Cooking and Serving: 21 minutes | 12 slices
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr | Total Time: 21 minutes | Servings: 12 slices
Instructions
WHAT MAKES THIS CAKE SPECIAL
This gluten free marble cake has a fine, but incredibly tender crumb, and has.
all the best tastes of chocolate and vanilla in every single bite. It’s not just.
a simple gf vanilla-and-chocolate cake in a bundt pan, though.Oh no no no. This.
is so much better than any “regular” cake.
The texture of this gluten free marble cake is like a cross between the dense,.
smooth crumb of a gluten free pound cake.
open and airy crumb of a gluten free vanilla cake.
not exactly a marbled pound cake recipe, though.
This cake is best made in a bundt pan, with all those beautiful edges and.
crevices—but you can make it as a regular gluten free cake, too. You’ll have to.
make more batter for 2 layers, or less batter for one, but it’s not hard to do.
If you have a good bundt pan, I hope you’ll consider using it. With a good pan,.
WHAT MAKES THIS CAKE SPECIAL
This gluten free marble cake has a fine, but incredibly tender crumb, and has.
all the best tastes of chocolate and vanilla in every single bite. It’s not just.
a simple gf vanilla-and-chocolate cake in a bundt pan, though.Oh no no no. This.
is so much better than any “regular” cake.
The texture of this gluten free marble cake is like a cross between the dense,.
smooth crumb of a gluten free pound cake.
open and airy crumb of a gluten free vanilla cake.
not exactly a marbled pound cake recipe, though.
This cake is best made in a bundt pan, with all those beautiful edges and.
crevices—but you can make it as a regular gluten free cake, too. You’ll have to.
make more batter for 2 layers, or less batter for one, but it’s not hard to do.
If you have a good bundt pan, I hope you’ll consider using it. With a good pan,.
Notes
* In the bowl of a stand mixer fitted with the paddle attachment (or a large
bowl with a handheld mixer), beat the butter, sugar, and vanilla until light
and fluffy (about 5 minutes).
* Add the eggs, and mix until well-combined. The mixture should be smooth and
* In a separate medium-size bowl or large measuring cup, whisk together the
flour blend, xanthan gum, cornstarch, baking powder, and salt.
* Add the flour mixture in 3 parts to the butter mixture, alternating with the
milk, and mixing until just combined after each addition until all the flour
mixture and milk have been added. The batter should be light and smooth.
* Scrape about 1/3 of the batter into a separate, medium-size bowl and set it
* In a small, heat safe bowl, place the cocoa powder. Pour the hot water over
the cocoa powder, and whisk until very smooth.
* Scrape the cocoa mixture into the mixing bowl and mix with the remaining
third of the vanilla batter until smooth. Add the melted chocolate, and whisk
* Scrape half of the vanilla batter into the prepared bundt pan and spread into
an even layer on the bottom of the pan. Be sure to spread the batter into all
the corners of your pan.
* Scatter the chocolate batter across the top of the vanilla batter. Don’t
spread the chocolate batter out with a spatula. Instead, shake the pan back
and forth to distribute the chocolate batter somewhat evenly.
* Top with the remaining vanilla batter in the same manner, shake the pan back
and forth. Then spread the batter a bit so all the batter has an even top
* To marble the 3 layers, spray a small offset spatula or butter knife with
cooking oil spray, and insert it vertically into the cake batter. Keeping the
spatula or knife vertical, move it around the batter in a zig-zag fashion,
going around the pan no more than 2 times.
* Place the pan in the center of the preheated oven and bake until a toothpick
inserted in the center comes out clean, rotating once halfway through baking
* Remove from the oven and allow the cake, still in the pan, to cool on a wire
rack for at least 20 minutes.
* With clean hands, pull the edges away from the side of the bundt pan. Slide a
silicone, nylon, or wooden spatula or knife along the center hole to help
release it from the cake.
* Place a wire rack on top of the pan, and invert the pan and wire rack so the
rack is on the countertop. Tap the outside of the pan a few times with a
* Remove the pan to reveal the bundt. Allow the cake to continue to cool before
Note about preparing your pan for baking
If your bundt pan is new, and you’re not very concerned about its ability to
release the cake, you can simply grease the inside fully with cooking oil spray.
If you’re concerned about the cooking oil spray damaging the pan, use a pastry
brush to brush melted butter or a neutral oil all over the inside of the pan.
Try to avoid having any oil or melted butter pool in the bottom of the pan.
If you’re concerned about your pan releasing the cake at all, after greasing the
pan, sift some gluten free flour (a blend, or a single flour or starch like
superfine rice flour or cornstarch works well; don’t use any flour that isn’t in
the all purpose blend you’re baking with) all over the inside surface of the
pan, on top of the oil or melted butter.
Turn the pan around on all sides, tapping it with your free hand as you go, to
distribute the flour evenly and remove any excess.
Nutritional information.
Nutrition information is an estimate, per slice assuming your cake is cut into
12 equal slices, made using an online nutrition calculator. It is not to be
Trans Fat: 1g | Cholesterol: 84mg | Sodium: 233mg | Potassium: 108mg | Fiber: 2g
| Sugar: 35g | Vitamin A: 560IU | Calcium: 90mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an