Eggless Zebra Marble Cake

Making zebra marble cake is not only fun, but it’s also good way to have two different varieties of cake together. One is the classic vanilla cake and everyone’s favorite and another is the yummy and delicious chocolate cake. This amazing fusion of vanilla and chocolate makes the layers of the cake look like zebra pattern on it. The cake looks so amazing by itself on the outside, that I never think of frosting it. But if you would like to go for some kind of frosting to give that melt in the mouth taste, vanilla or chocolate frosting would be the best choices.

I would recommend using fine quality of cocoa powder to give that chocolate flavor. Always make sure you sift the dry ingredients. Never over beat the batter. Over beating the cake batter makes the cake less fluffy.



So, here is the recipe :

2/3 cup sugar
1/2 cup milk
1/2 cup oil (corn, vegetable or canola)
1 cups maida/all-purpose flour
1 tsp vanilla essence
1 1/2 tsps baking powder
2 tbsps dark cocoa powder
2 eggs (I used 2 tbsp flax seed powder mixed in 6 tbsp of water)

Here is the method:

1. Combine eggs(flax seed mixture)and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2. In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3. Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4. Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.



5. Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.



My notes:

I also tried muffins with the same batter. They came out just perfect.




Instead of Zebra muffins, I would rather call them as "Smiling muffins" Look how they are smiling at you.