This 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, chocolate sour cream cake, and my cinnamon roll cake? Something about a bundt cake just feels retro and nostalgic.
This eggless marble 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 Recipe
- This cake is 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.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you are using a different blend, be sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to substitute AP flour if you are not gluten free.
- Baking powder and baking soda: It's always important to make sure your leavening agents are fresh, otherwise your cake will not rise. This is an easy way to test your baking powder and baking soda for freshness.
- Greek yogurt: Greek yogurt is one of my favorite egg substitutes when it comes to making an eggless cake. Not only does it add a lot of great moisture, it's also rich and binds things together nicely.
- Buttermilk: If you don't have buttermilk on hand, make your own! Add one tablespoon of white vinegar to a liquid measuring cup, then fill the rest of it up with milk until you reach 1 cup. Let the mixture sit for a few minutes, then stir and add to your batter as instructed.
- Chocolate chips: I prefer to use semisweet chocolate chips in this recipe but you can use any kind you like.
STEP ONE: Start by whisking together the dry ingredients in a large bowl.
STEP TWO: Cream the butter with the sugar until it's nice and fluffy.
STEP THREE: Add in the vanilla extract and the yogurt and mix.
STEP FOUR: Add in the dry ingredients and beat on low speed until combined.
STEP FIVE: Add the buttermilk and continue mixing on low speed until it's completely incorporated.
STEP SIX: Now it's time to make the chocolate batter! Scoop out a little less than half of the cake batter (we're just eyeballing this part) and place into a separate bowl. Stir in the melted chocolate until thoroughly combined.
STEP SEVEN: And we're almost done! Add scoops of cake batter into the greased bundt pan, alternating between chocolate and vanilla batter. When all of the batter is in, gently smooth it out with a spatula. Remember, this will be the bottom of your cake so it doesn't have to be perfect.
STEP EIGHT: Now, you can leave as is or you can use a butter knife or skewer to gently swirl the batter. This part is entirely up to you and how you want your finished marbling to look!
STEP NINE: Bake on 350ºF for 50-55 minutes. Allow your marble bundt cake to cool before inverting onto a plate or cake stand.
- As always, my top baking tip is to use a scale to weigh your flour. This is the best way to ensure accuracy. Too much or too little flour can really impact the texture of your cake. We'll need 407 grams for this recipe.
- There is some eyeballing involved in this recipe. I like to take out just a little less than half of the cake batter to make the chocolate batter. You can do even less, if you'd like.
- My favorite way to get the marbled effect is to alternate scoops of batter into the pan, smooth it all out with a spatula, then use a wooden skewer to swirl just a little bit. You could technically skip the swirling if you'd like.
Frequently Asked Questions
To make this cake vegan, you'd need to substitute the yogurt, butter, and buttermilk. I have not tested this myself.
It's important to let your cake cool a bit before trying to remove it from the pan. I like to leave it in the pan for at least 20 minutes. You also want to ensure you've greased the pan thoroughly before using. Place a plate, upside down, on top of the plan and quickly flip to invert the bundt cake onto the plate.
Best Eggless Marble Cake
- 2 ¾ cups (407g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 ½ cups (300g) granulated sugar
- 1 cup (227g) Greek yogurt room temperature
- 2 teaspoons vanilla extract
- ½ cup (120ml) buttermilk room temperature
- ¾ cup (128g) chocolate chips melted
- Preheat the oven to 350°F. Grease a bundt pan and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.2 ¾ cups (407g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- 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.1 cup (226g) unsalted butter, 1 ½ cups (300g) granulated sugar, 1 cup (227g) Greek yogurt, 2 teaspoons vanilla extract
- Add the dry ingredients and mix on low speed. Add the buttermilk and continue beating until combined.½ cup (120ml) buttermilk
- Remove a little less than half of the cake batter and place in a separate bowl. Mix in the melted chocolate until thoroughly combined to make the chocolate batter.¾ cup (128g) chocolate chips
- Scoop cake batter into prepared pan, alternating between vanilla and chocolate batter. Use a rubber spatula to smooth out the top, then use a knife or wooden skewer to swirl. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before inverting onto a plate or stand.