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.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). 2 – Then, beat together butter and granulated sugar. Add vanilla extract. 1 – First, mix flour, baking powder, baking soda, and salt. Set aside. Then, combine milk and vinegar in another bowl. Set aside. 3 – Add dry ingredients and milk mixture; beat until just combined. 4 – Stir together cocoa, hot water, and espresso powder. 5 – Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended. 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.
Eggless Cake Success Tips
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. 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 is 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.
Adapt This Recipe for 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:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
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: Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
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:
Easy Eggless Vanilla Pound Cake Eggless Easy Chocolate Swiss Roll Cake How to Make a Cake Mix Box without Eggs Eggless Carrot Cake The Best Eggless Chocolate Cake Ever Eggless Vanilla Cake Recipe Eggless Red Velvet Cake Browse more recipes…
Originally posted in February 2020, the post content was edited to add more helpful information, no change to the recipe in August 2022.
