Gluten-Free Marble Cake
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 a snack.
Ingredients
- 1 cup buckwheat flour
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 2 teaspoons baking powder
- Pinch of salt
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup sunflower oil
- 1 teaspoon vanilla extract
- 3/4 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 9x5-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.
- Remove from the oven and let it cool for 10 minutes, then lift out by the parchment paper.
- Sprinkle the cake with powdered sugar.
Notes
- 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.