Gluten Free Marble Cake

Name: Gluten Free Marble Cake
Total time: 60 min
Yield: 8 servings
Ingredients: 3 Eggs; 90 g of Unrefined Brown Sugar; 65 mL of Sunflower Oil; 1 tsp of Vanilla Extract; 1 tsp of Orange Essence or Zest; 100 g of Ground Oat Flour; 1 pinch of Salt; 16 g of Baking Powder; 200 g of Rice Flour; 150 mL of Rice Milk; 25 g of Cocoa

Vegetarian

Dairy-Free

Nuts-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	40g	13%
of which Sugars	13g	14%
Fats	8g	13%
of which Saturates	1g	7%
Proteins	4g	9%
Fibers	2g	10%

Nutrients Proportions

carbs 73%
sugars 23%
fats 15%
saturates 2%
proteins 7%
fibers 4%

SAVE

INFO

NUTRITION

259KCAL

Think about it: You love chocolate cakes right? Of course you do. And how could you say no to vanilla cake? You couldn't possibly! Then how about we show you how to make a chocolate and vanilla dairy free and gluten free marble cake? Now we are talking!

To make it even more appealing, we squeezed in a bit of orange essence for a refreshing twist. We used rice milk which is a brilliant way to make the recipe lactose free but still more creamy than most other plant-based types of milk.

If you do want to take the next step and make this vegan, than simply replace the eggs with chia seeds or flax seeds. We show how to do this in many recipe, like this one and this one.

Because we skipped on butter and other fatty ingredients, the cake has only 1 gram of saturated fats, which is only 3% of your daily allowance, so you can enjoy this without guilt!

You can store the cake in an airtight container and consume within 4-5 days.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Eggs	3
Unrefined Brown Sugar	90 g
Sunflower Oil	65 mL
Vanilla Extract	1 tsp
Orange Essence or Zest	1 tsp
Ground Oat Flour	100 g
Salt	1 pinch
Baking Powder	16 g
Rice Flour	200 g
Rice Milk	150 mL
Cocoa	25 g

step 1

Preheat the oven to 180°C (fan 170°C) and line the bottom of a 23 cm baking tin with parchment paper.

With an electric whisk, beat the sugar and eggs for 5 minutes until fluffy. Then keep whisking while slowly pouring the oil, vanilla essence, and orange.

step 2

In a separate bowl sift together the rice flour, oat flour, salt, and baking powder. Add the mix to the egg batter few spoons at a time while whisking. Slowly adding the dry ingredients to wet ones will reduce the likelihood of lumps and will ensure a smooth mixture.

step 3

Slowly pour the milk into the mixture while whisking. Divide the mixture between two bowls and in one add the cocoa powder. Mix until well incorporated. If the batter becomes too dry or difficult to stir then add few spoons of water and mix until smooth.

step 4

To compose the marble cake, pour a spoonful of white batter in the middle of the cake tin followed by a spoonful of cocoa batter always in the middle. Repeat the step above until you finish both the mixtures.

step 5

Place the tin in the middle tray of the oven. Place an oven-proof cup with water at the bottom of the oven to help to create moisture. Bake for 35 minutes and do not open the oven before this time. To test if the cake is ready, a toothpick inserted inside should come out completely dry. Allow the cake to rest for 5 minutes in the oven closed and turned off, then remove and cool down before serving.

Hope you will enjoy it!

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Foodacious Tips

To prevent a dome-shaped cake or cracks in the middle make sure that the oven is not too hot before placing the cake in.
Allowing the cake to rest in the oven after baking time will prevent the cake from flattening out once removed.