Eggless Choco-Vanilla Marble CakeVeg

1

Place a kadhai or pressure cooker (without gasket and whistle) on the stove, add salt at the base, and preheat on medium flame for 10

1

In a bowl, whisk ½ cup of yogurt (plain curd) until smooth.

2

Add ½ cup of powdered sugar and mix well.

3

Stir in 1 tsp vanilla essence, 3 tbsp oil, 1 tbsp melted butter, and ¼ cup milk powder.

4

Add 2 tbsp of room-temperature milk and mix.

5

Sift in 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp baking soda.

6

Add another 2 tbsp of milk and gently fold the mixture together until smooth. Do not overmix.

1

In a separate bowl, whisk ¼ cup of yogurt until smooth.

2

Add ¼ cup powdered sugar, ½ tsp vanilla essence, and 1 tbsp oil; mix well.

3

Stir in 3 tbsp of melted chocolate and 2 tbsp of warm milk.

4

Sift in ½ cup all-purpose flour, ½ tsp baking powder, and 1/8 tsp baking soda.

5

Add 2 tbsp milk and 2 tsp cocoa powder. Gently fold until combined.

1

Grease your cake tin.

2

Pour the vanilla and chocolate batters in alternating layers into the tin to create a marble effect. You can use a skewer or knife to create random swirls.

3

Bake on medium flame for 10 minutes, then reduce to low flame for 45-50 minutes.

4

Test for doneness by inserting a toothpick or knife; if it comes out clean, the cake is ready.

1

Allow the cake to cool in the mold until it reaches room temperature.

2

Gently tap the sides of the tin to unmold the cake. Slice and serve.