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Gluten Free Chocolate Marble Cake

My gluten free chocolate marble cake is a dreamy chocolate cake. The marbled sponge is a blend of chocolate and vanilla whilst the chocolate icing is heavenly. It can also be made dairy free.
Keyword gluten free marble cake, marble cake, marble cake recipe
Servings 0
Calories 283kcal

Ingredients

For the cake

  • 225 g butter, softened (dairy free alternative if necessary)
  • 115 g caster sugar
  • 110 g light brown sugar
  • 250 g gluten free self raising flour
  • 1 heaped tsp baking powder
  • 1/4 tsp xanthan gum
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 1/2 tbsp cocoa powder (always sifted)
  • 2 tbsp boiling water

For the icing

  • 150 g milk chocolate (dairy free alternative if necessary)
  • 2 tsp vegetable oil
  • 40 g white chocolate (dairy free alternative if necessary)

Instructions

  • Preheat your oven to 170C (150C Fan). Line a 2lb loaf tin with greaseproof/parchment paper. With a loaf tin always make sure the parchment paper goes over the edges to help you lift the finished loaf out.
  • Cream the butter and sugars together until pale, light and fluffy. I use my electric hand mixer.
  • Add your eggs, vanilla, self raising flour, xanthan gum, baking powder and milk to the bowl and mix until fully combined. It shouldn't take more than about 90 seconds.
  • Split the cake mixture into two separate bowls, equally.
  • In a small bowl, mix your sieved cocoa powder and hot water together. Allow to cool briefly.
  • Once cooled add to one of your bowls of cake mix, mix it in thoroughly so the mixture becomes chocolatey.
  • At random 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 50-55 minutes, until cooked completely through.
  • Leave to cool in the tin for a while before placing on a cooling rack to completely cool.
  • Once cool make the icing. Melt your milk chocolate in the microwave. Once melted completely mix in your vegetable oil. Leave to cool slightly (5-10 minutes).
  • Then spoon the chocolate all over the top of the cake. Allow to set.
  • For a final (optional) touch melt white chocolate and using a piping bag drizzle it over the top. Allow all the icing to completely set. Enjoy!

Nutrition

Calories: 283kcal