Gluten Free Marble Cake
Gluten-free marble cake is a classic that never fails!! It is an easy and simple option that requires few ingredients. It’s always perfect for breakfast, dessert, or snacks.
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About this recipe
This recipe couldn’t be easier! This gluten-free marble cake is very soft and tasty, and it’s made with oil. The buckwheat flour gives a special texture and a particular flavor. There really is no excuse not to make it!
The marbled effect is the 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
- Gluten-free all-purpose flour: I used a homemade blend (40%corn starch 30% brown rice flour 30% tapioca starch). You can also use the four flour mix: brown rice flour, white rice flour, tapioca starch, and potato starch.
- Buckwheat flour: gives texture and a special flavor.
- Baking powder: make sure it is a gluten-free baking powder.
- Xanthan gum: used only if the premix is homemade.
- Sugar: you can use the granulated sugar that you prefer. Keep in mind that if you use brown sugar, the color of the vanilla mixture will be darker and the contrast with the chocolate will be less. Check the amount if you change it.
- Egg: room temperature eggs it’s better.
- Cocoa: unsweetened cocoa powder.
- Oil: I use sunflower oil but coconut oil should work well.
Steps
Preheat the oven to 350F (180C).
Lightly grease a loaf pan or line it with parchment paper. Set aside.
Whisk buckwheat flour, gluten-free all-purpose flour, baking powder, xanthan gum, 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 to 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 at room temperature for up to three days or refrigerate for up to five days. 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.
Gluten Free Marble Cake
Ingredients
- 1 cup buckwheat flour
- 1 cup gluten-free all-purpose flour (homemade blend)
- 2 tablespoon unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/2 teaspoon xantham gum (only if the premix is homemade)
- Pinch of salt
- 1 cup granulated sugar
- 1/2 cup sunflower oil
- 3/4 cup milk
- 3 eggs
- Vanilla extract
- Powder sugar
Instructions
- Preheat the oven to 350F (180C).
- Lightly grease a loaf pan or line it with parchment paper
- Whisk buckwheat flour, gluten-free all-purpose flour, baking powder, xanthan gum, 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 to 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.
- Remove from the oven and let it cool for 10 minutes, then lift out by the parchment paper.
- Sprinkle the cake with powdered sugar.