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.
½cupOilany flavorless oil like avocado, corn, canola, vegetable, or safflower oil.
½cupMilkFull-fat whole milk
2teaspoonsPure vanilla extract
¼cupUnsweetened cocoa powder
¼cupWarm 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 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.
Video
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.