Since I made my last coconut flour cake, it’s become a sort of an addiction for me to bake with it. As I mentioned before, coconut flour yields deliciously moist cakes bake faster and are 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 like 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
Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9- to 10-inch Bundt pan.
Step 2: 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.
Step 3: 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.