Milk-Free Chocolate Swirl Cake Recipe
Introduction
This milk-free cake is a delightful treat that combines a light vanilla base with a rich cocoa swirl. Perfect for those avoiding dairy, it’s easy to make and wonderfully moist, making it a great choice for any occasion.
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 gently and set aside to cool. Preheat your oven to 180°C (fan 160°C, gas mark 4).
- Step 2: In a mixer, beat the eggs and sugar together until pale and fluffy.
- Step 3: Gently fold in the plain flour, vanilla pudding powder (or cornflour with vanilla extract), baking powder, vanilla extract, and the cooled melted butter to create a smooth batter.
- Step 4: Pour about three-quarters of the batter into a lined 950g loaf tin or a 20cm round cake tin.
- Step 5: Add the cocoa powder to the remaining batter and mix well. Spoon this chocolate mixture down the center of the pale batter in the tin.
- Step 6: Bake the cake for approximately 40 minutes, or until a skewer inserted into the center comes out clean.
- Step 7: Allow the cake to cool completely before gently dusting with icing sugar or covering with a chocolate glaze if you prefer.
Tips & Variations
- For a more intense chocolate flavor, add a teaspoon of instant coffee granules to the cocoa batter.
- If you don’t have vanilla pudding powder, the combination of cornflour and vanilla extract works just as well to keep the cake moist.
- Try adding some chopped nuts or dried fruit into the batter for extra texture and flavor.
- Use dairy-free margarine instead of butter to make the cake suitable for vegan diets.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer keeping, wrap well and freeze for up to one month. Thaw at room temperature and dust with icing sugar again before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use margarine instead of butter?
Yes, using dairy-free margarine will work well and keep the cake milk-free, making it suitable for vegans or those avoiding dairy.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center of the cake; if it comes out clean or with just a few crumbs clinging to it, the cake is done.
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Milk-Free Chocolate Swirl Cake Recipe
- Total Time: 55 minutes
- Yield: 1 loaf cake (approximately 10 servings) 1x
- Diet: Low Lactose
Description
A delicious milk-free marble cake that combines vanilla and chocolate flavors in a tender, fluffy loaf. Perfect for those avoiding dairy without sacrificing taste, this cake is moist, easy to prepare, and elegantly swirled with cocoa for a classic look.
Ingredients
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 Butter: Melt the butter in a saucepan or microwave and allow it to cool to room temperature to prevent cooking the eggs in the batter.
- Preheat Oven: Set your oven to 180°C (fan 160°C) or gas mark 4 to ensure it is hot and ready when your batter is mixed.
- Mix Eggs and Sugar: Using a mixer, beat the eggs with the sugar until the mixture becomes pale, light, and fluffy, which will help make the cake airy.
- Combine Dry Ingredients and Butter: Fold in the plain flour, vanilla pudding powder, baking powder, vanilla extract, and the cooled melted butter gently to create a smooth batter without deflating the aeration.
- Divide the Batter: Pour about three quarters of the batter into a lined 950g loaf tin or a 20cm round cake tin.
- Prepare Chocolate Batter: Mix the cocoa powder into the remaining batter to make a chocolate-flavored portion.
- Create Marble Effect: Pour the chocolate batter down the center of the vanilla batter in the tin to create a beautiful marble swirl once baked.
- Bake the Cake: Place the tin in the preheated oven and bake for approximately 40 minutes until a skewer inserted comes out clean and the cake is golden on top.
- Cool and Finish: Allow the cake to cool completely in the tin before removing. Dust with icing sugar or optionally cover with chocolate glaze as desired for extra sweetness and decoration.
Notes
- Ensure the melted butter is cooled before mixing with eggs to prevent curdling.
- Vanilla pudding powder can be substituted with cornflour plus vanilla extract to maintain the milk-free characteristic.
- Use a skewer or toothpick to test doneness; it should come out clean when the cake is ready.
- For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
- The cake can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: milk-free cake, dairy-free cake, marble cake, vanilla cake, chocolate cake, easy baking recipe
