Gluten-free marble cake
If you love marble cake then you will love this healthy version of marble cake that's gluten free, dairy free and refined sugar-free. This delicious cake is soft, tender and super easy to make. Do try!
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup oat flour ((195 g))
- 3/4 cup almond flour ((100 g))
- 2 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup honey ((190 g))
- 1/2 cup coconut oil ((125 ml))
- 1 tbsp vanilla
- 3 large eggs (, room temperature)
- 3/4 cup milk ((190 ml), room temperature)
- 2 tbsp unsweetened cocoa powder ((16 g), sifted)
- 1 tbsp milk (, room temperature)
- some healthy chocolate sauce or frosting ((optional))
Instructions
- 1
Mix all of dry ingredients into a bowl, set aside.
- 2
Add honey, oil, eggs and vanilla extract into a bowl. Whisk until well combined. Now add in milk and mix everything good.
- 3
Add dry ingredients in and whisk until you get a smooth batter with no lumps. Pour 1/3 of batter into a different bowl. To that bowl, add in cocoa powder and whisk everything to combine.
- 4
Pour white batter into a 4.4x10 inch (11x25 cm) loaf pan that has been greased and lined. Now pour in the chocolate batter.
- 5
Using a knife, make swirls all over to create marble effects.
- 6
Bake in a preheated oven at 320ºF (160ºC) for 55 minutes or until fully cooked. Remove from the oven and cool completely before slicing.
- 7
Optional: once cooled, drizzle the top with some healthy chocolate frosting.
- 8
Store this cake in airtight container at room temperature up to 2 days. Store in the fridge up to 4 days. Bring back to room temperature before eating.
- 9
To Freeze: cut cake in portions and place on a baking sheet, with some distance between each other. Place in the fridge for 30 minutes until they harden and then wrap them individually with cling film. Place in a ziploc bag and into the freezer.
- 10
To defrost: Thaw at room temperature.