Easy Moist Eggless Marble Cake - Best Homemade Recipe From Scratch
This is the best homemade eggless marble cake recipe. Try this DIY super easy moist chocolate and vanilla cake at home. This is a simple recipe using no eggs for a soft cake from scratch. Enjoy!
Another pandemic baking success! I absolutely love marble cake, and was so excited to try to make it at home. I found this recipe for an egg-free marble cake by Simply Vegetarian 777, and I have to say, I absolutely loved how it turned out.
I’m not a vegetarian, but I was trying to avoid eggs and meat for a few months this year. This caused me to look for more egg-free baking recipes as I couldn’t use my usual favourite recipes. I’m so glad I found this recipe because the marble cake it resulted in, was not only delicious, but also so much softer and more decadent than I expected it to be. I highly recommend trying it for yourself. It’s so easy to follow, too!
I made this a ton when I was a temporary vegetarian, but I still make it all the time even though I’m back to eating eggs and meat again. That’s how good this recipe is. I did not need to look any further. Hopefully, you won’t either.
I do have just a few tips and notes to share before I redirect you to the original recipe. These are just a few things I noticed that I think might be helpful for you to keep in mind as you go about the baking process. I hope these tips make the already easy process, even easier to follow.
This recipe uses yogurt. I know that might sound weird; it did confuse me too, when I thought about adding yogurt to a cake. But trust me, it’s delicious and I genuinely forgot there was any yogurt in there. I can’t taste it in the cake.
When marbling the cake at the end, I used a butter knife and really mixed the two batters up. I just swirled the knife from the bottom of the loaf pan to the top, repeatedly, along the length of the pan.
I use both parchment paper and butter to prep the loaf tin. I put parchment paper on the bottom, and grease the edges of the tin with butter. Works like a charm, every time!
Mix your dry ingredients in a bowl that you do NOT intend to whisk in. Your dry ingredients mixture will be added to the wet mixture and that’s the bowl you will be using your electric whisk in. (I always end up mixing my dry ingredients in my main big mixing bowl, only to realize that needs to be set aside because I need to whisk the wet ingredients first.)
If you don’t have ‘fine-grain’ or caster sugar, just throw in some normal granulated sugar in a blender/food processor. But make sure you only blend for a few seconds because it turns into powdered sugar really quickly!
When dissolving the cocoa powder in hot water, I sometimes need 1 or 2 additional tablespoons of hot water to turn the mixture into a paste/sauce consistency. That worked absolutely fine, so I’d say don’t worry about it if you need to add a little more hot water.
Fill the loaf tin till it’s about 3/4ths full. It will rise quite a bit, so even a little less than 3/4th is fine. I put the remaining batter in smaller loaf tins, but you can also make some little cupcakes. Just make sure you take them out of the oven sooner. You can check on the cupcakes in about 15-20 minutes.
I know this is the hardest part, but you need to wait before cutting this cake. This cake does need to cool down for at least 10-20 minutes before you cut it, simply because of how soft it is.
Ingredients:
The ingredients you will need to make this recipe are as follows:
All-purpose flour - 2 cups + 2 tablespoons
Cocoa Powder - 4 tablespoons
Caster Sugar - 1 cup + 1/3rd cup
Vanilla Essence - 1 teaspoon
Baking Powder - 2 teaspoons
Baking Soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Vegetable Oil - 1/2 cup
Yogurt (room temperature) - 1 cup
Milk (room temperature) - 1/4 cup
Hot water - 4 tablespoons
Here is the original recipe for you to follow:
That’s all the tips I have for you! I hope you try out this recipe and enjoy it! Don’t forget to come back and tell me if you loved it as much as I did. Enjoy.