EGGLESS MARBLE CAKE - NO EGG NO BUTTER MARBLE CAKE
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| EGGLESS MARBLE CAKE |
I am totally biased when it comes to certain recipes, and when it comes
to baking a cake I have always felt the usage of All-purpose Flour,
Butter & Eggs are a must for soft, moist and fluffy cakes. At the least, my brain doesn't accept cakes without these ingredients and I feel that something is missing in the recipe. When I came across with this Marble Cake recipe with NO EGGS, NO BUTTER & NO MILK, I was as usual skeptical.
Though impressed by the recipe and had jotted it down in my recipe book
I was totally procrastinating the idea of making this Cake.
I had always wanted to try a Cake Recipe which would be suitable for Vegetarians and for people who are sensitive to Eggs. So finally went along with the recipe. A quick fix cake recipe with very simple ingredients and not much of preparations. No Eggs & No Butter and above all it is No Fuss & No Mess. When you have a sudden craving for a good cake and you open the fridge to see that you do not have Eggs or Butter, then this Marble Cake recipe would come out be handy.
You could never tell that it’s eggless, and the best part is it stays
moist even after 3 or 4 days! i.e if at all, if there is any left!!!
As skeptical as I was, I mixed the batter with not much of sieving, beating and fluffing it up processes. Until I baked I was not sure how the cake would turn out. Curiously I was glancing into my oven quite frequently to see whether the Cake was rising enough, Ya, to my astonishment it did and baked precisely as I wanted it - Clean out!!! Yet not satisfied I waited until the cake was perfect to be sliced and there I went for my final trial test - the tasting. Was it moist, soft, fluffy and tasty... So many questions in my mind. Yes, it was moist, soft, fluffy and all the tastier too. Amazingly, it was approved by all the other 3 at home - my husband & kids.
This Moist Marble Cake is the easiest cake I’ve ever come across. A soft, moist, sinfully-delicious
Marble cake, which is Eggless and Butterless! Use two bowls, a wire whisk and a wooden spoon to make this easy Marble Cake. You don't even need any fancy kitchen gadgets. You can make it with simple, affordable pantry staples! No Eggs, No Milk & No Butter needed for this Marble Cake. It is an absolutely easy, tasty and a mildly sweet Cake, that it can be eaten as a teatime snack or for breakfast.
So a final word, Cakes turn out to be soft, fluffy & moist even
without EGGS & BUTTER. So now a question - Am I still biased with
cakes which do not use Egg & Butter? No... No... No... And wait.
more Eggless & Butterless Cakes coming on its way...
Let's talk about the Ingredients in this Marble Cake:
- All-purpose Flour - You can either use All-purpose Flour (standard) or gluten-free all-purpose flour.
- Sugar - White Sugar or a mix of White Sugar & Brown Sugar is best. I wouldn’t recommend using all brown sugar, as I always find the flavour overpowering.
- Baking Soda - Baking Soda gives the Marble Cake some ‘lift’, but also leavens the cake.
- Salt - Salt brings out the sweetness. According to me, it is a must for any cake, muffin or brownie!
- Curd/Yogurt - This is what replaces the Eggs and also gives stability to the Cake. That is the stability which avoids the cake from sinking!. Use fresh(not sour) Curd/Yogurt for the purpose.
- Sunflower/Canola oil - Any standard oil is fine for this recipe preferably which has no overwhelming flavour/smell. I have used Sunflower Oil, as it is what I had. You can get easy with any type of Vegetable Oil, Coconut Oil, Canola Oil, etc.
- Vanilla Extract - A MUST for any baked good especially for Cakes. Helps to bring out an aroma unique to baked goods.
- Water - To mix everything together!
For more CAKE Recipes, Click here...
Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cake
Author - SM
Difficulty - Medium
Yields - 1 Medium Sized Cake
Author - SM
Cooking Time - 45-50 Minutes
HOW TO BAKE EGGLESS MARBLE CAKE -
NO EGG NO BUTTER MARBLE CAKE
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| EGGLESS MARBLE CAKE |
*Please do read all the instructions for a perfectly textured Cake.
MEASURING THE INGREDIENTS(Updated as on 7th October 2020):
My
friend recently made this Cake and said the cake became dense. She had
scooped out the flour and didn't level it off. So the quantity of Flour
ended up to be more than necessary for the recipe making the cake dense.
So, I am updating few tips for you to get perfect Cakes. Make sure to measure the ingredients perfectly. I have given both
Cups & Grams measurement for your convenience. Grams measurements
works perfect, but if you do not have a weighing scale use Cup
measurements.
While measure the ingredients using a Cup make sure to follow these basic instructions for every ingredients.
- FLOUR - Use Spoon & Level Method. Do not scoop out the floor from the container. Instead spoon in the flour into the Cup. Do not pack the flour in the Cup and Do not tap the cup for the flour to settle down. All these can alter the final texture of a Cake. After you have spooned in the Flour into the Cup use the back of a Knife or a spoon to level off the top of the measuring Cup.
