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+ servings

Light and fluffy lactose-free marble cake

Course Colazione
Cuisine Italiana
Servings 2 loaves or 1 round cake


  • 2 and 1/2 cups cake flour
  • 1 and 1/4 cups sugar
  • 3 eggs
  • 10 tbsp sunflower oil
  • 1/2 cup + 1/2 tablespoon water
  • 1 tbsp baking powder
  • 3 tbsp cocoa


  • In a large bowl (or with the KitchenAid if you have one) whisk the eggs and sugar to until light and fluffy (10 mins approximately), then add the oil and the water gradually while continuing to whisk (oil first, water right after). Finally, sift the flour and baking powder into the mixture, and fold it gently with a spatula, with the standard down-across-up-and-over motion. Make sure you scrape the side and bottom of the bowl as you do.
  • Grease and line with parchment paper a 24 cm round cake pan or two loaves pans. Preheat oven at 350 F.
  • Divide the batter in two different bowls and add the cocoa to one of the bowls, mixing gently but long enough to remove all lumps.
  • Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect).
  • Bake for around 40 minutes or until the cake/the loaves are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow the cake to cool completely in the pan, set on a wire rack.
  • The cake keeps well for a week wrapped in aluminium foil.
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