Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe. Jump to Recipe
Since I posted this Peanut Butter Chocolate Marble Cake, (which has been made so many times!), I have had the gluten-free version in my todo list.
So this version is gluten-free, uses a mix of almond and rice flours and some chia for binding. No gums! I use cashew butter for the nut butter layer. You can use peanut butter, almond butter or other nut butter. Make the nut butter batter. Divide into 2 bowls. Add some cocoa to one and layer or swirl in and bake. You can also bake the batter swirled in a brownie pan for cake bars. Make these delicious nut butter chocolate marble cake and let me know how it turned out! More Valentine’s day dessert options here.
Nut butter batter layered with chocolate batter to make a gorgeous and delicious loaf that is soft, not dry and impresses everyone, glutenfree or not. The cake takes 15 mins to put together and works wonderfully as dessert or snack.
More gluten-free bakes
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake.
- Gluten-free Brownies
- Sweet Potato Blondies.
- Gluten-free Lemon Donuts.
- GF Fruit Cake.
- And many more here
Make the batter. Divide into 2 bowls. Add cocoa powder to one and a tbsp of rice flour to the other. Layer as you like or swirl in.
Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake
- 1/2 cup (80 g) white rice flour , plus 1 tbsp
- 3/4 cup (84 g) almond flour
- 1/4 cup (40 g) potato starch
- 1.25 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) citric acid
- 1/3 cup (86 g) smooth cashew butter or peanut butter or other nut butter at room temperature
- 3/4 cup (183 ml) non dairy milk , room temperature
- 1 tsp vanilla extract
- 1/2 cup (100 g) sugar , 2 tbsp more for sweeter
- 1.5 tbsp oil
- 1/2 tsp (0.5 tsp) vinegar use 1 tsp vinegar if omitting citric acid
- 1 tbsp chia seeds or 1.5 tbsp flax seed meal
- 2.5 tbsp cocoa powder
- vegan chocolate chips for garnish
- Prepare a heavy loaf pan (glass or stoneware) by lining with parchment. Preheat the oven to 350 degrees F. In a bowl, whisk 1/2 cup rice flour and rest of the dry ingredients and set aside. Add spices like 1/2 tsp cinnamon for additional flavor if you like.
- In another bowl, add all the wet ingredients and mix well. If they are not at room temperature, let the mixture sit for a few minutes to warm up, then whisk really well until the sugar and nut butter are well combined.
- Combine the wet and the dry and whisk well to make a smooth batter. Transfer half of the mixture to another bowl.
- To one bowl, add cocoa powder and whisk in lightly to just about combine. You can also add 2-3 tbsp chocolate chips for additional chocolateyness.
- To the other bowl add 1 tbsp rice flour and whisk in lightly.
- Add layers of the batters as you wish to the lined loaf pan (or add ladles of the batter and swirl lightly). I added nut butter layer, then chocolate and then nut butter. Sprinkle some chocolate chips on top.
- Bake for 40 to 45 minutes or until a toothpick from the center comes out clean. Cool for 5 minutes, then carefully lift from the pan. Do not let the cake sit in the hot pan for too long. Lightly cover with a kitchen towel or parchment and let it cool completely before slicing. Store on the counter for the day, refrigerated for upto a week. Warm to serve.