Eggless Marble Peanut Butter Loaf Cake
A soft, moist and completely eggless peanut butter loaf cake, beautifully marbled with a dark chocolate-coffee swirl. Simple pantry ingredients and an easy method make this the perfect everyday tea-time bake.
Equipment
- 9 x 5-inch loaf pan (or similar)
- parchment paper
- mixing bowls
- Whisk and spatula
- Cooling Rack
Ingredients
- 240 g [1 cup] milk
- 15 g [1 tbsp] vinegar
- 120 g [½ cup] peanut butter
- 60 g [¼ cup] any flavourless oil
- 180 g [¾ cup + 2 tbsp] fine sugar
- 1 tsp vanilla extract
- 180 g [¾ cup] plain yogurt
- 240 g [2 cups] self raising flour
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 15 g [1 tbsp] whole milk (hot)
- 2 tsp instant coffee (optional)
- 25 g [2 tbsp] dark chocolate
Instructions
- In a glass, add the milk and vinegar. Mix well and keep aside for at least 5 minutes to make buttermilk.
- In a separate bowl, add the self-raising flour, baking soda and cinnamon powder. Whisk together until evenly combined and keep aside.
- In a large mixing bowl, beat the peanut butter and oil until combined and creamy.
- Add the sugar, yogurt and vanilla extract, and beat again until well combined.
- Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches, beginning and ending with the dry ingredients. Fold gently until just combined — do not over mix. Keep aside.
- Prepare the chocolate mixture. In a small container, add the hot milk and instant coffee (coffee is optional) and mix well. Pour this over the dark chocolate and leave it for a minute so the chocolate softens. Mix until smooth and fully melted, with no lumps.
- Take about one-third of the batter into a separate bowl. Add the melted chocolate mixture to it and mix until combined.
- Spoon about one-third of the plain batter into the bottom of the prepared loaf pan and spread it evenly to cover the base.
- On top, add both batters a teaspoon at a time in a checkered pattern — plain, chocolate, plain, chocolate — alternating all over to build up good swirls.
- Swirl through the batter with a knife to create the marble effect, then gently tap the pan on the countertop to release any air bubbles.
- Bake in a preheated oven at 175°C/350°F for 45–50 minutes, or until an inserted skewer comes out clean.
- Let the cake cool completely on a wire rack before slicing.
Video
Notes
Notes / Special Tips:
- Rest the milk-vinegar mixture the full 5 minutes — this eggless buttermilk is part of what gives the cake its rise.
- Fold gently once the flour is in. Overmixing gives a dense loaf.
- For the cleanest marble, drop the two batters alternately, then swirl once with a skewer in a light figure-8. Don't over-swirl.
- The coffee is optional and won't make the cake taste of coffee — it just deepens the chocolate. Leave it out for a kid-friendly version.
- Ovens vary, so start checking at 45 minutes and tent with foil if the top browns too quickly.