Gluten-Free Marble Cake – Soft, Moist & Easy to Make

Gluten-Free Marble Bundt Cake
Category: Desserts
Servings: 8

This delicate, gluten-free marble bundt cake is a sweet treat that combines the richness of vanilla with the deep, bittersweet flavor of cocoa. The use of rice flour, potato starch, and cornstarch gives it a wonderfully soft texture that’s perfect for anyone with gluten sensitivities or those looking to try something a little different. Whether you enjoy it with a cup of tea or serve it at a family gathering, this cake is sure to impress with its gorgeous marbled effect and luscious flavor.

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Ingredients:

Instructions:

1. Prepare the Wet Ingredients:
   Start by placing the eggs at room temperature, sugar, honey, and salt into the bowl of a stand mixer. Turn the mixer to medium speed and mix until the ingredients are combined and the eggs become light and frothy. Add the seeds from the vanilla bean and continue to mix for another 2 minutes.

2. Add the Liquids:
   Gradually add the rice milk to the mixture, pouring it slowly while the mixer is still running. Once fully incorporated, stop the mixer.

3. Combine the Dry Ingredients:
   In a separate bowl, sift together the rice flour (200g), potato starch, cornstarch, baking powder, and xanthan gum. Slowly add this dry mixture to the egg mixture, a little at a time, stirring with a whisk as you go. Continue until all the dry ingredients are incorporated, creating a smooth batter.

4. Divide the Batter:
   Divide the batter equally into two bowls (about 550g per bowl). In one bowl, mix in the remaining 30g of rice flour and stir until smooth. In the other bowl, add the cocoa powder and blend thoroughly to create a rich, chocolatey batter.

5. Prepare the Bundt Pan:
   Grease the bundt pan with margarine, making sure to coat all the edges. Then, lightly dust the pan with rice flour to prevent sticking.

6. Layer the Batter:
   Start by adding a portion of the white batter into the bundt pan, spreading it evenly. Then, add a layer of the chocolate batter. Continue layering the two batters, finishing with the remaining white batter and the last bit of chocolate batter. To create the marbled effect, use a fork to swirl the two batters together by making gentle up-and-down motions from the bottom to the top.

7. Bake the Cake:
   Preheat your oven to 180°C (350°F). Place the pan in the oven and bake for approximately 70 minutes. If using a fan-assisted (convection) oven, reduce the temperature to 160°C (320°F) and bake for about 50 minutes. If the cake begins to brown too quickly, cover the top loosely with aluminum foil for the last 20 minutes of baking.

8. Cool and Serve:
   Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a cooling rack. Allow the cake to cool completely before slicing and serving.

Serving Suggestions:

This gluten-free marble bundt cake can be enjoyed on its own, dusted lightly with powdered sugar, or served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. The balance of vanilla and chocolate flavors makes it a perfect addition to any dessert table.

Nutritional Information (per serving):

This Gluten-Free Marble Bundt Cake is perfect for those with dietary restrictions or anyone who enjoys a rich, tender cake that brings the best of both vanilla and chocolate together in a beautifully marbled dessert. Simple, yet refined, it’s an excellent choice for afternoon tea or as a sweet ending to a meal!