GF Marble Cake is a classic that never fails! It’s an easy and simple option that requires few ingredients. It’s perfect for breakfast, tea time, or as snack.
Jump to Recipe
About this recipe
This recipe couldn’t be easier! This GF marble cake is very soft and tasty, and it’s made with buckwheat flour that gives a special texture and a particular flavor. There is no excuse not to prepare it! Similar to this rich and easy Chocolate Cake.
The marbled effect is a result of the combination of the vanilla preparation with the chocolate one in the pan. Every time you slice a cake you will find a different result with the marbling.
Ingredients
The main ingredients of this recipe are:
- Flour: a mix of buckwheat flour, which gives texture and a special flavor, white rice flour, and corn starch.
- Baking powder: GF baking powder. Leaving agent.
- Sugar: white granulated sugar.
- Salt: enhances flavors.
- Egg: room-temperature eggs are better.
- Cocoa: unsweetened cocoa powder.
- Oil: sunflower oil but coconut oil should work well.
- Milk: whole milk for the best flavor and consistency.
How to make GF Marble Cake
Preheat the oven to 350°F (180°C).
Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
Whisk buckwheat flour, white rice flour, corn starch, baking powder, and salt in a large bowl. Set aside.
In another bowl beat the oil with the sugar. Add eggs, one at a time, beating well after each addition, and vanilla extract.
Add the wet ingredients to the dry ones, along with the milk. Integrate everything.
Pour 3/4 of the preparation into the pan. Mix the cocoa with the remaining 1/4 of the preparation and integrate. Dump on the pan, over the vanilla preparation. Mix with a spoon to achieve marbling.
Cook for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
Sprinkle the cake with powdered sugar.
Storing
Store the cake at room temperature for up to 3 days or in the refrigerator for 5 days up to a week. You can also freeze it, it’s better if you slice it up before freezing so you don’t need to defrost the entire cake.
For more related recipes
Gluten-Free Marble Cake
Ingredients
- 1 cup buckwheat flour
- ½ cup white rice flour
- ½ cup corn starch
- 2 teaspoons baking powder
- Pinch of salt
- 3 eggs room temperature
- 1 cup granulated sugar
- ½ cup sunflower oil
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 tablespoons cocoa powder
- Powdered sugar
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
- Whisk buckwheat flour, white rice flour, corn starch, baking powder, and salt in a large bowl. Set aside.
- In another bowl beat the eggs with the sugar, oil, and vanilla extract.
- Add the wet ingredients to the dry ones, along with the milk. Integrate everything.
- Pour 3/4 of the preparation into the pan. Mix the cocoa powder with the remaining 1/4 of the preparation and integrate. Dump on the pan, over the vanilla preparation. Mix with a spoon to achieve marbling.
- Cook for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the loaf cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
- Sprinkle the cake with powdered sugar.
Leave a Reply