Gluten-Free Best Marble Cake
This easy gluten-free marble cake combines soft vanilla cake with rich chocolate swirls in every slice. It has a moist, tender crumb with just the right balance of vanilla and chocolate. It’s made with simple ingredients and ready to bake in about 10 minutes.
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Gluten-free marble loaf cake
This gluten-free marble cake starts with a simple vanilla batter, with part of the batter mixed with unsweetened cocoa powder to create the chocolate layer. That means you only need to make one cake batter, making this recipe especially easy. The result is a beautifully marbled cake with a delicious combination of sweet vanilla and rich chocolate flavors, all in a soft, moist, and tender crumb.
This easy gluten-free marble cake is perfect for breakfast, an afternoon treat, or whenever you’re craving something sweet with a cup of coffee or tea. It’s one of those recipes that’s simple enough for everyday baking but pretty enough to serve to guests, like this rich and easy Chocolate Loaf Cake. A classic vanilla chocolate cake recipe to always have on hand. Plus, it freezes beautifully, so you can enjoy a slice whenever you like.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Egg: Room-temperature eggs incorporate more easily into the batter
- Cocoa: unsweetened cocoa powder for a rich chocolate flavor without adding extra sweetness.
- Oil: natural oil, like sunflower oil.
- Milk: whole milk for the best flavor and consistency.
- Vanilla extract: adds flavor to the base batter, complements the chocolate swirl.
How to make Vanilla Chocolate Marble Cake
Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar, or line with parchment paper. Set aside.
Whisk gluten-free all-purpose flour, 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. Avoid overmixing once the flour has been incorporated.
Pour about two-thirds of the batter into the prepared loaf pan. Add the cocoa powder to the remaining batter and mix until evenly combined. Pour the chocolate batter over the vanilla batter. Using a spoon or the tip of a knife, gently swirl the two batters together to create a marbled effect. Be careful not to over-swirl, or the layers may blend.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean with no batter streaks.
Let the cake cool in the pan for about 10 minutes, then carefully remove it and transfer it to a cooling rack.
Allow it to cool before slicing.
Store the cake covered at room temperature for up to 3 days, in the refrigerator for up to 5 days, or for up to a week. You can also freeze it; slice it up before freezing so you don’t need to defrost the entire cake.
Good to know: baking tips
- Don’t overmix the batter. Mix just until combined for a tender loaf.
- Don’t over-swirl: too much swirling will blend the two batters. A few gentle movements are OK.
- Let the bread cool before slicing. Don’t slice while it’s hot; allowing the loaf to cool makes it easier to slice cleanly.
You might know: FAQ
Why is my chocolate batter thicker than the vanilla batter? Cocoa powder absorbs liquid and can make the chocolate batter thicker.
How do I get a good marble pattern? The marble pattern is always a little different, making each cake unique. Gently swirl a knife through the batter a few times to create the marbled effect. Avoid over-swirling, as this can cause the colors to blend.
Can I make this recipe as cupcakes? Yes, divide the batter into lined muffin cups. The baking time will be faster than loaf cake; begin checking for doneness earlier
Can I add chocolate ganache to this marble cake? Yes, chocolate ganache makes the cake richer and chocolatey. Let the cake cool completely before spreading the ganache over the top.
For more gluten-free easy loaf cakes
If you love easy loaf cake recipes for everyday baking, you must try these recipes:
Gluten-Free Chocolate Vanilla Cake (Marble)
Ingredients
- 2 cups gluten-free all-purpose flour
- 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
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar, or line with parchment paper. Set aside.
- Whisk gluten-free all-purpose flour, 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. Avoid overmixing once the flour has been incorporated.
- Pour abouttwo-thirds of the batter into the prepared loaf pan. Add the cocoa powder to the remaining batter and mix until evenly combined. Pour the chocolate batter over the vanilla batter. Using a spoon or the tip of a knife, gently swirl the two batters together to create a marbled effect. Be careful not to over-swirl, or the layers may blend.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean with no batter streaks.
- Let the cake cool in the pan for about 10 minutes, then carefully remove it and transfer it to a cooling rack.
- Allow it to cool before slicing
Notes
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