Eggless Chocolate Vanilla Cake | Eggless Marble Cake | Snack Cake

2013 is here and hope its to a good start for all of you. My hearty wishes to all my friends, readers and supporters for a healthy and peaceful 2013, may our prayers and wishes be fulfilled and let it be a year of fulfilment in our lives. New year has been pretty good for me just that I had issues with my old laptop and after a good wait got a brand new one with tons of space. Life does have some hiccups but its ok we just got to go along and there are some blessings on the way that we enjoy and the troubles does not seem to be something to ponder about. One day I am all happy and the other day I get all upset, oh everything isn't perfect for everyone... so count your blessings and be thankful for your life. No matter where we are what we do, we must remember our Creator and be thankful for a family. I cannot imagine a life without them. So be happy and never trade your joy for anything less.



Talk about new year and there we have many talking about resolutions, trust me I really don't know make any resolutions simply because I end up forgetting them. Does this sound familiar? :P... well if you are not like me, good for you and good luck on the resolutions. Since its a good start to the year I wanted to share this simple and easy marble cake that is totally eggless and butterless. Did I say simple? yes no need for a beater just with basic ingredients and it works like a charm. Make sure to make a big portion as it can get over quickly.

This is a light marble cake that is great as a snack or call it a snack cake. Its moist and tastes great the next day or when completely cooled down. Don't be like me and hurry to eat the cake. We had friends over for lunch and I had served this with their evening tea and they loved it so much.

Marble Cake (No Butter No Egg)

Source ~ Originally from Nita Mehta cookbook

Ingredients for Sponge - for 8" pan serves 10

(Please Read Notes Below)

All Purpose Flour/ Maida 1/2 Cup
Whole-wheat flour 1 cup

Granulated Sugar - 3/4 cup

Plain yogurt (curd) - 1 cup ~ I used Onken, at room temperature

Baking Soda - 1/2 tsp

Baking powder - 1 and 1/4 tsp

Vanilla essence - 1 ad 1/2 tsp

Cooking oil - 1/2 Cup 
Cocoa powder unsweetened - 2 tbsp ~ I used Hersheys

Method

• Preheat oven to 350F / 180C and grease an 8" cake pan (or loaf pan) with some butter or oil and set aside. In a bowl sift both flours set aside
• In another large bowl beat the yoghurt with a spoon to remove any lumps and add the sugar to it, beat again and wait for the sugar to dissolve well, this would take 5 mins. Now add the baking powder and baking soda to it. Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
• Its time to add the vanilla extract and oil. Mix well until the ingredients are combined. Now add the flour in 3 batches, gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more bubbles/streaks of flour.
• Take 1/2 of the batter into a bowl and add the cocoa powder, mix well until well combined, the mixture can be thick don't worry. Simply drop spoonful of batter on the prepare tin and alternate it with the vanilla batter.Tap it firmly on the counter top a couple times to get rid of the air bubbles
• Bake in center of a pre-heated oven for 30-35 mins until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs. Brush the milk on top. Let the cake sit in the pan for 15 minutes and then invert it onto a cooling rack for 3 hours and later decorate with icing (see icing recipe below)

Notes

- Don't let the cake mix sit for too long outside before baking, it might end up in a hard cake

- use flavourless oil and make sure you use good quality vanilla extract
- make sure that curd is in room temperature
- I have combined whole wheat flour and plain flour, you can use only plain flour if you like
- you can also make the cake in a loaf tin