Gluten Free Marble Pound Cake

This gluten free marble loaf cake is a total show stopping dessert! It’s naturally dairy free, moist with a delicious chocolate glaze. I promise, it’s surprisingly really easy to make!

This gluten free marble pound cake has been on my list of recipes to share for a loooong time, but to be honest it’s always kind of intimidated me!

But I was so wrong because this recipe couldn’t be easier! You start out with one main pound cake batter (essentially like a dense vanilla cake), which we’ll then divide up so we can turn half of it into a chocolate cake batter.

The marbling part is simple, which I explain more below, then we’ll finish it off with an absolutely delicious (and dare I say drinkable) chocolate glaze that you will definitely be licking off the spoon.

This marble pound cake is made with a base of eggs, sugar, butter or oil, gluten free all purpose flour and a bit of almond flour for a bit of extra moisture and structure.

If you love this recipe, you have to try my oreo cake, marble cookies, or red velvet marble cake next!

How to make marble pound cake

Preheat the oven to 350° Fahrenheit. Line a 9×5 or 8 1/2 x 4 1/2 loaf pan with parchment paper. Set aside.

In a large mixing bowl, beat together all wet ingredients (except for the water, we’ll use that in a bit!) with an electric mixer.

Add in the dry ingredients (except for the cocoa and espresso) making sure to spoon and level the flour. Beat until a smooth batter forms.

Scoop out 1 3/4 cup of batter into a medium bowl. Add in the warm water, espresso and cocoa powder. Beat together until combined.

You can also use coffee in place of the water and espresso to achieve the same rich flavor. You won’t taste any coffee, it just enhances the chocolate.

There are a few methods on how to marble the loaf. What I tend to do is take 1 tablespoon of each kind of batter at a time and alternate them in the pan until each is gone.

Then I’ll take a skewer and make a couple of swirls through the batter, not too many or you won’t be able to see distinct sections.

Another option is to add about 1/3 of one type of batter and alternate with the other until you finish, then swirl with the skewer. Anything goes here! The beauty of a marble loaf is that each slice is different, so don’t over think it too much!

When the loaf is ready, add to the oven and bake for 50-65 minutes. 60 is usually about right in my oven, but all ovens are different. If you notice the top browning too much before the center is done baking, tent the top with aluminum foil.

Remove from the oven and let cool in the pan for 10 minutes, then lift out by the parchment paper onto a cooling rack and cool for at least 2 hours.

If you want to add the chocolate glaze, add all ingredients to a small pot. Bring a second pot to a boil, then remove from heat. Place the small pot in the large pot and stir until completely melted.

Drizzle over the loaf when it has cooled. You can leave it drizzles or use a knife to spread it out. Let it harden/cool before slicing. Enjoy!

How to store

Yes! Once prepared, this gluten free marble cake will keep for about 3 days at room temperature. I suggest storing it in an air tight container with the lid very slightly ajar so it doesn’t become mushy.

I have not tried freezing it but I do think it would work ok. Just allow it to cool, slice and wrap tightly in plastic wrap.

Place in a freezer safe bag and freeze for up to 1 month. Let thaw and either enjoy as is or warm up in the oven or microwave.

Ingredient swaps

FLOUR. If you can, I highly recommend following this recipe as written. I chose each ingredient for a reason, and the almond flour is key for texture and moisture.

However, if you need to make this nut free, I suggest using 1/2 cup more of the gluten free all purpose flour (so 2 1/2 cups total) and no almond flour or sub the almond flour 1:1 for oat flour.

I’d lean more towards the all purpose flour option rather than the oat flour!

SUGAR. You can use any kind of granulated sugar here, just note that it will change the color of the loaf.

I used white sugar, if you use brown or coconut, the vanilla part will have a very dark color and therefore look less marbled in contrast with the chocolate.

EGGS. This recipe calls for three large eggs, which is over my limit for being able to safely sub for an egg replacement.

Without the eggs, the cake will lake structure and rise, so I don’t recommend it!

You’ll also love..

• Gluten Free Banana Bread
• Chocolate Cupcakes
• Flourless Brownies
• Gluten Free Chocolate Cake
• Gluten Free Brownies

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