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Egg-free and dairy-free marble Bundt cake
A marble Bundt cake with vanilla and cocoa batters, made with oil and hot water instead of milk and eggs. Bakes in 35–40 minutes; serves 8.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 35–40 min
- Total time
- 50 min
- Temperature
- 170 °C (340 °F)
- Servings
- 8 servings
- Difficulty
- Medium
This egg-free and dairy-free marble Bundt cake is made with two simple batters, one plain and one cocoa, using flour, sugar, oil, and hot water. Baking powder and a teaspoon of vinegar help it rise. Mix the batters in separate bowls, then pour them alternately into a greased Bundt pan to create a marbled pattern when sliced. Bake for 35–40 minutes at 170 °C (340 °F). The cake serves eight and is suitable for those who avoid eggs and dairy products.
Ingredients
Cocoa batter
Plain batter
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Instructions
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- Prepare the batters in 2 bowls. For each batter, mix the dry ingredients together and combine the wet ingredients separately.
- Combine the dry and wet ingredients for each batter to make one plain batter and one cocoa batter.
- Grease and flour a Bundt pan, then pour in the two batters alternately. Bake at 170 °C (340 °F) for 35–40 minutes, checking for doneness with a skewer.
Tip: Mix the cocoa powder with the hot water for the dark batter first to dissolve any lumps and give the cake a more pronounced chocolate flavor.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 425 kcal
- Protein
- 5.5 g
- Carbohydrates
- 70 g
- of which sugars
- 31 g
- Fat
- 15 g
- of which saturates
- 1.7 g
- Fiber
- 2.2 g
- Salt
- 0.8 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Dvojfarebná bábovka bez mlieka a vajec
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