Gluten-free Creme Egg marble cake recipe – another Easter baking project like you’ve never seen before! Best of all, nobody would know it’s Coeliac-friendly and wheat-free too.
Gluten-free Creme Egg marble cake recipe? Yep, it’s marble cake with a beautiful chocolate swirl, topped with indulgent chocolate buttercream, adorned with mini Creme Eggs, which are gluten-free in the UK.
Yes, I’m still proving that every bake instantly improves when you add Easter chocolate – this time with Creme eggs!
This is a remix of my classic gluten-free marble loaf cake recipe which so many of you guys have loved baking over the years.
So why not give it a little Easter flair? Having survived multiple lockdowns over the last year, I think we deserve it!
Here’s a few reasons you need to bake this if you weren’t convinced already…
Why make my gluten-free Creme Egg marble cake recipe?
- It’s a SUPER moist and chocolatey sponge cake, swirled with a sweet vanilla sponge. What more could you want?
- Believe it or not, it’s actually incredibly simple to make and definitely beginner friendly.
- Best of all, you’d never know it was gluten-free by tasting it or looking at it – it’s super soft and NOT crumbly or dry at all.
- Loaf cakes are incredibly easy to make – there’s no need to construct it once cooled. Just bake it, allow to cool and top it!
- Mini Creme Eggs are gluten-free in the UK, so celebrate that fact by making these!
But what does my gluten-free Creme Egg marble cake taste like, I hear you ask?
The sponge is incredibly moist and the perfect harmony of sweet vanilla and rich chocolate in every bite. Then, it’s slathered with my best ever chocolate buttercream that’s creamy, thick and indulgent.
And as if that wasn’t good enough already, it’s then topped with tons of sliced mini Creme Eggs – completely with that gooey fondant centre.
Here’s everything you’ll need for my gluten-free Creme Egg marble cake recipe – consider this your shopping list! Keep scrolling until you see the recipe card below if you’re looking for the full ingredients and method.
Gluten-free Creme Egg marble cake recipe: What you’ll need…
- Butter
- Caster Sugar
- Gluten-free self-raising flour
- Gluten-free baking powder
- Xanthan gum
- Large eggs
- Vanilla extract
- Cocoa powder
- Milk
- Icing sugar
- Dark chocolate
- Mini Creme Eggs
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!
Gluten-free Creme Egg marble cake recipe: Frequently Asked Questions
Can I make this recipe gluten free? Is it suitable for Coeliacs?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products.
Can I make your gluten-free Creme Egg marble cake recipe dairy free?
You actually can, though of course, the main difference is that you’ll need an alternative to Creme Eggs. Fortunately, I’ve found one for you guys and linked it below.
To make the cake dairy-free:
- Use dairy-free margarine instead of butter (I use Stork hard margarine).
- Use dairy-free milk instead of regular milk.
- Ensure your cocoa powder is dairy-free.
To make the icing dairy-free:
- Use dairy-free margarine instead of butter (I use Stork hard margarine).
- Use dairy-free milk instead of regular milk, if using.
- Use dairy-free dark chocolate.
To finish:
- Use dairy-free Easter chocolate instead of Creme Eggs.
That’s it!
Can I make your gluten-free Creme Egg marble cake recipe vegan?
Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba, pre-whisked until frothy. Aquafaba is simply the water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
So use one of those egg replacement options and you’ve got a gluten free AND vegan Creme Egg marble cake! I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.
Can I make this recipe low FODMAP?
Unfortunately, as Creme Eggs contain dairy, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.
Are Mini Creme Eggs gluten-free?
Yes, they are in the UK! They don’t have any gluten-containing ingredients or a ‘may contain’ warning for gluten.
Tap here to read the ingredients label for yourself – it never hurts to double-check! You’ll find them down the seasonal aisle in the supermarket.
Can I make your gluten-free Creme Egg marble cake in a food processor or standing mixer?
Of course you can – and it’ll save you on elbow grease! I don’t use a standing mixer or food processor to make the cake mixture personally – I use an electric hand whisk like this.
