Eggless Marble Loaf Cake ~ Nalini’sKitchen

Today’s recipe is an eggless marble loaf cake or tea cake,with vanilla and chocolate flavor.Already I have share d a version of marble with condensed milk and oil but this version is slightly different and uses yogurt and milk.
This version is a simple one and uses basic ingredients to make.Here I didn’t swirl the entire batter, instead layered the vanilla and chocolate batter and swirled the top only.Also I made two,6 inch loaves instead of making a 9 inch loaf.



                                                 Eggless Marble Loaf Cake



   Basic Information

   Preparation time ~ 15-20 minutes
   Baking time ~ 35 -40 minutes

   Makes ~ 2 (6″x 3″) loaf





All purpose flour/maida

 1.5 cups

Semi sweetened cocoa powder

1-1.5 tbs

Milk powder

1 tbs

Baking powder

1.5 tsp

Baking soda

1/8 tsp

Granulated white sugar

1 cup


1/2 cup

Vanilla extract

1 tsp


a pinch


4 tbs


 1/2 cup


  • Take all purpose flour,baking powder,baking soda,milk powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.
  • Now in a bowl take the butter,sugar and whisk in a hand blender or whisker for 30-60 seconds or until creamy.Now to this add yogurt,milk and whisk it well until creamy.Add in the vanilla extract and mix it well.

  • To this add in the sieved flour mixture in batches and gently combine it well.If needed add in the milk and mix it well. In a separate bowl,take the cocoa powder and mix it with a tbs of warm water.To this add -5 tbs of prepared batter.
  • Mix the batter well with no lumps.Now both the vanilla and chocolate batter is ready.Pour a layer of vanilla the batter into greased pan.Then  scoop some chocolate batter on to the vanilla batter and spread it.
  • Again top it with some vanilla batter and chocolate batter.Now with the help of  knife or tooth pick swirl the top of the batter. to get a marble effect.Keep this in a preheated oven,bake it for 35- 40 minutes(mine took 38 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.

  • The sweetness was just perfect with the given measurement.If you want the cake to be on the sweeter side add up to 1.25 cups
  • Slice the cake once its completely cool down.
  • As the batter raises,fill pan 3/4th with the cake batter.



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