- COCOA POWDER - Follow the same method as for the Flour. And do not forget to sift it.
- BAKING SODA & BAKING POWDER
- Both these ingredients can settle down in the containers in due
course. Shake it before scooping out with a spoon and then level the
top with the back of a spoon or a knife.
- SUGAR - Sugar is heavier then flour. So it is unlikely to settle down in the measuring cup. Scoop it out from the container with a spoon and then finally level it off with the back of a knife or a spoon.
- BROWN SUGAR - Follow the same method as for Sugar.
- LIQUIDS - Liquids such as Oil, Milk/Yogurt/Buttermilk, Fruit Juice & Water should be measured at the eye level. It would be advisable to use a liquid measuring Cup. Bend down to the eye level and make sure the measuring requirement is perfect.
INGREDIENTS:
For Vanilla Cake Batter:
Curd/Yogurt - 1/2 Cup(135 Gms)
Sugar - 1/2 Cup(120 Gms)
Vegetable Oil - 1/4 Cup(55 Gms)
Vanilla Extract - 1 Tspn
All-purpose Flour - 1 Cup(170 Gms)
Baking Soda - a Pinch
Baking Powder - 1/2 Tspn
Salt - a Pinch
Water - 2 Tbspn
For Chocolate Cake Batter:
Curd/Yogurt - 1/2 Cup(135 Gms)
Sugar - 1/2 Cup(120 Gms)
Vegetable Oil - 1/4 Cup(55 Gms)
Vanilla Extract - 1 Tspn
All-purpose Flour - 3/4 Cup(120 Gms)
Cocoa Powder - 1/4 Cup(50 Gms)
Baking Soda - a Pinch
Baking Powder - 1/2 Tspn
Salt - a Pinch
Water - 2 Tbspn
METHOD:
For Vanilla Cake Batter:
- Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
- In a large bowl, combine Curd/Yogurt, Sugar & Oil.
- Whisk it using a hand beater or a wire whisk until Sugar dissolves.
- Just beat until the sugar dissolves, do not overbeat.
- Now add the Flour mixture to the above and gently fold it up using a spatula.
- Fold all the ingredients until well combined.
- Pour in 2 Tbspns of Water and fold it again until well combined.
- Keep the batter aside.
For Chocolate Cake Batter:
- Sieve All-purpose Flour along with Cocoa Powder, Baking Soda, Baking Powder & Salt once and keep it aside.
- In a large bowl, combine Curd/Yogurt, Sugar & Oil.
- Whisk it using a hand beater or a wire whisk until Sugar dissolves.
- Just beat until the sugar dissolves, do not overbeat.
- Now add the Flour mixture to the above and gently fold it up using a spatula.
- Fold all the ingredients until well combined.
- Pour in 2 Tbspns of Water and fold it again until well combined.
- Keep the batter aside.
For Eggless Marble Cake:
- Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
- Grease the Cake Tin and dust them up with the Flour.
- Line the greased Cake Tin with Baking/Parchment Paper.
- Scoop out 2 Tbsps of Vanilla Cake Batter and pour it into the cake tin.
- Take about 2 Tbspns of Chocolate Cake Batter in another scooper/ladle and pour it on top of the Vanilla Cake batter.
- Follow the suit alternating between Vanilla Cake Batter & the Chocolate Cake Batter.
- Let the Cake batter spread-out naturally.
- Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
- Now, using the back of a spoon or a chopstick, make a Zig-Zag swirl through the batter once.
- Gently move the back of a Spoon/chopstick once through the batter to get a marble-like design.
- Care should be taken not to overdo it.
- Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 -50 Minutes or until the skewers come out clean.
- Let the Marble Cake cool in the Cake Tin on a rack.
- Remove the Marble Cake from the pan carefully and peel off the baking paper.
- Cut the marble Cake into the desired shape and store it in an airtight box.
- When stored properly it stays good for up to 3 days @ room temperature.
For Longer Shelf Life :
- Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
- Before serving remove them from the plastic wrap and serve once it reaches the room temperature.
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| EGGLESS MARBLE CAKE |
NOTES:
- For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
- For the best tasting vanilla cake, stick to flavourless vegetable oil. According to me, Sunflower Oil/Canola Oil works best.
- This is a mildly sweet cake. Adjust the amount of Sugar to suit your preference.
- Be careful not to over mix the batter, otherwise, the cake will be dense and heavy.
- For a marble-like swirl design, gently make a zig-zag movement through the layered batter with a thin stick/Chopstick or with the back of a thin spoon.
- Do not overdo it which may mix up the layered battered.
- Do not over-bake the cake, as it continues to cook in the pan as it cools.
- Adjust the baking time according to your oven settings.
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