Eggless Marble Bundt Cake

Prep time: 15 min

Cook time: 60 min

Ingredients

• All purpose flour - 2 cups (I used maida)
• Baking powder - 1 1/4 tsps
• Baking soda - 1/2 tsp
• Salt - 1/2 tsp
• Oil - 1/2 cup
• Sugar - 3/4 cup + 1 1/2 tbsps, superfine or coarsely powdered, divided
• Banana puree - 1/4 cup
• Yogurt - 1/4 cup
• Milk - 1 cup, luke warm
• Apple cider vingar - 3/4 tbsp (or white vinegar or lemon juice)
• Vanilla extract - 1 tsp
• Cocoa powder - 1/3 cup (dutch processed)
• Hot water - 1/4 cup
• Instant coffee powder - 1 tbsp
• Almond extract - 1/4 tsp

Method

1. Preheat oven to 160 C and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.
2. In a small bowl, add the hot water, instant coffee powder, cocoa powder and 2 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.
3. Add vinegar to luke warm milk and set aside till use. This is called buttermilk which is used for baking.
4. In a medium bowl, sift the flour, baking soda, baking powder and salt.
5. In large bowl, add the oil and superfine sugar and beat till the sugar is well combined. Add the banana puree, yogurt, prepared buttermilk and vanilla extract and mix till combined.
6. Gradually add the flour in four additions and mix until just combined and smooth.
7. Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
8. With the help of a large spoon, alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.
9. Bake in the preheated oven for 45 to 55 mts till a skewer inserted in the center of the cake comes out clean. Check from 40 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.