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!
Author: Natasha Minocha
1 1/3cup All purpose flour
3/4cup Coconut sugarYou can use any sugar you prefer
3/4cupAlmond milkYou can use any milk
1tbspApple cider vinegar / white vinegar
1/3cupCoconut oilYou can use melted butter or any neutral flavoured oil
2tbspboiling hot water
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!
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.