Who does not love gooey Marble Cakes and we are not an exception! I made this super gooey Eggless Marble Cake for my daughter who loves to have cake as her mid-morning snack when she is in school. This recipe is a winner one and never failed ever! A perfect blending of All Purpose Flour, Curd, Oil and Condensed Milk with no added Eggs and flavored with vanilla and cocoa with the amazing marbled swirl! I have again used my new Borosil Prima 19 L OTG to bake this cake and it came out just perfect.
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Eggless Marble Cake
- Total Time: 1 hour
- Yield: 7-8 Person 1x
Description
Eggless Chocolate swirled Vanilla cake or Eggless Marble cake prepared with all purpose flour, hung curd, condensed milk and sugar.
Ingredients
Scale
- All Purpose Flour: 1.5 Cup (225 g)
- Baking Powder: 2 Tsp.
- Baking Soda: ½ Tsp.
- Cocoa Powder: 2 Tbsp.
- Granulated White Sugar: 1 Cup (150 g)
- Hung Curd: ⅔ cup (100 g)
- Condensed Milk: ⅔ cup (75 ml)
- Vinegar: 1 Tbsp.
- Vanilla Essence: few Drops
- Refined Oil: 1 cup (100 ml)
- Water: ½ cup ( 50 ml)
Instructions
- Pre-heat the oven to 170 degrees C for 10 minutes.[url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/How-to-make-Eggless-Marble-Cake-300x300.jpg"]
[/url] - Take All Purpose Flour along with Baking Powder and sift it using a sieve.
- Now take Hung Curd along with Refined Oil in a Bowl and using a whisk or hand mixer start mixing in medium speed until curd mixed completely with Oil and become frothy.
- Add Sugar to this mix and start mixing again until sugar dissolves completely.
- Add Condensed milk to the mixture and again give a mix in medium speed to mix all the ingredients together.
- Take Baking soda in a small bowl and pour vinegar over the soda and the mixture will turn frothy instantly.
- Add this mixture immediately to the wet mixture (Oil- Curd- Condensed milk- Sugar) and give it a mix again.
- Now add Water to the mixture.
- Add few drops of Vanilla essence and using the blender blend for around 1 minute at medium speed until the mixture turns frothy.
- Now add Flour mix to the wet mixture in three small batches and using a spoon fold it lightly using cut and fold method.
- Divide the mixture into two parts: ⅔ and ⅓.
- Take a baking tin and grease it using some oil and pour ⅔ mixture into the baking tin. I have used a Bundt pan for this.
- Mix Cocoa Powder with the remaining wet mixture (⅓) and pour this over the white mixture already poured in the cake tin as shown in the picture.
- Using a fork make swirl over the white mix by the Chocolate mix.
- Bake the cake at 170 degrees C for 40-50 minutes.
- Check whether the cake is done or not after 40 minutes by inserting a toothpick in the middle of the cake. If the toothpick comes clean then the baking is done else few more minutes of baking is required.
- It took me 50 minutes to bake the cake.
- Take the cake out of the oven and cool it on a wire rack.
- Cut and Serve Eggless Marble Cake.
- This cake can be stored in refrigerator for 5-7 days.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Marble-cake-without-Egg-300x300.jpg"][/url]
[/url]
[/url]- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Cake
- Cuisine: World
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Cake recipes apart from the Eggless Marble Cake from Debjanir Rannaghar:
- Traditional Scottish Dundee
- Sugar Palm Cake
- Mawa Cupcake with Nolen Gur Butter Cream Frosting
- Whole Wheat Red Velvet Cupcake
- Black Forest Cake
- Lemon Tea Cake
- Tutti Frutti Bundt Cake
Have you tried the Tel Koi Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.You can follow me on Facebook, Twitter, Pinterest and Instagram for updates and recipes from Debjanir Rannaghar.
chaicyy says
The Marble Cake looks delicious, I'll surely try it soon.
- Style.. A Pastiche!