Eggless Marble Cake
Dec 17, 2019, Updated May 07, 2023
Eggless Marble Cake with the goodness of both vanilla and chocolate! This easy to make cake is best enjoyed with a cup of coffee! Can be made vegan.
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Eggless Marble Cake with the goodness of both vanilla and chocolate!
Enjoy a warm slice of this tea time cake with a cup of coffee or chai.
Team vanilla or team chocolate? Which team are you in?
Personally, I am a chocolate fan through and through. I have always preferred chocolate in cakes and ice creams.
However, there are some who love both equally and can’t decide between the two.
So, if you are in that camp, then I have a solution for you – this eggless marble cake!
There are pretty swirls of both vanilla flavor and chocolate so that you can enjoy both without having to choose!
This Eggless Marble Cake
✓ is an easy to make tea time cake
✓ is lightly sweetened so perfect with coffee or chai
✓ eggless and can also be made vegan
✓ has the flavors of both vanilla and chocolate!
I have always been fascinated by marble cakes mainly because of the pretty swirls.
So pretty, isn’t it?
To make this eggless marble cake is super easy.
I start with my basic vanilla cake recipe and then divide it into 2 parts and add cocoa powder to one.
Then layer each batter on top of one other (vanilla batter in two parts and chocolate in one) and then make a swirl with a knife.
Honestly, it’s very easy. You require no special skill or talent to make this. I will show you how!
While I added cocoa powder to the chocolate cake batter, I was thinking that some melted chocolate would have been good there too.
Next time, I should try this with melted dark chocolate, now that would be nice! If you guys try it, let me know.
However, to keep things simple I used cocoa powder. And also because that’s all I had on hand when I made this cake.
This cake is lightly sweetened, there’s also no frosting. So if you prefer sweeter cakes, you can increase the amount of sugar in the recipe.
Can You Make This Vegan
Yes, you definitely can.
Substitute the milk with non-dairy milk like soy milk or almond milk.
Use apple cider vinegar or white vinegar to mix with the non-dairy milk.
Let it sit for 5 to 10 minutes and then use in the recipe as instructed.
This will be your vegan buttermilk ready to be used in the recipe.
Method
Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch load pan with non-stick spray and set aside.
1- In a large bowl, sift together flour, cornstarch, baking powder, baking soda and salt. Set aside.
2- In a bowl or measuring jar, mix in 1.25 cups (10 oz) milk with 1 tablespoon + 1 teaspoon (20 ml) white vinegar. Stir and set aside for 5 to 10 minutes until it curdles a little.
3- Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until creamy and combined.
4- Then add in the vanilla and mix.
5- Start adding the flour mix. Add 1/2 of it and mix.
6- Then add the prepared milk+vinegar mixture (all of it).
7- Stir in the remaining 1/2 of the flour mix. Remember to not overmix. The batter is now ready.
8- Divide the batter into 2 equal parts. I had 2 parts of 355 gram each.
9- To one part, add 2 tablespoons of cocoa powder and mix.
10- Pour half of the vanilla batter in to the bottom of the prepared loaf pan. Spread with a spatula.
11- Then pour whole of the chocolate batter on top. Spread with a spatula.
12- Top with the remaining half of the vanilla batter. Now, take a knife and insert it into the batter. Make a swirl going up and down once across the batter (see picture no.12).
Bake at 350 F degrees for 40 minutes or until toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack and then cut into slices.
If you’ve tried this Eggless Marble Cake Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Eggless Marble Cake
Ingredients
- 1.5 cups all purpose flour 195 grams
- 3 tablespoons cornstarch 33 grams
- 1.25 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1.25 cups milk 10 oz
- 1 tablespoon + 1 teaspoon white vinegar 15 ml + 5 ml
- 1/3 cup oil 80 ml
- 3/4 cup superfine caster sugar 150 grams, or you may use granulated white sugar
- 1.5 teaspoon vanilla extract 7.5 ml
- 2 tablespoons cocoa powder 14 grams
Instructions
- Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch load pan with non-stick spray and set aside.
- In a large bowl, sift together flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a bowl or measuring jar, mix in 1.25 cups (10 oz) milk with 1 tablespoon + 1 teaspoon (20 ml) white vinegar. Stir and set aside for 5 to 10 minutes until it curdles a little.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until creamy and combined. Then add in the vanilla and mix.
