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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
Ingredients
Dry:
- 1/2 cup white rice flour, , plus 1 tbsp
- 3/4 cup almond flour
- 1/4 cup potato starch
- 1.25 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp citric acid
Wet:
- 1/3 cup smooth cashew butter or peanut butter, or other nut butter at room temperature
- 3/4 cup non dairy milk, , room temperature
- 1 tsp vanilla extract
- 1/2 cup sugar, , 2 tbsp more for sweeter
- 1.5 tbsp oil
- 1/2 tsp vinegar, use 1 tsp vinegar if omitting citric acid
- 1 tbsp chia seeds or 1.5 tbsp flax seed meal
Chocolate Layer:
- 2.5 tbsp cocoa powder
- vegan chocolate chips for garnish
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use coconut flour and coconut sugar?
yes
Is there a possibility to skip the citric acid or to replace it with something else? Thanks!!!
Yes. Omit it. Use 1/2 cup club soda and 1/4 cup non dairy milk instead of the 3/4 cup milk listed
Can we use tapioca starch instead of potato starch
yes
Could one simply mix all the ingredients together into ONE batter? Seems like it would still taste the same. What changes would I make since gluten is not an issue for me or my family? Use regular white or whole wheat flour?
Use my regular flour marble cake recipe instead. Direct substitutions across with and without looking flours does not work without major changes. https://www.veganricha.com/peanut-butter-chocolate-marble-cake/
Your ingredient list says “1/2 cup (80 g) white rice flour , plus 1 tbsp
3/4 cup (84 g) almond flour” but your video lists wheat and AP flour. Which is accurate or which gives a better sponge texture? Or is one gluten free and the other not? I’m not gluten intolerant and can eat AP flour. Thank you.
Hoping to make it this morning.
Never mind. I missed seeing the link to your regular version. I’m looking forward to trying this out today. Will keep you posted! 🙂
Hi Richa! Thanks for the amazing recipe. Planning to make it for my family. Just wnated to ask what can be substituted for potato starch and citric acid?
Thanks once again
Any other starch such as tapioca starch or cornstarch. Use 1/2 cup club soda and 1/4 cup non dairy milk instead of 3/4 cup non dairy milk if omitting citric acid
Awesome recipe Richa. I don’t have any starch at home. Can I use buckwheat flour instead? I have tapioca and potato at home. Any substitutes fir the potato starch?
BW flour won’t work but tapioca, arrowroot will work – or if you use cornstarch bake the batter into 1-2 muffins to see how it is holding up. Or back all into muffins as the batter will hold more easily in smaller size with changes.
Hi,
What’s the substitute of Citric acid in this recipe plz ?
Thanks
omit it. you can also use eno fruit salt
Ok
Thankyou
Hi Richa
I tried this loaf finally . It’s yum just that from inside it’s more of crumble texture and outside it’s fine what could be the reason have used all same ingredients mentioned in the recipe.
Thanks