Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake
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. Makes One 8.5 by 4.5 inch loaf pan.
Servings: 6
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
Use any nut butter or sun butter in the cake.
Nutrition is 1 of 6 serves (about 2 slices)
Nutrition
Calories: 354kcal | Carbohydrates: 41g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Sodium: 261mg | Potassium: 317mg | Fiber: 4g | Sugar: 18g | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 1.5mg