As this recipe doesn’t require longer periods of mixing, I find that an electric hand whisk is the quickest and easiest option.
Can I make your gluten-free Creme Egg marble cake recipe by hand?
You can of course, bake this without any assistance from any appliance – just a good ol’ fashioned silicone spatula will do.
Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly otherwise.
Do I need any special equipment to bake your gluten-free Creme Egg marble cake recipe?
Certainly not! You will need a good quality 2lb loaf tin though, so here’s a link to the one I use.
Does this recipe need xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking. And that’s exactly the case here.
Though gluten-free self-raising flour has a little in it anyway, adding a little extra doesn’t hurt – especially when we’ve got ground almonds in there AND when factoring in that this is quite a tall sponge.
So yes, if you can tolerate xanthan gum, please ensure that you use it!
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
Do I need weighing scales to bake your gluten-free Creme Egg marble cake recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any of my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
How long can I keep your gluten-free Creme Egg marble cake for?
I’ve kept my gluten free Creme Egg marble cake for 3-5 days in an air-tight container in the fridge with no problems.
If you need to keep it any longer than that, I’d highly recommend freezing it (see advice below for doing that).
When the sponge starts getting a little dry, it’s probably starting to get past its best.
Can I freeze your gluten-free Creme Egg marble cake?
Of course! I’ve frozen it for up to 2-3 months no problem. Ideally, slice up the cake first before freezing. Then, you can easily defrost a few slices at a time instead of the entire thing.
When you want to eat it, each slice should take around 3 hours to defrost at room temperature.
How can I tell when my gluten free Creme Egg marble cake is done?
Grab a skewer and give it a poke in the centre. If it comes out clean, then it’s done!
But if the skewer comes out moist and cake-like, it’s best to pop it back in for a bit longer.
Gluten-free Creme Egg marble cake Recipe: Method
Oh and here’s a printable version of my gluten-free Creme Egg marble cake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Gluten-free Creme Egg Marble Cake Recipe - Easter baking!
Equipment
Ingredients
For the cake:
- 225 g butter softened
- 225 g caster sugar
- 220 g gluten-free self-raising flour
- 2 tsp gluten-free baking powder
- 1/4 tsp xanthan gum
- 4 large eggs
- 1/2 tsp vanilla extract
- 3 tbsp cocoa powder (always sifted)
- 2 tbsp milk any milk is fine here or alternatively hot water
For the icing
- 125 g butter softened
- 90 g icing sugar
- 25 g cocoa powder
- 55 g dark chocolate
- 1 tsp milk optional
- Mini Creme Eggs
Instructions
For the cake:
- Preheat your oven to 160C fan. Line a 2lb loaf tin with non stick baking paper.
- In a large mixing bowl, cream the softened butter and caster sugar together until pale, light and fluffy. I use my electric hand mixer.
- Add your eggs gradually. Mixing thoroughly in between each, also add your vanilla extract.
- Fold in your flour, xanthan gum and baking powder. Make sure everything is thoroughly mixed in.
- Split the cake mixture into two separate bowls.
- In a small bowl, mix your sieved cocoa powder and milk (or hot water) together until perfectly smooth (if hot water allow this to cool). If it doesn't become a paste add a little more liquid until it does.
- Once cooled add to one of your bowls of cake mix, mix it in thoroughly.
- Then, at ranondon, spoon in your cake mixture into the tin. I tend to spoon one chocolate, followed by one vanilla etc this will ensure you get a marbled effect. Continue till the mixture is used up.
- I like to then use a skewer to gently swirl my cake mixture a little more before placing in the oven.
- Bake in the oven for 55-60 minutes, until cooked completely through.
- Leave to cool in the tin for a while before placing on a cooling rack to completely cool.
For the icing:
- Firstly melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the icing.
- Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
- Add your icing sugar gradually to the butter and mix for a good 3 minutes till fully mixed.
- Sieve in your cocoa powder and then mix again until fully combined.
- Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread. If it's a little too thick (remember, it needs to be easily spreadable), add a tsp of milk and mix it in.
- Spread your icing all over your loaf cake and then finish off with sliced Creme Eggs.
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
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