Gluten-Free Chocolate Vanilla Cake (Marble)
This easy gluten-free marble cake combines soft vanilla cake with rich chocolate swirls in every slice. Made with simple ingredients and ready to bake in about 10 minutes, this gluten-free marble loaf cake is perfect for breakfast, an afternoon treat, or whenever you want something sweet with a cup of coffee or tea.
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 9x5-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
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.