This classic eggless marble cake recipe is super easy, perfectly sweet, and extra delicious. It’s hands down one of my favorite cakes to make (and eat!).
If I HAD to pick a favorite cake, it would be marble cake hands down. Think about it… you get the best of both worlds: rich chocolate cake and perfectly sweet vanilla. And so I thought it was about time that I shared a gluten free and eggless marble cake!
If you don’t already know this about me, I love making bundt cakes. I will honestly pull out my bundt cake pan any chance I get! Remember my chocolate chip cake and my cinnamon roll cake? Something about a bundt cake just feels retro and nostalgic. I probably have more bundt pans than any one person should have. But back to the marble cake…
This eggless marble bundt cake is so fluffy and moist, thanks to the buttermilk (I make my own using white vinegar and whole milk) and Greek yogurt. It’s not an overly large cake, as you can see, but I really think you get the perfect amount of both chocolate and vanilla in every slice.
To top this cake off, you can always frost it or make a chocolate ganache, but I opted for a very light dusting of powdered sugar. I love keeping things simple and really letting that rich chocolate + vanilla flavor shine!
Why You’ll Love This Eggless Marble Cake…
- It’s SO buttery soft and moist. Seriously, just look at the inside of that slice.
- While it might look like a lot of ingredients and steps, it’s really a very easy and straightforward marble cake recipe.
- It doesn’t have to be perfect! Each marble bundt cake will look a little different, based on how the marble forms as it bakes and whether or not you swirl the batter… but it will always be beautiful and delicious.
What You’ll Need…
- The dry ingredients: flour for structure + baking powder and baking soda for leavening + salt for flavor.
- The fat: two sticks of unsalted butter.
- The flavor: sugar + vanilla + melted chocolate (we’re using real chocolate and not cocoa powder for our chocolate cake batter).
- For moist and fluffy texture (and a bit more flavor): Greek yogurt + buttermilk.
How To Make Eggless Marble Cake From Scratch…
The overall process for this eggless marble cake is similar to any classic cake recipe. You’ll start by whisking together your dry ingredients in a small bowl. Next, cream the butter with the sugar until it’s nice and fluffy. Add in the vanilla extract and the yogurt and mix.
Now you’ll add in your dry ingredients, alternating with the buttermilk. Start with 1/3 of the dry ingredient mixture, then half the buttermilk, then another 1/3 of the dry ingredients, then the rest of the buttermilk and the rest of the dry mixture.
Make sure you are beginning and ending with the dry ingredients, and stop to briefly mix between each addition. Stir on low speed until your batter is nice and smooth.
Now it’s time to make the chocolate batter! Scoop out one cup of cake batter and place into a separate bowl. Stir in the melted chocolate until thoroughly combined.
And we’re almost done! Pour half the vanilla cake batter into your bundt pan, then pour the chocolate batter directly on top. Finish with the rest of the vanilla batter.
Now, you can leave as is or you can use a butter knife to gently swirl the batter. This part is entirely up to you and how you want your finished marbling to look!
Bake on 350ºF for 35-40 minutes. Allow your marble bundt cake to cool before inverting onto a plate or cake stand.
Marble Bundt Cake – Gluten Free, Eggless
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- ¾ cup Greek yogurt room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk room temperature
- ½ cup chocolate chips melted
- Preheat oven to 350°F. Grease a bundt pan and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar. Add the Greek yogurt and vanilla extract and mix until combined.
- Add the flour mixture in three parts, alternating with the buttermilk; be sure to start and end with the flour mixture. Mix on low speed until batter forms.
- Remove one cup of batter and place in a separate bowl. Mix in the melted chocolate until thoroughly combined to make the chocolate batter.
- Pour half the vanilla batter into the prepared pan. Top with scoops of the chocolate batter, then pour the remaining vanilla batter on top. Use a knife to swirl (optional). Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5-10 minutes before inverting onto a plate or stand.
- This recipe was updated in December 2020. The original recipe called for an egg replacer, slightly less sugar, and sour cream instead of Greek yogurt.
Did you make my eggless marble cake? Tag me on Instagram @justastastyblog and #justastastyblog.
Note: this post was originally published on Just As Tasty in July 2020. I updated the post in December 2020 to include new photos and more context. I also made adjustments to the overall recipe.