Eggless Marble Loaf Cake (with Dairy-Free Option)
Soft and moist eggless marble loaf cake with beautiful chocolate and vanilla swirls. This easy recipe is dairy-free friendly and perfect for tea time or dessert, made with simple pantry ingredients and no eggs.
Yield: 8 servings
Equipment
- 8-inch (20cm) Loaf Pan
Ingredients
Eggless Marble Loaf Cake (use room temperature ingredients)
- 240 ml Milk see notes for options
- 1 tbsp Lemon Juice or white vinegar
- 200 g Castor Sugar or cane sugar
- 1 tsp Vanilla Extract
- 225 g All Purpose Flour
- 1+1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 90 g Butter melted; see notes for options
For Chocolate Batter
- 30 g Cocoa Powder
- 60 ml Water
For Chocolate Fudge Glaze
- 80 ml Heavy Whipping Cream see notes for options
- 80 g Butter see notes for options
- 110 g Dark Chocolate see notes for options
- 8 g Cocoa Powder
- 40 g Powdered Sugar or icing sugar
Instructions
For Eggless Marble Loaf Cake
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal
- In a large bowl, combine the milk and lemon juice. Let the mixture sit for 5–10 minutes until slightly curdled. Add the sugar and vanilla extract to the milk mixture and whisk until the sugar is well combined.
- Add the flour, baking powder, baking soda, and salt. Whisk until just combined and smooth. Add the melted butter then whisk until fully incorporated. Do not over mix.
- Transfer about one-third of the batter to a separate bowl. In a small bowl, mix the cocoa powder and water until smooth, then stir it into the reserved batter to create the chocolate batter.
- Spoon the vanilla and chocolate batters into the prepared loaf pan, alternating between the two to create layers. Aim for about two layers of each batter. Gently tap the pan on the counter to level the batter, then lightly swirl with a knife for a marbled effect.
- Bake for 45–50 minutes, or until the top is set and a toothpick inserted into the center comes out clean. The loaf may have a slight crust when freshly baked, which will soften as it cools.
- Let the cake cool in the pan for 30 minutes. Using the parchment overhang, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely.
For the Chocolate Fudge Glaze Topping
- In a small saucepan, combine the whipping cream, dark chocolate, and butter. Warm gently over low to medium heat, stirring constantly until everything is melted and smooth.
- Do not let it boil; just heat until fully combined and glossy.
- Remove from heat and whisk in the sifted cocoa powder and sifted powdered sugar until smooth and well blended.
- Strain into a bowl for an extra silky texture, then press plastic wrap directly onto the surface.
- Let it cool slightly to a pourable consistency. If it becomes too thick then you can heat it in the microwave for 5-10 seconds
- Pour the chocolate fudge glaze over the top of the loaf cake allowing it to gently drip over the edges for a smooth, natural finish.
- Store the loaf in an airtight container for 2–3 days at room temperature or up to 7 days in the refrigerator. The flavor becomes even richer the next day.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Whipping Cream: You can use unsweetened dairy-free whipping cream (silk, califia farms or country crock) or use regular heavy whipping cream.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice. For dairy-free: Use vegan butter sticks like Miyoko’s, Earth Balance, or Country Crock Plant Butter.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Chocolate : Use dark or semi-sweet baking chocolate chips / 60% or higher couverture chocolate / good quality 60% or higher chocolate bar. For Vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.