chocolate marbled bread with tea
Breakfast & Brunch Desserts Everyday

Chocolate Marbled Butter-free Bread

Chocolate Marble Bread is a soft and delicious cake, quick and easy to make. Perfect for breakfast, a snack, and at any other time of the day.

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Chocolate Marbled Bread is a classic recipe in Italian cuisine, but also in many international ones. The white and black doughs embrace each other to obtain a soft cake, perfect to soak in a warm coffee or tea.

The recipe is really quick and easy, it takes less than 10 minutes and does not require great skills. Furthermore, it is a butter-free recipe, made with simple ingredients that we often already have in our pantry.
In my opinion, it is one of those classics that, tried once, you will never leave anymore!

chocolate marbled bread pin

How to get the Marbled Effect

Although this bread does not involve great difficulties, the only ones to take care, are about to obtain the marbled effect. But paying attention to a couple of simple steps, the effect is guaranteed!

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Then, once you have prepared the two doughs, the light and the dark one, pour half of the light one into the loaf pan, then half of the cocoa one.

Next, run the tips of a fork across the surface, to create a wave moving through the two colors of the dough.

After, pour over the remaining doughs and repeat and repeat the previous step until all the doughs are used. Try to make decisive movements from the bottom up. The result is very nice, still very easy to make and it is also delicious.

Substitutions

My recipe of the Chocolate Marbled Bread is here in a light version. In fact, I used a mix of water and yogurt instead of milk.
So, if you want a dairy-free recipe, you can replace the water and yogurt (or even just yogurt) with oat milk, or organic soy milk, or even better a good Almond Milk in the same amounts as indicated in the recipe.

For a gluten-free version, you can replace the all-purpose flour with almond or rice flour, or even with a Gluten-free Baking Mix flour that you easily find in the markets. With these flours your cake will have a lighter consistency and a sweeter taste, so I suggest you reduce the amount of sugar by ΒΌ.

Here are other tasty recipes for a healthy Breakfast or a Tasty Snack:

A few more Tips

While baking your Chocolate Marbled Bread, remember not to open the oven before 30 minutes of cooking. Otherwise, you risk lowering the temperature and having an unsightly depression in the center of the cake.
Instead, you can test the cooking after 35 minutes, by inserting a toothpick in the center of the cake and going down deep. If it is dry you can turn off the oven.

This Chocolate Marbled Bread can be stored for 2-3 days out of the fridge. I recommend that you cover the cut ends with a piece of aluminum foil, to prevent them from drying out.

chocolate marbled bread with tea

Chocolate Marbled Butter-free Bread

Yield: 5
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 2.5 cups all-purpose flour
  • 1 cup brown sugar
  • 3 eggs
  • 1/3 cup seed oil
  • 1/4 cup cocoa powder
  • 1 vanillin sachet
  • 1 sachet of baking powder
  • 1 pinch of salt
  • 1/4 cup of water
  • 1/5 cup greek yogurt

Instructions

  1. Beat the eggs with the sugar until the mixture is frothy and fluffy.
  2. Add oil and yogurt and mix again.
  3. Continue to work with the whisk for 3 or 4 minutes to obtain a creamy and amalgamated cream.
  4. In a bowl, pour the flour along with the baking powder, salt and vanilla. Mix lightly with a spatula from bottom to top to incorporate air, then add water at room temperature.
  5. Then pour the beaten egg cream into the bowl and mix with a spatula to create a soft dough.
  6. Take a second bowl and pour 1/3 of the dough into it. Add the unsweetened cocoa powder to the second mixture and mix to combine.
  7. Grease a loaf pan with oil and flour, or if you prefer, line it with parchment paper.
  8. Pour about half of the white mixture first, then pour half of the cocoa mixture over it. Using a toothpick, create waves in the dough to obtain the marbled effect. Add the remaining white and cocoa mixtures one at a time and again create waves with the toothpick.
  9. Bake in an unventilated oven at 180 ° C (356 F °) for 35 minutes.
  10. After this time, do the toothpick test before baking. If any of the wet dough remains attached to the toothpick, the inside will be cooked.
  11. Buon appetito!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 112mgSodium: 182mgCarbohydrates: 87gFiber: 2gSugar: 36gProtein: 12g

Nutrition Data is automatically calculated and may be not accurate.

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11 Comments

  1. This looks like the perfect mid day treat with a cup of tea!

  2. Gabriela Herrera says:

    This is a must try.

  3. Mom always used oil instead of butter and it was always delicious! I still make marble cake following this recipe, sometimes using the bread maker.

  4. looks delicious..and easy to make.. adding it to the menu for Easter.

  5. I love this! marble bread is so tasty and beautiful.

  6. Jeannie says:

    looks so yummy! I love chocolate marbled bread

  7. Freya says:

    My family loved this! It was so easy and delicious!

  8. What an interesting recipe! It’s always fascinating to me to see what people use as substitutions. I bet this was really delicious with the yogurt in it!

  9. This looks amazing! Can’t wait to try.

  10. Inga says:

    This chocolate marble bread sounds and looks amazing!!

  11. taffy says:

    wow this looks amazing. my granny used to make it for us but the one without butter sounds great.

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