigerator in an airtight container. Since this is an oil-based cake, it will still stay soft and moist even after refrigerating.
- This can be frozen for up to 3 months. Wrap the individual slices using plastic wrap and keep them in a freeze-safe ziplock bag.
- Defrost the slice by keeping it on the counter for a couple of hours or thaw it in the microwave for a few seconds only.
Check Out Other Cake Recipes Without Eggs
Did you try this eggless marble cake recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Eggless Marble Cake
Ingredients
- 2 cups All purpose flour (Maida)
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ⅔ cup Plain yogurt Full-fat whole milk yogurt
- 1 cup Sugar
- ½ cup Oil any flavorless oil like avocado, corn, canola, vegetable, or safflower oil.
- ½ cup Milk Full-fat whole milk
- 2 teaspoons Pure vanilla extract
- ¼ cup Unsweetened cocoa powder
- ¼ cup Warm water
Instructions
- Preheat the oven to 350F (180C) for at least 10 minutes.
- Grease and line a 9x5x3 inches loaf pan with parchment paper and make sure that some paper is hanging on the wide sides of the loaf pan for easier lifting of the baked cake.
- Mix Dry Ingredients. Take all purpose flour, salt, baking powder and baking soda in a bowl. Whisk it using a wire whisk until well combined.
- Mix Wet Ingredients. Take yogurt and sugar in a large bowl. Whisk it using a wire whisk until the sugar is almost dissolved and the mixture becomes smooth.
- Add milk, oil and vanilla extract. Beat it again until mixed.
- Make Vanilla Cake Batter. Add dry flour mixture into the wet bowl. Mix it using a whisk until a smooth batter comes together.
- Make Chocolate Cake Batter. In another bowl, take cocoa powder and add warm water. Whisk it until you get a smooth, lump-free mixture.
- Add approximately half of the vanilla batter to the cocoa mixture. Mix it until the chocolate cake batter comes together. Do not over-mix the cake batter.
- Layer The Batter For Marble Effect. Take a prepared loaf pan and add 2 spoonfuls of vanilla batter in the center. No need to spread. Add 2 spoonfuls of chocolate cake batter and again no need to spread. As you keep building the layers, it will spread automatically.
- Repeat the vanilla and chocolate layers simultaneously.
- Once all the batter is done, lightly tap the loaf pan on the counter to even the batter. Do not tap it hard otherwise you’ll lose the layers.
- Bake the loaf cake in the preheated oven for 50-55 minutes. Or until the toothpick inserted in the center comes out clean.
- Let the eggless marble cake cool in the pan itself for 5-8 minutes. Then transfer it to a wire rack by lifting the parchment paper. Then gently remove the parchment paper and let the cake cool down completely.
Notes
- Grease and line the pan: Even though you’re using nonstick loaf pan, you should grease and line the loaf tin with parchment paper. Greasing stops the paper from moving when you add the batter and the paper allows you to lift it out easily. Make sure the paper is hanging out the top so you can lift the cake easily.
- Don’t overmix. Be careful not to overmix the batter. Mix it until the batter just comes together and there are no lumps left.
- Cool completely before slicing: This loaf cake takes a little longer to cool to room temperature. It will take around 2 hours or so. If you slice the warm cake then it will crumble and you won’t get the clean, sharp-cut slices. So always let it cool down completely and then slice.
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