Tag Archives: Loaf Cake

Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

I love marble cake and always finding ways to improve it! The swirl turns out beautifully and the secret to that deep black chocolate batter is actually charcoal powder. It really stands out and bring the beauty of the two swirls. Of course, charcoal powder is totally optional but I highly recommend you to incorporate it if you want to impress your family and friends with this recipe.

Marble Cake 大理石蛋糕

It’s been a while since I came out my marble bundt cake recipe and I have improved upon it.  This recipe is much more buttery and uses just cocoa powder. Although you may question why I didn’t use melted chocolate for the chocolate batter, I really like this recipe as it is fuss-free. I don’t have to melt chocolate anymore, no more double boiler or standing in front of the microwave. The cocoa powder in this recipe gives quite a strong chocolate aroma to it. Hence, I don’t see the need for melted chocolate. I want the cake in my mouth ASAP!

Marble Cake 大理石蛋糕

As usual for most of my loaf cake recipe, I used the same pan I got from Daiso. The dimension is about 7.9″ x 4.3″. Cheap pan but it is my beloved. I have used it for many years and it is still working well.

Marble Cake 大理石蛋糕

Trust me, this recipe is perfect to go with your morning cup of coffee. I also like to have a slice in the afternoon while I catch up with my drama in the office. I have used Gavia Natural Sweetener this time instead of regular white sugar to cut down my sugar and calorie intake. Gavia is a natural sweetener made from the Stevia plant. It is zero calorie and zero glycemic index sweetener which works well in both baking and cooking. The reason why I like Gavia is that it doesn’t have a bitter after taste as compared to other sugar substitutes.

Marble Cake

One 7.9" x 4.3" loaf cake


  • 200 grams of unsalted butter soften
  • 180 grams of white sugar or Gavia Natural Sweetener
  • 3 eggs beaten
  • 1 tsp of vanilla extract
  • 170 grams of plain flour
  • 3/4 tsp of baking powder
  • 3 tbsp cocoa powder
  • 1 ½ tsp charcoal powder


  • Preheat your oven to 180C.
  • In a mixer or mixing bowl, cream softened butter and sugar until light and fluffy. I’m using Gavia Natural Sweetener which is made from Stevia.
  • Crack in an egg one at a time.
  • Then, drizzle in vanilla extract.
  • Gently stir in plain flour and baking powder.
  • You would want to mix cocoa powder, charcoal powder and hot water in another bowl into a paste in between.
  • Once your batter is well combined, portion out a third of the batter into another mixing bowl. Mix in your chocolate paste with the batter thoroughly.
  • Transfer half of the vanilla batter into the loaf pan. Then, transfer all of the chocolate batter for the second layer. Cover it with the rest of the vanilla batter as the third layer.
  • Using a fork, swirl the batter, go back and forth for a few times to make sure that the two batter are well marbled.
  • Bake it in the oven for about 1 hour and 15 minutes, toothpick inserted into the centre comes out clean.
  • Let cool completely before slicing it up. It can keep well for up to 5 days in room temperature.



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Wholemeal Blueberry Loaf Cake


I love Blueberry Loaf Cake but I always find that store-bought ones have too little blueberry and they don’t taste that berrylicious.


I am trying to be more health conscious recently, and I think that a good breakfast must have a good balance diet. Which means, less fats and more wholemeal (or whole wheat) products.

I have created this recipe to be, yummy enough but yet less fat for my morning kick start. If you don’t know why go for wholemeal, here are some of the reasons why you should,

  • Lower the risk of getting diabetes type 2
  • High in fiber
  • Against heart disease
  • Makes you less hungry 

So you would think, “Wholemeal cakes and breads taste disgusting!”

But in this recipe, you wouldn’t really notice the difference. It will obviously be slightly darker in color but other than that, you won’t have the nutty taste from the wholemeal flour because it is packed with blueberry goodness infused with rich vanilla aroma. Even one of my friends who hates wholemeal products said, “it’s good!”


 So now if you ask me, “Less fat means less butter, how would a cake taste great without a good amount of butter?”

Well, for this recipe we want the great taste of blueberry. So I have added not only vanilla extract but also blueberry preserve to boost the flavor.

  • ‘Vanilla’ because every successful cake behind has vanilla. (well said.)
  • ‘Blueberry Preserve’ because it’s so berrylicious.


So indeed, we do not need to have extra fats (or butter) in our cakes anymore because this loaf cake is packed with so many amazing flavors already. Therefore, I have replaced it with something fat-free but yet creamy that will keep the cake soft and moist, Fat-Free Yogurt.

Please do look for Fat-Free, Sugar Free, Sweetener Free yogurt in this case! I have realized that not all yogurt are so goddess that they claimed to be. Most of them are packed with lots of sugar or artificial sweetener.


Anyway I know that you guys are excited about it after reading so much, let’s quickly take a look at this recipe so that you can get started!   

Wholemeal Blueberry Loaf Cake
Make one 7.9" x 4.3" loaf cake
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  1. (1/2 cup) 100 grams of unsalted butter, soften
  2. (1/2 cup) 100 grams of white sugar
  3. 3 eggs, beaten
  4. 2 tsp of vanilla extract
  5. (1/2 cup + 1 tbsp) 150 ml of fat-free sugar-free yogurt.
  6. (1 cup) 130 grams of wholemeal/wholewheat flour
  7. (1/2 cup) 70 grams of cake flour
  8. 1/2 tsp of baking soda
  9. 1/4 tsp of baking powder
  10. 1/4 tsp of salt
  11. 2 tbsp of blueberry preserves/jam
  12. (1 cup) 125 grams of blueberry (fresh or frozen)
  1. Grease and line loaf pan with parchment paper. (7.9" x 4.3")
  2. Preheat oven to 200C or 180C fan-forced.
  3. Whisk both flours, baking soda, baking powder and salt together.
  4. In your mixing bowl, cream butter and sugar until light and fluffy on high speed. About 3 minutes.
  5. Add in egg one at a time and vanilla extract.
  6. Throw in 1/3 of your dry mixture and all of the yogurt.
  7. Mix on low speed until just combined.
  8. Then, spoonful at a time gradually add in the rest of your dry ingredients.
  9. Fold in blueberries.
  10. Transfer all your batter into your loaf pan, then top it off with blueberry preserves.
  11. Using a knife, swirl both batters until marbleized. Drop the pan to raise the air bubbles out.
  12. Bake it in the oven for about 45 minutes.
  13. Let it cool completely, slice and serve.
  1. You can leave overnight in room temperature. After that, it is best to store it in the fridge to prevent molding.
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