- Start adding the flour mix. Add 1/2 of it and mix. Then add the prepared milk+vinegar mixture (all of it). Stir in the remaining 1/2 of the flour mix. Remember to not overmix. The batter is now ready.
- Divide the batter into 2 equal parts. I had 2 parts of 355 gram each. To one part, add 2 tablespoons of cocoa powder and mix.
- Pour half of the vanilla batter in to the bottom of the prepared loaf pan. Spread with a spatula. Then pour whole of the chocolate batter on top. Spread with a spatula. Top with the remaining half of the vanilla batter.
- Now, take a knife and insert it into the batter. Make a swirl going up and down once across the batter (see pictures in the recipe above).
- Bake at 350 F degrees for 40 minutes or until toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack and then cut into slices. Enjoy marble cake with coffee!
Notes
- To make the cake vegan, substitute milk with non-dairy milk like soy or almond milk. Follow the rest of the recipe as it is.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Manali,
How can we make this recipe in a microwave?
sorry I don’t have much experience with microwave cooking
Can I bake this cake without the corn starch?
you can, add that much more flour
Hi Manali,
can I use olive oil in this recipe
you may
Hello Manali, I have made this cake like 3 times and all the time it turned out absolutely perfect. Thank you so much for this amazing and easy recipe 😊
Hey Manali! Can I add white chocolate chips to the vanilla batter and dark chocolate chips to the chocolate batter?
sure
Hi, I tried it but the size remain almost same. Why didnt I get the cake texture?
Either your baking powder or soda were expired. No other reason why it wouldn’t rise.
Hi Manali, I just want to clarify the above recipe. If I x2 the milk shows 2.5 cups but in the instructions it says 1.25 cups? What is correct? I actually have used 2.5 cups but it’s to liquidy! Can you help please?
when you 2 x the ingredients change automatically but obviously the instructions don’t change automatically. 1.25 x 2 is 2.5 cups. Make sure you double everything
Hi Manali
I always have followed your recipes and it’s a sure success.
Can I get this recipe for a 6 inch cake?
yes you can make this as a 6 inch round cake however all this batter might be a bit too much for a 6-inch cake.
Hey!
Jus want to know a simple difference between the 2 recipes of yurs. In eggless whole wheat vanilla cake you hve used curd but in eggless marble, chocochip and choc cake you hve used cuddled milk. Wht is the reason behind these 2 changes, since all three are eggless. I’m asking so tht we don’t make any mistke and knw the reasin behind evry ingredients.
And whn I tried yur eggless chocolate cake recipe by replacing it with whole wheat it turned out amazing but same whn I followed your recipe of choco chip cake with whole wheat it didn’t bake only. From inside it was not cooked properly. So jus want to knw few reasons behind these ingredients so tht I don’t make any mistke. And I alwys try to make my cakes whole wheat.
Thnkyouu!
First of all, I don’t have a eggless whole wheat vanilla cake recipe on the blog. The basic is always same- we want an acid to react with the leavening agent in order to give the cake a rise. The acid can be yogurt or vinegar so I have just used them in different recipes.
So instead of curdled milk I can use tht much amount of yogurt and vice-versa?
haven’t tested this recipe with yogurt so cannot say
Can I use melted chocolate instead of cocoa and butter instead of oil.
that will change the ratio of wet to dry ingredients and hence change the recipe. this recipe hasn’t been tested with those.
Hi I would like to know how does cornstarch help in the cake?
it acts as a tenderizing agent (makes the cake soft especially in eggless recipes).
What kind of coco power did you use! I use Hershey cocoa unsweetened!!
I use Anthony’s or Rodelle
Can I use Nutella instead of cocoa powder?
not here, nutella is a liquid ingredient so that will change the recipe. What you can do is replace the cocoa with all purpose and make a simple vanilla cake batter, then add dollops of nutella as you add the batter into the pan and make a swirl and bake.
can i replace maida with whole wheat flour or oats four and sugar with honey to make this a healthy version?
can i do that in all recipies in general (looking for healthy cake recipes) 🙂
You can do 50% whole wheat and 50% all purpose. Please don’t replace sugar with honey in this recipe. That will change the ratio of wet to dry ingredients and this recipe hasn’t been tested like that.