This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven!
Who says you need an oven to bake a great cake? This eggless marble cake proves you don’t. It’s soft, chocolatey, and comes together right on your stovetop! It’s one of those recipes that look complicated, but are actually surprisingly easy. The mix of vanilla and cocoa gives it that classic “bakery” flavour, and those marbled swirls make it look festive and super tempting! Trust me, once you try this version, you’ll make it again (and again).
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Eggless Marble Cake Ingredients
- Maida (All-purpose flour): This is for the base of the cake, to keep it soft and light. Sift it once to avoid lumps.
- Sugar powder: For sweetness. Powdered sugar mixes better than granulated.
- Baking powder & salt: Your rise-and-balance duo. Baking powder makes it fluffy, and salt brings out the flavours.
- Oil: Keeps the cake moist without making it heavy. Any neutral oil like sunflower or vegetable oil works fine.
- Curds (Yogurt): Adds moisture and gives a soft crumb. Use fresh, slightly thick curd — not sour.
- Vanilla essence: Adds that classic bakery aroma and balances the cocoa flavour.
- Milk: Helps get the right batter consistency. Add gradually to avoid making it runny.
- Cocoa powder: Brings in the chocolate swirl and that rich marble effect — use good-quality unsweetened cocoa.
- Table salt (for baking): Used to create an even heat base in the kadai instead of using an oven.
Richa’s Top Tips
- Preheat the kadai properly: The salt base needs to be evenly hot before placing the cups in. Preheat for at least 10 minutes (5 on medium, 5 on low) so the cakes cook evenly and rise well.
- Use the right-sized cups: Small steel or aluminum cups work best. Avoid glass or ceramic as they retain heat unevenly on the stovetop.
- Don’t overmix the batter: Mix only until everything is combined. Overmixing makes the cake dense and heavy instead of soft and airy.
- Make clean swirls: When marbling, use a toothpick to gently swirl the chocolate and vanilla batters together. Don’t overdo it or you’ll lose the beautiful pattern.
- Cool completely before unmoulding: Let the cakes rest for 10–15 minutes before removing them from the cups. This helps them firm up and release cleanly without breaking.
Frequently Asked Questions
It uses curd (yogurt) and oil instead of eggs. The curd adds moisture, and the oil keeps the texture soft and light. You won’t even notice there are no eggs in it!
The salt helps spread the heat evenly inside the pan. It works just like an oven and keeps the bottom of the cake from burning.
That usually happens if your baking powder is old or if you mixed the batter too much. Always check the expiry date and mix gently once the wet and dry ingredients are combined.
Yes, you can. Preheat your oven to 170°C and bake for about 25 minutes, or until a toothpick comes out clean. The texture stays soft and just as delicious.
Storage Tips
- Room Temperature: If you’re planning to eat the cakes the same day, keep them covered at room temperature for up to 12 hours.
- Fridge: Store the marble cakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or warm slightly before eating.
- Freezer: You can freeze the cakes for up to 1 month. Wrap each mini cake tightly in cling film and store them in a freezer-safe box.
- Reheating: Warm in the microwave for 10–15 seconds or steam briefly to bring back the softness. Avoid overheating, as that can dry the cake out.
Serving Ideas
These mini marble cakes are perfect for almost any occasion, from evening chai sessions to last-minute dessert cravings. Here are a few ways to make the most of them:
- With Chai or Coffee: A slice (or two) goes beautifully with your evening tea or a cozy cup of coffee.
- Topped with Chocolate Sauce: Pour some warm ganache or chocolate syrup over the cake for that café-style indulgence.
- With Ice Cream: Serve slightly warm with a scoop of vanilla or chocolate ice cream for a quick, satisfying dessert.
- For Festive Gatherings: Add them to your Diwali dessert table for a homemade touch.
- With Whipped Cream and Berries: Top the cake with whipped cream and fresh strawberries or blueberries for something light and pretty.
Customisation Ideas
- Add a coffee twist by mixing a teaspoon of instant coffee into the chocolate batter for a mocha flavor.
- Use jaggery powder instead of sugar if you prefer a deeper, caramel-like sweetness.
- Stir in chopped nuts or choco chips to make every bite more fun and textured.
- Add orange zest to the vanilla batter for a fresh, citrusy lift.
- Make it festive by topping with a drizzle of melted chocolate or a dusting of powdered sugar once cooled.
This eggless marble cake is proof that baking can be easy, even without an oven. It’s soft, swirly, and the kind of treat that disappears way too fast. Try it once and you’ll probably find yourself making it again just because it’s that simple.
If you do, tag me on Instagram @my_foodstory so I can see your stovetop masterpieces!
Watch Eggless Marble Cake Recipe Video
Eggless Marble Cake | No Oven, No Microwave
Ingredients
- ½ cup maida
- ¼ cup powdered sugar
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ cup oil
- 1 ½ tablespoons curds
- 1-2 drops vanilla essence
- ¼ cup + 2 tablespoons milk divided
- 1 ¼ teaspoons cocoa powder
- 1 ¼ cups table salt for baking
Instructions
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Take maida, sugar powder, baking powder, ⅛ teaspoon salt in a bowl & give a quick mix to combine all the ingredients. Add oil, curds, vanilla essence, ¼ cup of milk and mix to make a smooth batter.½ cup maida, ¼ cup powdered sugar, ¾ teaspoon baking powder, ⅛ teaspoon salt, ⅛ cup oil, 1 ½ tablespoons curds, 1-2 drops vanilla essence, ¼ cup + 2 tablespoons milk
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Divide the batter into 2 bowls. Add cocoa to 1 of the bowls with ½ – 1 tablespoon of milk and give a good mix.1 ¼ teaspoons cocoa powder, ¼ cup + 2 tablespoons milk
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Take a large, thick bottomed kadai or pan, add 1 ¼ cups of salt, spread to cover the kadai base well. Place a trivet on the salt and close the lid. Heat the kadai on medium for 5 minutes & on low for 5 more minutes for preheating the kadai.1 ¼ cups table salt
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Grease the cups well with oil and pour the batter as shown in the video. Make a marble pattern with the toothpick.
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Place the cups on the trivet, close the lid and bake on low for 25-30 minutes or till the toothpick inserted in the cake comes out clean to indicate the cakes are baked.
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Rest for 10-15 minutes and unmould.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Eggless Marble Cakes (no oven, no microwave) appeared first on My Food Story.
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