Gluten Free Marble Bundt Cake

This gluten free bundt cake is moist, tender and easy to make. With swirls of chocolate and vanilla cake and topped with a simple chocolate glaze, this cake is bound to impress.

I don’t discriminate when it comes to cake. I used to strictly be a vanilla cake girl, but now I pretty much like everything. My gluten free chocolate cake is a favorite, but this gluten free bundt cake is up there on my list.

You get the best of both worlds with swirls of both chocolate and vanilla. I topped mine with a simple chocolate glaze, but you could also try vanilla or no glaze at all since the cake itself is plenty sweet.

This makes about 16 servings, so it’s perfect for a party! I promise a marble cake is a lot easier to make than it looks (same with marble cookies), just requires one base batter that we will then halve and mix some chocolate into. If you love this recipe, try my gluten free cookie cake or gluten free cheesecake next!

Why you’ll love this recipe

• Moist & tender
• Easy to make
• Dairy free friendly
• Great for a crowd
• Gluten Free

How to make gluten free bundt cake

PREP. Grease and lightly flour a 12 cup or 10 inch bundt pan and set aside.

MIX WET. In a large mixing bowl, beat together the butter, oil and sugar with an electric mixer. Add in the eggs, vanilla and milk and beat until smooth.

ADD DRY. Beat in the flour, baking powder and salt. Be sure to spoon and level the flour and don’t scoop straight from the bag. Scoop out 2 1/3 cups of batter and add to a second bowl.

PREP CHOCOLATE. Melt the 4 ounces of chocolate (ounces by weight) in a small dish in 30 second intervals, stirring between each.

Add to the second bowl with the boiling water and cocoa. Beat until well combined. This batter will be slightly thicker.

SCOOP. Use two spoons or cookie scoops to scoop the batter into the prepared cake pan in any kind of pattern you like. I usually just alternate between the two but avoid swirling because I Iike more defined colors.

BAKE. Bake for 60-65 minutes or until a toothpick comes out clean.

COOL. Remove from the oven and let cool in the pan for about 20 minutes. The top (what will be the bottom) will dome a bit (depending on the exact shape of your pan) so it’s helpful to use a sharp knife or cake leveler to level this off.

GLAZE. Carefully flip onto a cake stand or wire rack to finish cooling. Once the cake has cooled, whisk together all ingredients for the glaze and pour on top. If the glaze is too thick, just add more water, too thin add more sugar. Enjoy!

How to store

Once prepared, this gluten free bundt cake will keep for about 3 days at room temperature. You can store in the fridge for closer to 5 days, however, because the cake itself has butter, it will firm up a bit in texture in the fridge.

Once the cake is sliced, I suggest placing parchment paper next to the open spaces so they don’t dry out.

Using different pans

For this recipe, you need one standard bundt cake pan. However, if you don’t have that and prefer to make a layer cake, you can definitely do that instead.

This recipe will make one, two layer 9 inch cake. I suggest following all of the steps as usual, avoid swirling the batters together too much and start with a bake time of 40 minutes for the 9 inch pans and adjust as needed.

Ingredient swaps

FLOUR. I used the Bob’s Red Mill 1:1 Gluten Free Baking Flour, which I recommend here. If you use a different blend, keep in mind results may be different, but make sure it has xanthan gum in the blend so the cake holds together well.

BUTTER. I used regular butter here, but you can easily swap for dairy free butter. You can also just use more oil in place of the butter, but butter creates a slightly richer flavor.

EGGS. Unfortunately, since there are four eggs in this recipe, I do not recommend any swaps. They are key for the right texture and to help the cake rise.

MILK. I used almond milk for this cake, but whatever you have, either dairy or non-dairy, will work just fine.

SUGAR. I used, and suggest, white granulated sugar here. The texture, color and flavor will be the most consistent. I do not suggest coconut, brown or any liquid sweeteners here.

More gluten free cake recipes!

• Gluten Free Red Velvet Cake
• Lemon Cake
• Gluten Free Carrot Cake
• Vegan Chocolate Cake
• Red Velvet Marble Cake
• Gluten Free Cookie Cake

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