Either that you bake a lot and you have lots of egg whites leftover, or that you have a sweet tooth but you prefer baking your own cakes to stay low on fats, this “just egg whites chocolate and vanilla marbled Bundt cake” seems to be your perfect option. Ideal as a Sunday brunch dessert, or tea/coffee time snacks, the softness and light consistency of this double flavored marbled Bundt cake will amaze you. The marbled effect is just so easy to archive, you’ll get a high level patisserie cake with less work and no need to cut layers, less fats and calories. The “zebra styling” is pretty much a guaranteed no-fail dress to impress dessert.

I was so excited to try this recipe after I saw it on @Barbiemagicacuoca Instagram account… Giorgia is such an inspiration for me, always publishing amazing Italian recipes, delicious but healthy. You should check her out!    


1 ½ cup (12 oz. or 200 gr.) all-purpose flour

¾ cup (6 oz. or 150 gr.) granulated sugar

4 oz. (120 gr) coconut or peanut oil

5 oz. (120 gr.) water room temperature

2 tbs. vanilla extract

1 tsp. (8 gr.) baking powder

1 cup (8 oz. or 230 gr.) egg whites

2 handful chocolate chips

2 tbs. dark cocoa dissolved in 2 tbs. water


Whip the whites until stiff and set aside.  In a separate bowl mix flour, sugar, baking powder, oil, water and vanilla extract. Stir until mixture is smooth.

Separate the batter in two bowls. In one of the two, add the cocoa dissolved in water, and stir until blended.    Divide the egg whites in each bowl and mix from the bottom to the top to keep the batters fluffy.  In the cocoa mix, add also two handful of chocolate chips.

Pour the mixes in a greased and floured Bundt cake baking pan, alternating between chocolate and vanilla.   Decorate the top with chocolate chips and bake at 360֯  F (180֯ C) for about 40 minutes, always checking with a tooth pick to make sure the cake is properly done.



  • In case you don’t have coconut oil in your pantry, don’t fret, use another kind of vegetable oil. Just avoid Extravergin olive oil because its taste is too strong and it would end up ruining your cake.
  • If you have trouble scooping alternate batters in the pan, try using an ice-cream scoop, it will turn out much easier!
  • The batter in this cake results pretty dry so even if you will grease and flour your pan it will be very hard to extract the cake upside down without breaking it, so just decorated the raw batter on top very well with chocolate chips before baking it, and serve the cake still in the pan, it will look amazing anyway!
  • The cake will be still delicious the following day if you’ll wrap it in plastic paper and sealed container…
  • This marbled vanilla/chocolate cake was a huge it in my family, they all loved it!

I really hope you appreciated me translating this recipe in the imperial system and in English for you… please if you are curious about more Italian recipes to be tried and translated by me, don’t hesitate to reach out! I will BE super glad to do it for you!

Much love,



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