Introduction

This milk-free cake is a delightful treat that combines a light vanilla base with a rich chocolate swirl. Perfect for those avoiding dairy, it’s easy to make and delivers a moist, flavorful bite every time.

Milk-Free Vanilla Cocoa Swirl Cake Recipe - Recipe Image

Ingredients

250g butter
4 eggs
250g sugar
250g plain flour
80g vanilla pudding powder (or cornflour plus 1 tsp vanilla extract)
5g baking powder
5ml vanilla extract
20g cocoa powder
Icing sugar for dusting

Instructions

Step 1: Melt the butter and allow it to cool to room temperature. Preheat your oven to 180°C (fan 160°C, gas mark 4).
Step 2: In a large bowl, beat the eggs and sugar together with a mixer until the mixture becomes pale and fluffy.
Step 3: Gently fold in the plain flour, vanilla pudding powder, baking powder, vanilla extract, and the cooled melted butter until you have a smooth batter.
Step 4: Pour about three-quarters of the batter into a 950g loaf tin or a 20cm round cake tin lined with baking paper.
Step 5: Add the cocoa powder to the remaining batter and mix well to create the chocolate portion.
Step 6: Spoon the chocolate batter down the center of the pale batter in the tin, creating a swirl effect.
Step 7: Bake for 40 minutes or until a skewer inserted into the center comes out clean.
Step 8: Allow the cake to cool completely before dusting with icing sugar or covering with your choice of chocolate glaze.

Tips & Variations

For a dairy-free option, use a plant-based butter substitute that melts well.
If you don’t have vanilla pudding powder, substitute with cornflour and add 1 teaspoon of vanilla extract as indicated.
Try adding chopped nuts or dried fruit to the batter for added texture and flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in a microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, as long as the margarine is suitable for baking and dairy-free, it can be used as a substitute for butter in this recipe.

Is this cake suitable for people with lactose intolerance?

Yes, this recipe avoids milk products by using butter (or a dairy-free alternative) and vanilla pudding powder or cornflour, making it suitable for lactose-intolerant individuals.

Milk-Free Vanilla Cocoa Swirl Cake Recipe

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★★★★★

4.9 from 615 reviews

A delightful milk-free marble cake that combines vanilla and chocolate flavors in a soft, fluffy texture. Perfect for those avoiding dairy without compromising on taste, this cake features a classic marble design made by swirling cocoa into a vanilla base. It is easy to prepare and baked to perfection, making it an excellent choice for any occasion.

Author: zara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Milk-Free

Ingredients

Scale

Main Ingredients

250g butter
4 eggs
250g sugar
250g plain flour
80g vanilla pudding powder (or cornflour plus 1 tsp vanilla extract)
5g baking powder
5ml vanilla extract
20g cocoa powder
Icing sugar for dusting

Instructions

Prepare the Butter: Start by melting the butter gently until fully liquid, then set it aside to cool completely to avoid cooking the eggs when mixed later.
Preheat the Oven: Heat your oven to 180°C (fan 160°C) or gas mark 4 to ensure it reaches the right temperature for baking the cake evenly.
Mix Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using a mixer until the mixture is pale in color and fluffy in texture, which helps incorporate air into the batter for a light cake.
Combine Dry Ingredients and Batter: Gently fold in the plain flour, vanilla pudding powder (or cornflour and vanilla), and baking powder into the egg mixture to create a smooth batter without overmixing.
Add Butter and Vanilla: Pour the cooled melted butter and vanilla extract into the batter and fold gently until fully combined to maintain the mixture’s lightness.
Divide Batter for Marble Effect: Pour three quarters of the batter into a lined 950g loaf tin or a 20cm round cake tin. Then add the cocoa powder to the remaining batter and mix until evenly incorporated to create the chocolate batter.
Layer the Batter: Carefully spoon the chocolate batter down the center of the pale vanilla batter in the tin to create the classic marble effect during baking.
Bake the Cake: Place the tin into the preheated oven and bake the cake for about 40 minutes or until a skewer inserted into the center comes out clean.
Cool and Decorate: Allow the cake to cool completely before removing from the tin. Dust with icing sugar or optionally cover with a chocolate glaze for a beautiful finish.

Notes

Ensure the melted butter is cooled before adding to the batter to prevent curdling the eggs.
Vanilla pudding powder can be substituted with a mixture of cornflour and vanilla extract if unavailable.
Baking times may vary depending on your oven; check doneness by inserting a skewer into the center of the cake.
For a dairy-free option, use a plant-based butter substitute.
Chocolate glaze can be made using dairy-free chocolate melted with a small amount of plant-based milk for milk-free diets.

Keywords: milk-free cake, marble cake, vanilla cake, chocolate cake, dairy-free dessert, easy cake recipe