The butter-free marble cake is a breakfast cake without butter and is a delicious version of my famous ricotta and chocolate cake, which was loved by me and my family, as well as many of you who follow me, because since I published it on the blog, many of you have tried it and liked it very much as well.
So I wanted to try another version and thought of a variegated cake, enriched with chocolate chips: the ingredients are almost the same. However, in this version, with less cocoa powder, I also reduced the amount of sugar. The result is a very soft and moist cake like the original version, with a delicate flavor given by the ricotta in the batter.
Moreover, two-tone cakes and two-tone ring cakes are among children’s favorite desserts and make a great snack for them.
Preparing this butter-free marble cake is very easy: if you have children, you can involve them in making the cake. Not only will they have a lot of fun, but they will also be happy to make their snack with you!
At the bottom of the procedure, you will also find how to make the Bimby marble cake, but for those who do not have a Bimby, a bowl and electric whisks will be enough to prepare this delicious cake.
Well, let’s get straight to the recipe and see together how to make this delicious two-tone butter-free cake, but first, as always, I’ll leave you with some other delicious ideas that you absolutely must try!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 365.19 (Kcal)
- Carbohydrates 44.96 (g) of which sugars 26.41 (g)
- Proteins 9.35 (g)
- Fat 18.32 (g) of which saturated 4.81 (g)of which unsaturated 10.61 (g)
- Fibers 1.40 (g)
- Sodium 59.39 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Butter-Free Marble Cake
- 8.82 oz ricotta (well-drained)
- 3/4 cup sugar
- 3 eggs
- 1 1/4 cup all-purpose flour
- 1/3 cup sunflower oil
- 1/3 cup chocolate chips
- 1 packet vanillin
- 1 orange zest (grated)
- 1 packet baking powder
- 1/4 cup unsweetened cocoa powder
- 1 1/3 tbsp milk
- as needed powdered sugar
Tools to Prepare the Marble Cake
- Cake Pan 8.5 inch diameter
- Electric Whisks
- Bowl
- Grater
- Spatula
- Sieve
Steps to Prepare the Butter-Free Marble Cake
Let’s see together how to prepare the butter-free marble cake. I recommend using all ingredients at room temperature. In particular, for the ricotta, it would be ideal to use well-drained ricotta to avoid adding extra liquid to the cake.
In a bowl, place the ricotta, sugar, grated orange zest, and a packet of vanillin.
Mix at low speed with electric whisks until you get a creamy and homogeneous mixture.
Add the room temperature eggs and incorporate them into the mixture using the electric whisks at moderate speed.
Add the sunflower oil and mix for a few seconds.
Add the sifted flour and baking powder. Work with the electric whisks just enough to obtain a homogeneous batter.
Add the chocolate chips and gently incorporate them into the batter with a spatula using upward movements.
Line a 22 cm diameter springform pan with parchment paper or butter and flour it. For convenience, I prefer to line only the base with parchment paper and butter the edges.
Pour half of the batter and level the surface with a spatula.
To the remaining batter in the bowl, add the sifted cocoa powder.
Mix with the spatula and also add the milk.
Stir again to get a homogeneous cocoa mixture.
Spoon it into the pan, carefully leaving spaces to create the marbling effect.
With a fork, gently swirl the batter on the surface to create the marbled effect.
Bake in a preheated oven at 340°F (static) for about 40-45 minutes. Before removing the cake from the oven, always perform the toothpick test. If the toothpick is still wet, cover the surface of the cake with aluminum foil and continue baking for a few more minutes until the toothpick comes out dry.
Once ready, let it cool in the oven turned off with the door open. When it’s cold, place it on a serving plate and sprinkle with powdered sugar. I’m sure this butter-free marble cake will become your favorite!
This delicious marble cake can also be prepared with the Bimby. Let’s see the steps together.
Put the orange zest, vanillin, and sugar in the bowl: 10 sec. speed 10. Gather at the bottom with the spatula.
Add the ricotta: 30 sec. speed 3.
Also add the eggs and oil: 1 minute speed 3-4.
Add the flour and sifted baking powder to the bowl: 1 minute speed 3-4.
Also add the chocolate chips: 30 sec speed 1 Reverse.
Pour half of the batter into a buttered and floured pan and level the surface with a spatula.
Gather the remaining batter at the bottom of the bowl, add the cocoa and milk: mix 20 sec. speed 2.
Distribute the cocoa batter by spoonfuls into the pan and then create the marbled effect with the prongs of a fork.
Bake in a preheated static oven at 340°F for 40-45 minutes. Always perform the toothpick test before removing the cake from the oven. If it is still wet, continue baking for a few more minutes, covering the cake with aluminum foil to prevent it from browning too much on the surface.
Storage, Tips, Notes, and Variations
– Store the marble cake in a tightly closed container to prevent it from drying out. It can last 2-3 days at room temperature.
– For storage, you can also portion and freeze it. When you want to eat it, just take it out of the freezer about half an hour before or heat it for a few seconds in the microwave.
– This cake has a moist and soft consistency, but it is also perfect for filling.
– Many of you in the cocoa and ricotta cake recipe raised the concern that the sugar was too much compared to the flour. I assure you the sugar is just right (and I am someone who does not like overly sweet desserts). What may be misleading is the amount of flour in this recipe, which is little, but you must consider the whole mass of the cake, since there are also 3 eggs and 250 g of ricotta.
FAQ (Questions and Answers)
Can this marble cake be made in a ring mold?
Certainly, just use a 22-24 cm ring mold and proceed as in the recipe.
I am lactose intolerant, can I use lactose-free ricotta?
Certainly, you can use all types of ricotta, as long as it is always well-drained.
Can this cake be made in a white version?
Certainly, just put all the batter in the pan without dividing it and adding the cocoa. If desired, chocolate chips can also be omitted.
