Eggless marble cake recipe with step-by-step pictures. Can’t decide between a vanilla or chocolate cake? Here is a moist & delicious cake to satisfy both your cravings, eggless marble cake | chocolate & vanilla marble cake!
Happy Father’s Day to all the wonderful Dad’s out there! I hope you had a fabulous day with your kids. I personally do not believe that one single day is required to show your love to your parents or a spouse, as every day is Father’s/Mother’s day or whatever other day exists.
But yes, I do believe it is nice to have such a day since one can take that extra effort of showing your love and gratitude. And then, of course, everything is so commercialized these days, one can’t help but just go along with it 😀
My DH is away from home, on an official tour. So he was missed by the kids and he certainly did so likewise. My son spent the entire Saturday making a cake out of lego’s, oh and there was a lego candle too!! He amazes me at times, by doing things I least expect.
It’s hard to believe he will be 4 this October and my daughter is going to turn 4 months in the next few days. Really?? I feel like stopping the clock, for it’s moving way too fast, I think faster than I can handle. Kids do grow up just like that, I’m sure all you parents out there know what I’m talking about! Right?
So even though my DH wasn’t home to celebrate Father’s day I did try to make it a special one for him.
First, I sent him a cute little pic of the kids with a nice caption, which I’m certain would have set the day on a right note for him.
And then I ventured out to bake a cake, at 10 pm. Don’t ask me why, but somehow I get bitten by the baking bug only at night, sometimes at midnight even! Anyways, it actually works for me, as the cake has enough time to cool down, and I have some good natural light (hopefully!) for the pictures.
And then I couldn’t decide between chocolate or a vanilla cake, so this beautiful homemade moist marble cake came to the rescue and ended all my woes!
When I made this the last time, the DH liked it and thought this eggless version was just as good. So how could I not share it with you guys!
Enough of me blabbering, let’s talk about this marble cake for a second.
This marble cake is light, super moist, addictive and look at that gorgeous swirls. Doesn’t it look pretty as well?
- HOW TO MAKE EGGLESS MARBLE CAKE WITHOUT CONDENSED MILK?
- IF YOU ENJOYED THIS EGGLESS MARBLE CAKE ARE LOOKING FOR MORE CAKE RECIPES WITHOUT EGG, THEN YOU MAY LIKE THESE
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MARBLE CAKE WITH CURD | EGGLESS MARBLE LOAF CAKE
- HOW TO MAKE EGGLESS MARBLE CAKE?
- Eggless Marble cake | How To Make Eggless Marble Cake
HOW TO MAKE EGGLESS MARBLE CAKE WITHOUT CONDENSED MILK?
You need pantry staples to make this easy moist marble cake .
This eggless marble cake does not require condensed milk, which is often used as a substitute for eggs in veg cakes. In India, eggs are not considered vegetarian, so more often than not, dahi/yogurt, condensed milk, and other substitutes are used.
You will need flour, leavening agents (baking powder and soda), sugar, cocoa powder, yogurt, milk, and some vanilla extract. I bet you already have these in your pantry. Yogurt makes this cake super moist.
For a vegan marble cake recipe, use vegan butter, vegan yogurt, and any plant-based milk.
This super moist marble cake is redolent of the Brittania Fruit Cake , yet another of my favorites. You can check out that recipe, though I’ve used eggs in that, you can substitute it with 1/2 cup regular yogurt. In fact, this eggless marble cake is an adapted version of that cake, with changes to makes it eggless.
Now, I do eat eggs, but I’ve been enjoying all my eggless baking in the recent months. They have yielded me fabulous results. And now that they have been tried and loved by so many of you, I will be sharing more. So watch this space!
Go ahead and bake this one for your loved ones, or friends or just for your self perhaps? It is the best moist marble cake recipe. Enjoy this simple eggless cake for breakfast or along with your evening cuppa chai! Or this would be perfect for entertaining vegetarian friends, or anyone who has egg allergies. It would be great for gifting too 🙂
IF YOU ENJOYED THIS EGGLESS MARBLE CAKE ARE LOOKING FOR MORE CAKE RECIPES WITHOUT EGG, THEN YOU MAY LIKE THESE
- Eggless mango loaf cake
- Eggless orange cupcakes
- Crazy chocolate cupcakes (No egg/butter/milk)
- Date and walnut whole wheat loaf cake
- Eggless mango semolina cupcakes
- Rava cake/semolina cake
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MARBLE CAKE WITH CURD | EGGLESS MARBLE LOAF CAKE
1.Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
3.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
4.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
5.Add in the yogurt next, continue beating on medium-high speed.
