Go Back
Eggless marble peanut butter loaf cake with cut slices on a wooden board
Deepali Ohri

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack, Tea Cake
Cuisine: American, Continental
Calories: 0.3
Ingredients Equipment Method Video Notes

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

Equipment

  • 9 x 5-inch loaf pan (or similar)
  • parchment paper
  • mixing bowls
  • Whisk and spatula
  • Cooling Rack

Method
 

  1. In a glass, add the milk and vinegar. Mix well and keep aside for at least 5 minutes to make buttermilk.
  2. In a separate bowl, add the self-raising flour, baking soda and cinnamon powder. Whisk together until evenly combined and keep aside.
  3. In a large mixing bowl, beat the peanut butter and oil until combined and creamy.
  4. Add the sugar, yogurt and vanilla extract, and beat again until well combined.
  5. 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.
  6. 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.
  7. Take about one-third of the batter into a separate bowl. Add the melted chocolate mixture to it and mix until combined.
  8. Spoon about one-third of the plain batter into the bottom of the prepared loaf pan and spread it evenly to cover the base.
  9. 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.
  10. 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.
  11. Bake in a preheated oven at 175°C/350°F for 45–50 minutes, or until an inserted skewer comes out clean.
  12. 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.