in

Eggless Marble Cake – Mommy’s Home Cooking

Eggless Marble Cake loaf over a cooling rack.


This Eggless Marble Cake is nothing short of extraordinary! It’s buttery, moist, and rich. So, when you can’t decide between vanilla or chocolate, have both! The recipe includes step-by-step photos and lots of tips.

Eggless Marble Cake loaf over a cooling rack.

Eggless Marble Cake Recipe Highlights

Chocolate or vanilla? When you can’t decide which flavor you like best, this Eggless Marble cake is the answer.

It’s soft, tender, rich, and totally irresistible! It’s easy to make, yet every bite is luscious.

I like to bake this cake in a loaf pan, then slice it like bread. But you can also use a Bundt pan. This is a big cake, and it will feed a small crowd, so it’s perfect for any celebration!

The BEST Eggless Marble cake I’ve ever had. And here’s how you can make it.

overhead view of a Eggless Marble Cake loaf.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

ingredients needed to make egg-free marble cake with name tags.

Ingredients Notes & Substitutions

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
  • Baking powder & Baking soda: Make sure they’re not expired or too old.
  • Salt: I use kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
  • Vinegar: You can use apple cider vinegar or white vinegar.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Sugar: Regular white granulated sugar o caster sugar.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.  Also, note that the recipe calls for natural cocoa powder, not the Dutch process. These cocoa powders are not interchangeable. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
  • Instant espresso coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. 

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

1 – First, mix flour, baking powder, baking soda, and salt. Set aside. Then, combine milk and vinegar in another bowl. Set aside.

dry ingredients needed to make egg-free marble cake in a bowl.

2 – Then, beat together butter and granulated sugar. Add vanilla extract.

butter, granulated sugar and vanilla extract beaten together in a bowl.

3 – Add dry ingredients and milk mixture; beat until just combined.

4 – Stir together cocoa, hot water, and espresso powder.

cocoa, hot water, and espresso powder mixed together in a bowl.

5 – Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended.

Newsletter
My Top 5 Secrets for Eggless Baking Success

Bring back your passion for baking, even if you cannot use eggs!

6 – Spread a cup of vanilla batter on the bottom of the pan. Dollop on half of the chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. NOTE: There’s no need to swirl the batters together to get a marbled effect.

7 – Bake at 350º F for 50-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.

baked egg-free marble cake loaf in a loaf pan.

Eggless Cake Success Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.

Bake the batter as soon as it is ready. 

Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Eggless Marble Cake loaf showing fluffy inside texture

Adapt This Recipe for Other Food Allergies

This recipe is egg-free, but you can certainly adapt it to other food allergies.

Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.

Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.

My favorite dairy-free butter brands for baking are:

Eggless Marble Cake slices over little metal plates

Frequently Asked Questions

Can I make this cake in another can pan?

Yes, you can make this recipe in a Bundt pan (10 cups capacity).

Can I use oil instead of butter?

It may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if oil is used, the cake will be flatter and denser.

Can I skip the coffee?

Yes, you can omit it! But, if possible, I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. 

Storing & Freezing Instructions

Store: Cover the cake tightly and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze:

  1. Let the eggless marble cake cool completely.
  2. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
  3. Place inside a large freezer Ziploc bag and freeze for up to 2 months.

Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

closeup view of Eggless Marble Cake loaf slices

More egg-Free Cake Recipes You’ll Love!

I have several eggless cake recipes on my site and in my cookbook! Here are a few favorites:

Eggless Marble Cake slices

Eggless Marble Cake

Oriana Romero

This Eggless Marble Cake is nothing short of extraordinary! It’s buttery, moist and rich. So, when you can’t decide between vanilla or chocolate, have both!

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Servings 12 slices approx (1 loaf)

Instructions 

  • Preheat the oven to 350° F (180º F). Lightly grease a 9.5 x 5-inch loaf pan.
  • In a large bowl combine the flour, baking powder, baking soda, and salt. Reserve.

  • In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.

  • In a large bowl, beat butter and sugar until creamy on medium-high speed, for 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla; continue beating to combine.

  • Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and that is okay.

  • Stir together hot water, cocoa and instant coffee powder (if using) until smooth and well combined.

  • Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended.

  • Spread a cup of vanilla batter in the bottom of the pan. Dollop on half of the chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. NOTE: There’s no need to swirl the batters together to get a marbled effect.

  • Bake the cake for 40 to 50 minutes, or until a skewer comes out clean when poked in the center. Baking times vary, so keep an eye on yours. Test it with a cake tester; if it’s not quite done, give it another 5 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil after 40 min of baking.

  • Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.

 
Make-Ahead: You can make the entire cake 1 – 2 days ahead of time. Wrap the cooled cake with plastic wrap and store it at room temperature until ready to serve. 
Store: Cover leftover cake and store at room temperature for 2 – 3 days, or tightly cover and store in the refrigerator for up to 5 days.
Freeze: Baked cake can be frozen for up to 2 months. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before serving. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
Extra Tips:

  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
  • Bake the batter as soon as it is ready.
  • Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
  • Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 338kcalCarbohydrates: 52gProtein: 5gFat: 13gSodium: 145mgFiber: 1gSugar: 27g

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine American

Calories 338

Keyword cake easy eggfree Eggless loaf marble recipe

Originally posted in February 2020, the post content was edited to add more helpful information, no change to the recipe in August  2022.





Source link

Written by admin

Leave a Reply

Your email address will not be published. Required fields are marked *

Before Impossible Burger, There Was the Vegan Chinese Kitchen

Before Impossible Burger, There Was the Vegan Chinese Kitchen

Homemade Basil Pesto l SimplyScratch.com #homemade #basil #pesto #easy #garden #fresh

Homemade Basil Pesto – Simply Scratch