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 (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
Wet:
- 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
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
Ornella
Is there a possibility to skip the citric acid or to replace it with something else? Thanks!!!
Richa
Yes. Omit it. Use 1/2 cup club soda and 1/4 cup non dairy milk instead of the 3/4 cup milk listed
Shraddha
Can we use tapioca starch instead of potato starch
Vegan Richa Support
yes
Caterina B
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?
Richa
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/
Lynley
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.
Lynley
Hoping to make it this morning.
Lynley
Never mind. I missed seeing the link to your regular version. I’m looking forward to trying this out today. Will keep you posted! 🙂
Aditi
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
Richa
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
Nalini
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?
Vegan Richa Support
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.
Heena
Hi,
What’s the substitute of Citric acid in this recipe plz ?
Thanks
Richa
omit it. you can also use eno fruit salt
Heena Gandhi
Ok
Thankyou
Heena Gandhi
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
RK
Love your recipes!
Does citric acid+vinegar in the recipe work differently from only vinegar?
How would you replace vinegar altogether with citric acid?
Lynley
Can you please explain the quantities in the video for flour and white flour? The video ingredients don’t match your written recipe. I’m okay with flour. I just don’t know the quantities. Or is there a gluten version of this recipe on a different link?
Thank you as always for your delicious recipes.
Lynley
Never mind. I found the link.
https://www.veganricha.com/2015/07/peanut-butter-chocolate-marble-cake.html
Cheers!
Richa
Yes this is a glutenfree vrsion and the peanut one is with gluten version. in both you can use any nut butter of choice. Direct flours subs dont work between with and without gluten flours, so i have separate recipes 🙂
Lynley
Thank you, Richa. You’re the best! I have been circulating your recipes to my family and friends encouraging them to try these tasty vegan recipes. You really know how to transform and adapt recipes!
Cheers!
Milda
Can almond flour be substituted with regular/whole wheat flour? Would I have to make any other adjustments to get a decent texture with it?
Richa
I have a regular flour version on the blog already. Use that recipe
https://www.veganricha.com/2015/07/peanut-butter-chocolate-marble-cake.html
direct subs between gluten flours and glutenfree flours doesnt work.
Lolli
Could I use hydrated nut powder (i.e. PB2) instead of nut butter? Nut butters give me heartburn but nut powders don’t.
Richa
that might work. Bake the batter into 1muffin to check if the consistency is working out fine and adjust with a bit more flour if needed
Lana
Hi Richa, I just love the creativity of your recipes. You’re brilliant with food. However, I am on a vegan keto diet, and I’m wondering how I can substitute flour and sugar in your recipes with super low carb versions? In this recipe, how can I replace the potato starch, sugar, and white flour? (The almond flour is fine.) Thank you!!! <3
Richa
It would be hard to change these many things in this recipe. Try this recipe instead. Omit the raw sugar and add stevia or other sweetener if needed. The bread i sweet with ripe bananas, so you dont need much. omit the starch, you can add a tbsp chia seeds to the batter for better hold which will be missing coz of the starch, and bake the batter into muffins as those need less hold in the batter. https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html
Richa
The recipe https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html
Ashish
Awesome! It’s a great pleasure to visit here, I found delicious dishes here and I would like to visit again here.
Nancy
You list 1/2 cup white rice flour, plus 1 tbsp. You say to mix all dry ingredients together. Did you mean to have us save the 1 tbsp. for #5, or is that yet another 1 tbsp. rice flour?
Richa
Yes, just the 1/2 cup to beign with and add 1 tbsp later. i’ll update the instructions to be clear
Ulli
Hi, thank you for another great recipe. I used buckwheat instead of rice, turned out great ☺
Richa
AWesome!
vegan places In california
Thanks for sharing your thoughts on vegan places
in austin. Regards
Olivia
Thank you for this recipe! And I love that you avoid using soy, gums, etc. Especially since I’m living outside the US, the ingredient list you provide is actually quite manageable. I’m really excited to try this recipe!
Richa
awesome! Let me know how it turned out
Mona
What type of vinegar can you use, just plain white vinegar or can you use apple cider vinegar? I am excited to try this!
Richa
any will work
Snigdha
Richa, this is yum as! Thank you so much for creating another successful GF vegan loaf. I’m your biggest fan of the pumpkin loaf 🙂
One question on this loaf though. I made it exactly as per the recipe. Just a couple of changes – I din’t have any citric acid on hand, so used 1tsp vinegar as per the recipe. And I had brown rice flour, so used that instead of white. Also, I used chia seeds (not ground).. Hopefully that is what you meant in the recipe. My loaf was crumbly even after leaving it to cool completely. Was brown rice the reason or no citric acid? Or something else? Do you think flax seed meal is better than whole chia seeds?
Richa
hmm it could be brown rice flour. i dont usually use it because of the stronger flavor and i have heard of issues with rice flours (they behave differently dep on brands etc). how was the batter ? send me pictures of the batter and loaf on the fb page. it will be easier to troubleshoot with pictures.
Courtney
Can corn starch be used in place of potato starch?
Richa
it might work, i prefer potato starch as it adds volume and better hold. 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.
Cassie Thuvan Tran
I have ALWAYS wanted to try making marble cake! This looks like the perfect recipe to start with because it includes chocolate and nut butter! Peanut butter always pairs wonderfully with chocolate, but honestly, cashew butter, almond butter, sunflower seed butter, and even tahini taste great with it!
Jan
This looks great but I have a question. Can the citric acid be left out without compromising the cake? I have both of your books and use them constantly and haven’t found a recipe yet that I didn’t like.
Thank you
Richa
You can leave it out. The bread might not rise as much depending on how everything else works out (gluten-free baking can be moody). You can possibly bake some batter into muffins and if they turn out fine then bake the rest into muffins as well as muffins are more forgiving than large loafs.
Kristine Drumm
Can I sub brown rice flour for the white?
Caleb
I have the same question!
Aditi Mahajan
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
Richa
Usually the sub works fine. Some brown rice flour brands behave a bit differently (i.e absorb more liquid or tend to make things more crumbly.) try half brown rice flour and half oat.
Nancy
Would millet flour work as a sub for almond flour (allergic) ? I have a lot of it. I’ve used hazelnut flour before but it’s quite expensive and strong tasting.
Richa
almond flour adds a lot of volume which millet will not. Different kind of flour and properties. You can possibly do half millet and half some nut (cashew, macadamia, hazelnut, pecan) flour or sunflower seed flour. To make nut flour, pulse the nuts with a tbsp of starch in a blender until a meal and use.
Valerie
Hi, I just wanted to take a moment to thank you for posting these gluten free recipes. I really appreciate it, especially the use of “normal” ingredients as opposed to gums and other things. I’m newly gluten free, I’ve developed a huge sensitivity and allergy to wheat recently. These recipes have been very helpful since I still love wheat so much and miss it.
The recipe looks good and I hope to try it soon!
Richa
Thanks! let me know when you do! I keep trying out gluten-free baking every one in a while. I try to keep the gluten-free options as close to regular baked goods as possible as we want to be able to enjoy them gluten-free or not.
Sofia
Can I sub all purpose flour for rice flour? Or even oat flour?
Looks so good I want to make in the morning with ingredients on hand
Love your recipes btw
Richa
if you want to use allpurpose flour(the regular with gluten flour), use this recipe https://www.veganricha.com/2015/07/peanut-butter-chocolate-marble-cake.html
If you wantt to keep it gluten-free, then oat flour is a good sub
mary e strange
Hurrah~ gluten free — thanks so much.
Vegan Richa Support
finally, right!!