Craving a decadent dessert that's both eggless and irresistibly delicious? Get ready to fall in love with the Eggless Banana Mocha Marble Cake – a show-stopping treat that proves healthy baking can be mind-blowingly delectable! This stunning cake combines the rich depths of chocolate, the smooth sweetness of ripe bananas, and a hint of coffee that will make your taste buds dance with joy. Whether you're a vegan, looking for an egg-free option, or simply a dessert enthusiast searching for your next culinary adventure, this marble cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: International
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, cooled
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This will help to aerate the dry ingredients and ensure an even distribution of the cocoa and baking soda.
- In a separate bowl, combine the sugar, mashed ripe bananas, vegetable oil, vanilla extract, and cooled brewed coffee. Mix well until the ingredients are fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly into two separate bowls. In one bowl, leave the batter as is. In the other bowl, add an additional 2 tablespoons of cocoa powder to enhance the chocolate flavor. Mix until well combined.
- Now, it's time to create the marble effect. Begin by pouring half of the plain banana batter into the prepared cake pan. Then, add half of the chocolate batter on top of the banana batter. Use a knife or a skewer to gently swirl the two batters together, creating a marbled effect. Repeat with the remaining batters.
- Once the batter is marbled to your liking, smooth the top with a spatula. Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust the top with powdered sugar for an elegant finish. Enjoy your Eggless Banana Mocha Marble Cake with a cup of coffee or tea!
Tips
- Banana Ripeness Matters: Use overripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Coffee Temperature: Ensure your brewed coffee is completely cooled before mixing to prevent affecting the cake's texture.
- Marbling Technique: For the most beautiful marble effect, use a knife or skewer and make gentle figure-eight movements when swirling batters.
- Don't Overmix: Mix ingredients just until combined to keep the cake tender and light.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as slight variations can affect baking time.
- Cooling is Crucial: Allow the cake to cool completely before serving to let flavors develop and texture set perfectly.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