6.In goes the vanilla extract next. Beat on medium speed for another 30 seconds.
7.Now reduce to the lowest possible speed , alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).
8.Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate mixture, fold in gently.
9.Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
10.Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
11.Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
NOTES
1.Make sure all your ingredients are at room temperature.
2.Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse
3.Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.
4.If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.
5.It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.
HOW TO MAKE EGGLESS MARBLE CAKE?
Eggless Marble cake | How To Make Eggless Marble Cake
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups cup unbleached all-purpose flour (maida), spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1 cup sugar
- 1/2 cup /113 grams butter
- 1/2 cup yogurt/dahi
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp cocoa powder
Instructions
- Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the vanilla extract next. Beat on medium speed for another 30 seconds
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) .
- Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate batter, fold in gently.
- Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
- Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
Notes
- Make sure all your ingredients are at room temperature.
- Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse
- Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.
- If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.
- It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Eggless Marble cake | How To Make Eggless Marble Cake
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups cup unbleached all-purpose flour (maida), spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1 cup sugar
- 1/2 cup /113 grams butter
- 1/2 cup yogurt/dahi
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp cocoa powder
Instructions
- Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the vanilla extract next. Beat on medium speed for another 30 seconds
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) .
- Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate batter, fold in gently.
- Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
- Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
Notes
- Make sure all your ingredients are at room temperature.
- Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse
- Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.
- If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.
- It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.
This Goan Sorak curry is a mildly spiced and slightly tangy coconut carry, that is perfect with some steamed rice!
Sorak curry is the most basic of all Goan curries. It is also a great base for most fish curries, but can also be enjoyed as is or along with some veggie and fried fish preparation. It is mostly prepared during the monsoons in Goa, when there is a dearth of fresh fish, as the fisherman avoid fishing due to the rough seas. Most folks have this with some dried fish that has been stocked up for the monsoons. I don’t know of any Goan who does not like their Xit kodi ( xit – Konkani for rice and kodi – Konkani for curry)
Today I’m sharing my late grandma’s recipe for Sorak curry. Sometimes the simplest dishes make the best of meals, and this humble curry is just that! We enjoyed it with some drumstick bhaji and semolina coated, pan-fried Mahi Mahi fish! Yum!
IF YOU LIKE THIS GOAN SORAK CURRY, YOU MAY ALSO LIKE THESE GOAN CURRIES
STEP BY STEP INSTRUCTIONS TO MAKE GOAN SORAK CURRY
HOW TO MAKE GOAN SORAK CURRY?
Goan Sorak Curry {Spiced & Tangy Coconut Curry}
Egg curry
Shrimp/prawn curry with okra
Shrimp/prawn curry with drumsticks
Pumpkin & shrimp/prawn verdur
STEP BY STEP INSTRUCTIONS TO MAKE GOAN SORAK CURRY
1.Make a smooth paste of grated coconut, red chillies, turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.
2.Heat oil in a heavy-bottomed pot (If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.
3.Add the ground paste and sauté for 2-3 minutes on medium heat.
4.Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.
5.Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).
NOTE
You can use tamarind pulp concentrate instead of grinding the tamarind, about 1 teaspoon. Add it along with the salt & green chillies.
HOW TO MAKEGOAN SORAK CURRY?
Goan Sorak Curry {Spiced & Tangy Coconut Curry}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup freshly grated coconut
- 4 nos. dry Kashmiri chillies
- 4 garlic cloves
- 1/8 tsp cumin seeds
- 1 tbsp coriander seeds
- lime sized ball of tamarind
- 5 peppercorns
- 1/4 tsp turmeric powder
- 2 tbsp coconut oil
- 1 to 2 green chillies
- 1/2 cup finely chopped onion
- Salt, to taste
Instructions
- Make a smooth paste of grated coconut, red chillies, turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.
- Heat oil in a heavy-bottomed pot ( If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.
- Add the ground paste and sauté for 2-3 minutes on medium heat.
- Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.
- Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Thanks for stopping by!
Regards,
Freda
