Next, sift the all-purpose flour and baking powder together. In a separate bowl, combine the hung curd and refined oil.

Whisk or use a hand mixer on medium speed until the curd and oil are fully combined and frothy.

Now, add the sugar to this mixture and continue mixing until the sugar has completely dissolved.

Then, add the condensed milk and mix again on medium speed until all ingredients are well blended.

In a small bowl, pour vinegar over the baking soda; it will instantly become frothy. Immediately add this frothy mixture to your wet ingredients (oil, curd, condensed milk, and sugar) and mix again.

Afterward, add the water.

Stir in a few drops of vanilla essence, then blend for about 1 minute on medium speed until the mixture is frothy.

Gradually add the flour mixture to the wet ingredients in three small portions.

Gently fold it in using the cut and fold method with a spoon.

Finally, divide the batter into two parts: two-thirds and one-third.

Grease a baking tin with oil and pour the larger two-thirds portion of the batter into it.

You'll need a Bundt pan for this recipe.

Combine the cocoa powder with the remaining one-third of the wet mixture.

Carefully pour this chocolate mixture over the white batter already in your cake pan, as shown in the picture. Then, gently swirl a fork through the chocolate and white mixtures to create a beautiful marbled effect.

Bake the cake at 170 degrees Celsius for 40 to 50 minutes.

After 40 minutes, check if the cake is done by inserting a toothpick into its center.

If the toothpick comes out clean, your cake is ready. If not, continue baking for a few more minutes. For my cake, it took exactly 50 minutes.

Once baked, remove the cake from the oven and let it cool completely on a wire rack.

Finally, slice and serve your delicious Eggless Marble Cake. This cake can be stored in the refrigerator for 5 to 7 days.