Quick and simple, the easy eggless stovetop marble cake is as fluffy, and light as they come, with the flavor of cocoa powder, made bolder with coffee!

I bet you have sautéed, simmered, and pan-fried a whole range of gastronomical pleasures on the stovetop. So, now it is time to put the stovetop to one more use – baking. Yep, you read that right.

We’re baking (or is it technically cooking?) an easy eggless stovetop marble cake today. As I promised in my stovetop chocolate cake post,  this new recipe is another #TAFEverydayCake to satiate your cravings for all things velvety sans an oven!

How to Make Easy Eggless Stovetop Marble Cake?

Marble cake is a classic teatime treat. The gorgeous swirls of creamy vanilla and fudgy chocolate make it one of the fanciest cakes without any icing.

But that’s not why I baked it. The marble cake is pure, old-fashioned goodness of two flavours in the perfect ratio that appeals to my entire household – a rarity that I hold precious.

While the stovetop baking contraption preheats (which I’ll get to in a moment), sift the dry ingredients in a pan – baking powder, baking soda, all-purpose flour, salt and coconut sugar.

For the wet ingredients, mix homemade almond milk with vinegar. Add in oil and good quality vanilla extract, if you can get your hands on it, and then whisk the mixture into the dry ingredients to make the batter.

Quick Notes:

Because I used coconut sugar, my marble cake is in shades of brown – light brown and chocolate brown. If you prefer the pristine ‘vanilla’ hue swirling next to the chocolate brown, switch to regular sugar.

(Just so you know, the wonderful taste of the stovetop marble cake remains the same irrespective of the kind of sugar you use. It just changes the guise.)

I always have a bottle of almond milk at home thanks to my lactose intolerant body, but you can use regular milk too. For the vinegar, both apple cider or regular work impeccably.

Dividing the marble cake batter

Here’s the part where marble cake differs from any other cake recipe. You take the batter and divide it into two portions. One you leave as is.  To the other, you add a mixture of cocoa, hot boiling water and a heap of instant coffee. Blend the three and then add it to one half of the batter.

The coffee is entirely optional, but personally, I recommend it. Somehow it performs the miracle of intensifying the chocolatiness of cocoa without adding a discernible ‘coffee’ essence.

Making the signature marble pattern

Once both batters are smooth and ready, grease a 6-inch cake tin. I’ve been deliberately baking small cakes to keep a check on my stock of flour etc and also to control portion sizes. You can use a bigger cake if the plan is to binge or you don’t have one in size.

Ladle in the tin the vanilla-only batter and then the cocoa-coffee batter alternatively to make layers. When both batters are polished off, take a knife and gently swirl the layers together to make the signature pattern. Don’t tap the tin. That’ll destroy the marble-like look.

The easy eggless stovetop marble cake is now ready to be baked.

Baking the Easy Stovetop Marble Cake

Use a big, thick-bottomed pan, which has a lid that covers it completely. By the way, your pressure cooker, without the weight, does the trick too. The size of your pan should be big enough to fit the tin inside, as seen in the images. 

Create a little pedestal for your cake tin – I used a tart case; you can even use a trivet. Or an inverted plate…I would use a metal one.

Any heat-proof, bake-safe utensil that can balance your tin can serve as your makeshift pedestal.

Preheat your stovetop pan on high for 5 -7 minutes with the lid covered. Then place the filled cake tin on top and cover it again.  Bake for 30-40 minutes on low heat.

Mine took almost 40 minutes, but given that not everyone’s stoves have the same settings – make sure to check on the cake 30 minutes in. It might bake quicker for some!

And yes, this cake can be baked in your oven too….at 180C for 30 -40 minutes.

When the top of the cake is springy to touch, the cake is done. You can even do a skewer test to check if it is baked through or not.

Serving the Eggless Stovetop Marble Cake

Stovetop cakes are oh-so-soft and unbelievably moist. And the buttermilk gives it a singular, tender texture. Why am I extolling its virtues? Because the eggless marble cake will be mouth-wateringly tempting. Persevere.

The pan is really, really hot, and a slight touch can cause tears. Once it has cooled down enough, take out the cake and leave it on a cooling rack.

After the marble cake has cooled down a bit, you can garnish it with some chocolate glaze.  It has such a balanced sweetness that you can serve it a snack with tea or coffee or as dessert after dinner.

My chocolate supply is running dangerously low, so I made do with icing sugar. Which, if I may, was the perfect note for the fluffy, spongy and easy eggless stovetop marble cake!

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Easy Eggless Stovetop Marble Cake

Quick and simple, the easy eggless stovetop marble cake is as fluffy, and light as they come, with the flavor of cocoa powder, made bolder with coffee!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6 servings
Author: Natasha Minocha

Ingredients

  • 1 1/3 cup All purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Coconut sugar You can use any sugar you prefer
  • 3/4 cup Almond milk You can use any milk
  • 1 tbsp Apple cider vinegar / white vinegar
  • 1/3 cup Coconut oil You can use melted butter or any neutral flavoured oil
  • 2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 tsp Coffee powder
  • 2 tbsp boiling hot water

Instructions

  • Lay an upside-down tart case/plate or a trivet at the bottom of a wide and deep saucepan. The saucepan must have a tight-fitting lid. You can even use a pressure cooker without the weight.
  • Very important - The saucepan should be wider than the cake pan, and deep enough for the cake to rise with the lid on.
  • Put the lid on the pan and preheat it on high heat for 5-7 minutes.
  • Grease a 6" pan very well.
  • In a small bowl, blend together the cocoa powder, coffee powder, and boiling hot water.
  • Mix almond milk ( or regular milk) and vinegar in a small cup and keep aside for 5 minutes.
  • In a medium-sized bowl, sift in the flour, baking powder, baking soda, and salt.
  • Stir in the coconut sugar.
  • Whisk in the almond milk and vinegar mixture, oil and vanilla extract. You'll get a thick cake batter.
  • Divide the batter between 2 bowls. Stir in the cocoa mixture in one of the bowls. Now add a small ladleful of vanilla batter then a ladleful of chocolate batter. Keep adding the batters alternately till all the batter is used up.
  • Take a skewer or a knife and swirl it around the mixture in the tin a few times to create a marbled effect.
  • Place this tin carefully on the upturned tart case/ trivet in the hot pan. Cover with the lid, turn the heat to low. Cook for 35-40 minutes, until the cake, is springy on top and a skewer inserted in the center comes out clean.
  • Wait for 10-15 minutes before turning the cake out on a cooling rack.
  • Dust the cake with icing sugar if you wish. Cut into slices and enjoy!

Notes

NOTE: 
You can bake this cake in your oven too, at 180C for 30-40 minutes. 
You may need to loosely cover the cake with a piece of foil if your cake is browning too quickly on top.