Chocolate Marble Cake (Vegan) | Egg less Chocolate Marble Cake

 

 It is early morning.  The air is nippy. Pole star dazzles with all brilliance in the east. It appears above the banyan tree that is presumable 100 years old and its   silhouette seem to be dancing as a strong breeze tosses its boughs. I have grown up watching this wonderful spectacle from our window almost every day without fail. Soon the dawn breaks in the hues of ochre that transform into undertones of pink and finally orange as the Sun peeps from behind the hills. The wheel of time moves on. The tranquility of the early morning is broken by the sound of the vehicles that start racing on the road, roaring and screeching madly for no apparent reason.

A  butterfly glides past Clerodendron vine.

 Autumn is the season of butterflies. 

There are many more in our backyard hovering around wild flowers. We spend some time in comforting warmth of the morning Sun till the timer of oven goes and we get the aroma of chocolate marble cake that has risen beautifully.

The cake has a great texture. It is chocolaty, moist and delicious. Makes an excellent dessert cake with ice cream or chocolate sauce.

Chocolate Marble Cake (Vegan) | Egg less Chocolate Marble Cake

Ingredients

Chocolate Batter

1 ½ cups All-Purpose flour

1 cup sugar (powdered)

¼ cup cocoa (pass cocoa through a sieve to remove the lumps if any)

½ teaspoon salt

1 teaspoon coffee powder

¾ teaspoon baking soda

1 teaspoon vanilla essence

1 tablespoon vinegar

1/3 cup vegetable oil

1 cup warm water

Vanilla Batter

1 ¾ cups All-Purpose flour

1 cup sugar (powdered)

½ teaspoon salt

¾ teaspoon baking soda

1 teaspoon vanilla essence

1 tablespoon vinegar

1/3 cup vegetable oil

1 cup warm water

Method

Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 8 inch round cake pan.

Prepare the batters in two different pans.

Whisk together all the dry ingredients.

Make a well in the center of the pan. Pour vanilla essence, oil, water and vinegar.

Stir everything with a fork until the ingredients are well blended.

Pour the batter alternately  into the prepared cake pan starting with vanilla batter in four rounds.

Bake for 40 to 45 minutes. A toothpick inserted in the center should come out clean.

Remove from the oven after 5 minutes. Remove from the pan after another 5 minutes. Cool in the rack.

Slice next day or even later. The cake slices well and the flavours develop fully.

Serve with ice cream or chocolate sauce as dessert.