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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!
Eggless Marble Cake Recipe
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.
WHAT DO YOU NEED TO MAKE EGGLESS MARBLE CAKE?
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Milk
- Apple cider vinegar
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- Unsweetened natural cocoa powder
- Hot water
- Espresso powder (optional)
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE MARBLE CAKE WITHOUT EGGS
- First mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Then, beat together butter and granulated sugar. Add vanilla extract.
- Add dry ingredients and milk mixture; beat until just combined.
- Stir together cocoa, hot water and espresso powder.
- 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 at 350º F for 50-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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TIPS TO MAKE EGGLESS MARBLE CAKE:
- I do recommend whole milk for this recipe.
- I highly recommend using a kitchen scale to measure the ingredients of this recipe.
- DO NOT over mix the cake batter. You want to keep the bubbles in the batter, so the cake is soft and tender.
- 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.
HOW TO STORE EGGLESS MARBLE CAKE
Cover the cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
CAN YOU FREEZE EGGLESS MARBLE CAKE?
- Let the eggless marble cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- 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.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
- Easy Eggless Vanilla Pound 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
Eggless Marble Cake
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!
Ingredients
- 3 cups (420 gr) all-purpose flour
- 3 teaspoons baking powder
- 1/3 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 1/2 cup (360 ml) milk (I used whole milk)
- 1 ½ tablespoon (22.5 ml) apple cider vinegar
- 3/4 cup (180 gr) unsalted butter, softened
- 1 1/2 cups (300 gr) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup hot water
- ¼ cup (30 gr) unsweetened natural cocoa powder
- ½ teaspoon instant espresso powder (optional)
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. 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 a few lumps are 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.
Oriana’s Notes
I highly recommend using a kitchen scale to measure the ingredients of this 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.
MAKE AHEAD: You can make the entire cake ahead of time. Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before serving.
STORE: to store you can cover the cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
FREEZE: Baked cake can be frozen 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.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
- Easy Eggless Vanilla Pound 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
Nutrition
Calories: 338kcalCarbohydrates: 52gProtein: 5gFat: 13gSodium: 145mgFiber: 1gSugar: 27g
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Can v use plain yogurt instead of milk and vinegar? Will it work ?
Hello Sowmya! I am sorry, but I haven’t tested this recipe without the milk. As a general rule, I think it could work, but I am not sure how the substitution will affect the outcome. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hi oriana I tried your cake for my daughters birthday , turned out super moist n good thr flavors were good n different. Thanq for sharing the recipe!
Hello Sowmiya! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =) P.S. Happy Birthday to your daughter!
Hi do I use cold milk or room temperature milk?
Hello Rash! I would recommend using room temperature ingredients. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello! Do we use sweetened or unsweetened cocoa powder for this recipe?
Hello Samantha! Unsweetened natural cocoa powder. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Great recipe, cake turned out to be soft & moist, taste good. Thanks.
Hello Rebecca – Sounds like you nailed it! Thanks so much for trying my recipe and for taking the time to come back and let me know.
My daughter is allergic to eggs and my husband is lactose intolerant so I substituted the whole milk for coconut milk and it was absolutely delicious – it didn’t last a day. Thanks for the recipe.
Hello Michelle! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe!
Hi
I made this yesterday and it was so yummy.
Can I make this in 2×8” pan or 2×9” pan?
How long should I bake it for and if I have to adjust the recipe in any other way?
Hello Tara! I am so glad you like this cake. This is one of my favorites. Yes, you can bake a 2 layer cake. I would suggest doubling the recipe so your layer are thick enough. Every oven is different so baking times always have to be taken with a grain of salt. Check the cakes after 20 – 25, if a toothpick inserted in the center comes out clean, the cake is ready.
The marble cake is delicious!!! Since we are vegetarian it’s so good to see eggless recipes.
Thank you!!!
Hello Joey! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello, this looks very delicious. ^-^ Do you think I could use cake flour instead of all purpose? I really love how soft cake flour makes cakes and cupcakes…
Thank you very much!
Also can I use vanilla imitation if I don’t have vanilla extract?
Hello Eakjot! Yes, that will work =)
I’m trying this out for Mother’s Day. Should I use sweetened or unsweetened cocoa powder? Also can I use instant coffee if I don’t have espresso powder?
Hello Eakjot! I use natural unsweetened cocoa powder. Yes, you can use instant coffee. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Oriana, great recipe! This comment has been posted by a 10 year old looking to make her birthday cake. May I ask what the purpose of lemon juice or apple cider vinegar is?
Take care,
Moky
Hello Moky! The acidity activates the baking soda in the recipe and causes the batter to rise in the oven. Hope that helps! Happy Birthday ?
Hi Orianna
How do u measure 1/3 tsp? Its very hard to come by this measuring spoon. Can v use levelled 1/2 or 1/4 tsp baking soda instead?
Hello Eva! You are totally right. Please use 1/4 teaspoon baking soda. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank u for replying. I will definately let u know. I tried the vanilla cake, had a blunder, have left a comment there seeking ur guidance.
Hello Eva! You are very welcome =) I responded to your other comment. Let me know if you have any questions.
Hey,
I dont have Apple Cider Vinegar, what can I use as a substitute instead? Please don’t say eggs! :/
Hello Adi! You can use regular white vinegar or lemon juice. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This cake is just what my family needed! Easy to make and super yummy. I will be making it again soon. Thanks so much for the recipe!
Hello Barbara! I am so happy you liked this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know. Take care, xo – Oriana