FOR THE EGGLESS VANILLA CAKE BATTER Add fresh curd/yogurt half cup (135 grams)

Add sugar half cup (120 grams),

1/4 cup oil, 1 tsp vanilla extract

Whisk well

Add 1 cup maida, pinch of baking soda, 1/2 tsp baking powder and pinch of salt.

Using the cut and fold method, mix the cake batter and add 2 tbsp water to make a smooth batter

FOR THE EGGLESS CHOCOLATE CAKE BATTER. In a large bowl add half cup fresh curd/yogurt.

Add half cup sugar.

Add 1/4 cup oil, 1 tsp vanilla extract.

Add 3/4 cup maida/plain flour

Add 1/4 cup cocoa powder, pinch baking soda, 1/2 tsp baking powder and pinch salt.

Use the cut and fold method to mix the cake batter. Add 2 tbsp water to make a smooth batter.

Grease the pan and dust it with plain flour. I have used a bread loaf pan.

Scoop 2 tbsp of the vanilla cake into the greased pan.

On top of the vanilla cake batter add 2 tbsp of the chocolate cake batter. Keep alternating and adding the 2 cake batter, allowing to spread naturally.

Using the back of a spoon or a knife, make a zigzag swirl to get a nice design without disturbing the layers. Bake in a pre heated oven @ 180*C for 50 minutes.

Let it cool and cut slices and serve.