Gluten-Free Marble Cake
Since I made my last coconut flour cake, it’s become sort of an addiction for me to bake with it. As I mentioned before, coconut flour yields deliciously moist cakes, bakes faster and is dense enough that you don’t need to use as much of it as you would other flours.
I’ve been baking marble cake with it for the past two weeks; a little differently every time until it was simply well balanced. I’ve been enjoying the experimentation. Combining two amazing flavors as vanilla and chocolate in the same cake is a delicious feat. Think hot fudge sundae, think chocolate chip cookies. Whenever vanilla and chocolate meet in a recipe, two wonderfully opposite worlds play in harmony.
Gluten-Free Marble Cake Recipe
6 to 8 servings
1 stick unsalted butter, softened
1 cup brown sugar
6 large eggs
2 teaspoons vanilla
¼ cup milk
1 cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons cocoa powder
1 tablespoon water
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9- to 10-inch Bundt pan.
Using an electric mixer, mix the butter, sugar, eggs, vanilla and milk until well combined. Add the coconut flour, tapioca flour, baking soda, soda powder and salt. Mix again.
Pour half of the batter in a separate bowl. Add the cocoa powder and water and whisk to combine. Pour the batter in the pan alternating spoonfuls of vanilla and chocolate batter. Bake until the cake is set and slightly browned, 30 to 32 minutes. Cool before unmolding.
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Bridgett — 04/14/2010 @ 3:34 am
Who can resist a gorgeous marble cake? I love this and I will be keeping my eye out to grab some coconut flour very soon.
Dana — 04/14/2010 @ 4:23 am
Had you not pointed it out, I wouldn't have even thought about using coconut flour as gluten free baking! I have a friend with celiac who will soon recieve this cake, I think.
Where do you get your coconut flour from?
TREAT AND TRICK — 04/14/2010 @ 6:26 am
Wow..really beautiful and delicious, didn't know that without wheat flour cake would turns so nice, have added you in my blog list….
the lacquer spoon — 04/14/2010 @ 7:56 am
Lovely pudding! The texture coming from coconut and tapioca flours must be interesting…hmmm, wish one bite, yum!!
Joanne — 04/14/2010 @ 11:04 am
I've never baked with coconut flour before but I'm definitely going to have to invest in it. This cake looks delicious! I love the swirls.
Mademoiselle Poirot — 04/14/2010 @ 11:33 am
It looks absolutely delicious and marble cake brings back childhood memories… Mmmm… Love from London x
3 hungry tummies — 04/14/2010 @ 1:29 pm
What a beautiful cake! I can imagine how tasty it is. Love your photos !
Andrea — 04/14/2010 @ 1:57 pm
That looks delicious! I will have to give some of your recipes a try. I've been feeding my daughter a dairy free diet for over a year and now I think we need to go gluten free as well! With resources like this, I don't feel it will be so difficult!
Mary B — 04/14/2010 @ 3:14 pm
This looks amazing! I'll have to add it to my ever-growing list of gluten-free recipes to try.
The Diva on a Diet — 04/14/2010 @ 3:39 pm
I've never baked a gluten-free anything … but this cake sure looks tempting! Love the deep, rich chocolate swirls! I'm very curious about the coconut flour … does it impart a coconut-y taste? It sound wonderful!
Nisrine Merzouki — 04/14/2010 @ 7:39 pm
Dana, I buy my coconut flour at Whole Foods. Sometimes my neighborhood Publix carries it in its organic section.
Nisrine Merzouki — 04/14/2010 @ 7:42 pm
Diva, coconut flour does taste slightly coconut-y (which I love), especially if used alone. I've been buying the same brand "Red Mill" but from what I've heard some brands taste more coconut-y than others.
Nadjibella — 04/14/2010 @ 10:06 pm
Bravo, un marbré très réussi.
Le tapioca et la farine de noix de coco doivent lui donner une texture intéressante.
je note.
A bientôt.
Cinnamon-Girl — 04/14/2010 @ 10:45 pm
What a beautiful cake Nisrine! I love the sound of the coconut flour. I bet it has lovely taste and texture.
Elisabelle — 04/15/2010 @ 4:52 am
thank you for your comment on my blog, i am happy to discover yours to get some new inspiration!
sweetlife — 04/15/2010 @ 7:05 am
what a beautiful cake..lovely just lovely
sweetlife
Rosa's Yummy Yums — 04/15/2010 @ 8:16 am
This marble cake looks divine!
Cheers,
Rosa
Gulmohar — 04/15/2010 @ 5:48 pm
Never tried tapioca powder and coconut powder in cake..looks wonderful
Shalini — 04/17/2010 @ 12:58 pm
Never tried cooking with coconut flour….sound and looks really good.
Anonymous — 10/18/2010 @ 7:12 pm
What would be the best sub for the butter? I feel so blessed to have come across such wonderful sounding recipes! I can't wait to get home and start baking!
Nisrine Merzouki — 10/19/2010 @ 12:51 am
Coconut oil, margarine or canola oil would all work well as a substitute here.
Glad my recipes are appealing to you :)