Gluten Free Marble Cake Recipe

Sharon L. | What the Fork Food Blog

Have the best of both worlds, yellow cake and chocolate cake, when you make this easy Gluten Free Marble Cake. It’s better than a box mix and people won’t believe it’s gluten free!

When I was a kid, I could never choose between chocolate cake or yellow cake for my birthday cake. What’s a kid to do when you only get one cake but you like both flavors?

Ask for a marble cake, of course!

Gluten Free Marble Cake Photo

Since mastering recipes for both gluten free chocolate cake and gluten free yellow cake, I knew the next step had to be a gluten free marble cake.

Mostly because that’s what I wanted for my birthday this year ;-)

This cake took a couple tries to get just right. I thought I’d try to streamline the mixing process and try to get away with not beating the egg whites separately.

I don’t always want to take the extra step but after 2 tries, I discovered that it really does make a difference in the texture of the cake.

Gluten Free Marble Cake Picture

Beating the egg whites gives the cake a lighter, fluffier texture and makes it less chewy.

The extra step of beating the egg white only takes a few minutes and the payoff is well worth it. It’s the biggest thing you can do for this cake if you don’t want anyone to know it’s gluten free.

Homemade cake can be tricky when you’re baking gluten free. I’m sure you’ve had it all – dry cakes, crumbly cakes, and absolutely inedible cakes.

But your search for dangerously delicious gluten free cake is over. This cake is moist, it doesn’t crumble apart when you make it, and the flavor is outstanding.

Gluten Free Marble Cake Image

You’re going to want to find any way to celebrate with cake. All the birthdays, promotions, Friday night, because cake is hygge, or just because you feel like having a great piece of cake and you so deserve it.

Whatever the occasion, this cake will be there. Enjoy!

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Gluten Free Marble Cake Recipe

    12 Servings

Ingredients

  • 1/4 cup Unsweetened Cocoa Powder, (25g)
  • 1/4 cup Coffee, (hot) or Hot Water
  • 2 cups All-Purpose Gluten Free Flour, (267g)
  • 1/2 cup Cornstarch, (76g)
  • 1 teaspoon Xanthan Gum
  • 1 1/4 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 3/4 teaspoon Fine Sea Salt
  • 1 3/4 cups Granulated Sugar, (400g)
  • 4 large Eggs, (separated), room temperature
  • 1/4 teaspoon Cream Of Tartar
  • 1 1/2 cups Buttermilk, room temperature
  • 1/2 cup Unsalted Butter, melted
  • 1/3 cup Avocado Oil, (or Canola Oil)
  • 2 teaspoons Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F. Spray 3 8-inch round cake pans with non stick spray and line the bottoms with parchment paper.
  2. In a small bowl, mix together the cocoa powder and hot coffee (or water). Stir until the cocoa powder is dissolved and then set aside.
  3. In a large bowl, whisk together the gluten free flour, cornstarch, xanthan gum, baking powder, baking soda, salt, and granulated sugar then set aside.
  4. Add the egg whites to a medium bowl then add the cream of tartar. Beat with an electric mixer on medium-low speed until the egg whites become thick and foamy then set the bowl/egg whites aside.
  5. In a separate medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  6. Fold half of the whipped egg whites into the batter. When there are only a few white streaks left, add the remaining egg whites.
  7. Gently fold in until no white streaks remain. Make sure you're folding and not stirring/mixing so you don't deflate the egg whites. It may take a minute or two to fully incorporate.
  8. Transfer the batter to the prepared pans, making sure it's distributed evenly between the three and spread the batter evenly in the pans.
  9. Give the cocoa mixture a stir and then drizzle over the cake batter, dividing it between the three pans as evenly as possible. Then use a knife of wooden skewer to swirl the chocolate into the yellow cake batter.
  10. Bake at 350°F for 20-22 minutes or until done in the center. Don’t over bake!
  11. Cool the cakes in the pan for 25 minutes then remove them from the pans and cool completely on wire racks. Once the cakes are cooled, frost them with chocolate buttercream frosting or frosting of your choice.

Notes

  • I use my Nightshade Free flour blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.

Recommended

Published:
Author:
Cuisine:
Gluten Free
Category:
Gluten Free Desserts
Tags:
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Related Recipes:
Gluten Free Dessert Recipes, Gluten Free Baking Recipes, Gluten Free Recipes, Cake Recipes, Chocolate Recipes, Vanilla Recipes, Party Food Recipes, Frosting Recipes
Recipe Yields:
1 cake
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Sharon L.
Recipe Yields: 1 cake
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 125
Calories 368

% Daily Value*
24%
Total Fat 16g
30%
  Saturated Fat 6g
10%
Sodium 236mg
17%
Total Carbohydrate 51g
1%
  Dietary Fiber 1g
  Sugars 31g
11%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.