Chocolate and cake are my two favourite things, adding them together is like a dream!
This chocolate marble cake is at the top of my dessert list! Marble cakes are something I have enjoyed since I was young.
Honestly, you can't even tell that this marble cake is gluten free. The cake itself is so soft it melts in your mouth and the chocolate being so delicate and smooth. If you have an hour to spare or in need of a delicious gluten free cake recipe, then this is the one for you! For this recipe I melted 45% dark baking chocolate on the stove and incorporated it into the cake instead of combining water and cocoa powder. I found this way to create a smoother more flavorsome recipe!
For this cake, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.
To make this recipe dairy free:
Swap butter for Nuttelex
Swap the dark baking chocolate for dairy free dark baking chocolate
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Chocolate Marble Cake
Serves: 8-10 Prep Time: 10 mins Bake Time: 50-55 mins
Total Time: 60 - 65 mins
200g unsalted butter, softened
200g raw caster sugar
3 tbsp milk of your choice
1 tsp vanilla extract
200g gluten free flour, sifted (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
2 tsp baking powder
¼ tsp bicarbonate soda
¼ tsp salt
180g gluten free dark baking chocolate (I used 45%)
Preheat the oven to 180° C (fan forced) and line a standard loaf tin with baking paper.
In a bowl of a standstill mixer with a paddle attachment, on a medium-high speed beat together the butter and sugar.
Add the milk of your choice and vanilla extract. Then add the eggs and mix on a low-medium speed for about 2-3 minutes or until thoroughly combined.
Add in the gluten free flour, baking powder, bicarbonate soda and salt. Fold the mixture together with a spatula until combined. Set aside.
In a heatproof bowl over a pot of boiling water, melt the dark chocolate. Set aside.
Using a large ice cream scoop, scoop some of the batter into the melted chocolate. Stir until combined. Alternate scooping the batter and the melted chocolate into the loaf tin. Once all the mixture is used up, jiggle the pan so that the batter becomes flat. Take a butter knife or skewer and gently swirl the batter.
Place the cake into the oven for 50-55 minutes, or until a toothpick comes out clean.
Notes: Add ½ tsp xanthan gum if you are using a gluten free flour that does not contain xanthan gum.
Store this cake in an airtight container at room temperature for up to 5 days.
Nutrition Information (per serve):