have you ever desired a cake that combines chocolate and vanilla together?
...have you ever wanted a treat that can be guilt-free?
Here it is! Right in front of you.
A marble cake that is...
I have always enjoyed a cake with eggs in it but now with all the different diet restrictions and personal believes I think it is time to offer more options!
And do you know what I also like about making my recipes gluten free and dairy free ?
Anyone can pretty much eat them! These recipes are perfect for parties !
Gluten Free, Plant based Marble Loaf Cake
INGREDIENTS 1/2 cup coconut oil 1 cup granulated sugar 1 flax seed egg 1 teaspoon pure vanilla extract 1/2 cup non dairy milk (I used cashews) 1/4 cup plain, unsweetened dairy free yogurt 2 cups gluten free flour blend with xanthan gum (I used Bobs 1 to 1) 2 teaspoons double acting baking powder
3 tablespoons unsweetened cocoa powder 2 tablespoon unsweetened non dairy milk
Preheat the oven to 350 degrees. Line a standard size, glass loaf pan (9″ x 5″) with enough parchment paper to overhang two opposite sides by two inches. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the coconut oil, sugar, flax seed egg, vanilla, and plant based yogurt until smooth. Add in the 1/2 cup of non dairy milk.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients into the wet ingredients and mix until combined.
Scoop out 1 cup of the batter. Place into a separate bowl. Add in the cocoa powder and 2 tablespoons of non dairy milk. Whisk together until smooth.
Alternate heaping tablespoons of the vanilla and chocolate batter into the bottom of the loaf pan. There should be 8 dollops of alternating color. Repeat with a second row of the same. I like to place a vanilla dollop on top of a chocolate dollop and vice versa with the chocolate for the second layer.
I have to stress that this does not need to be perfect or exact. The beauty of a marble loaf cake is the uniqueness of each slice. So don’t stress over where to put what dollop!
Once you have divvied up all of the batter, run a butter knife through the batter lengthwise about 3-4 times. Then repeat the same process going across the length of the pan. I then like to take my knife and turn a bit of the bottom batter to the top. I do this 3 times on the right length of the pan, then 3 times on the left. Again, there is no exact science here. However, you do not want to overwork the batter or else you will end up simply mixing the two colors together.
Bake for 60 minutes on the center rack in the oven. Use a toothpick to see if it is still wet inside.
Allow to sit in the pan for 30 minutes prior to transferring the loaf to a cooling rack.