Eggless Marble Cake

Eggless Marble Cake

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

Method

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.
In a small bowl, add the hot water, instant coffee powder, cocoa powder and
2 tbsps sugar and mix till smooth with no lumps. Set aside to cool.
Add vinegar to luke warm milk and set aside till use. This is becomes
buttermilk which is used for baking.
In a medium bowl, sift the flour, baking soda, baking powder and salt.
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.
Gradually add the flour in four additions and mix until just combined and
smooth.
Transfer a little less than half of the cake batter to the cocoa mixture
and mix with a spoon until smooth.
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.
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.