Meaningful Eats
Gluten-Free Marble Loaf Cake
8 -10 slices
If you have a hard time choosing between vanilla and chocolate, this gluten-free marble loaf is the cake for you! It has a rich, tender vanilla cake base swirled with deep chocolate batter so you get both flavors in every bite.Based on my long-time favorite recipe for gluten-free pound cake, a combination of cream cheese and melted butter yields the best crumb.
Ingredients
Dry Ingredients
- 1⅓ cups (200g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Other
- 1¼ cups (250g) granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 4 ounces (113g) cream cheese, at room temperature
- ½ cup (113g) butter, melted
- ¼ cup (20g) cocoa powder
Instructions
- Preheat the oven to 350°F. Spray an 8x4-inch loaf pan with cooking spray and lightly coat the pan with gluten-free flour. Tap out any excess flour.
- In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
- Add the sugar, vanilla, eggs and cream cheese to the bowl of a stand or hand mixer. Mix on medium speed for 1-2 minutes until well-combined. Scrape down the bottom and sides of the bowl and mix for another minute.
- With the mixer running on low, slowly pour in the melted butter. Continue to mix on low and add the dry ingredients, a little at a time, until fully incorporated. Scrape down the bottom and sides of the bowl and mix again until the batter is completely smooth.
- In a small bowl, pour half of the batter and whisk in the cocoa powder until completely smooth.
- Add ½ cup of the vanilla batter into the pan, then spread into a thin layer. Add ½ cup of the chocolate batter on top, then spread into a thin layer. Continue to alternate between the vanilla and chocolate batters. Use a knife to make a few large swirls.
- Bake for 15 minutes at 350°F, then reduce the oven temperature to 325°F and continue baking for 35-40 minutes. Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and cool in the pan for 10 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
Notes
Gluten-Free: I use my favorite gluten-free flour in this recipe. King Arthur Gluten-Free Measure-for-Measure Flour already contains xanthan gum, so there’s no need to add any extra.
Dairy-Free: Use dairy-free cream cheese and butter.
Nut-Free: This recipe is naturally nut-free.
To Make-Ahead: This cake is best enjoyed within 2–3 days of baking. Store it tightly wrapped at room temperature for the best texture.
To Store: Leftovers can be wrapped tightly or stored in an airtight container. It will keep at room temperature for up to 3 days.
To Freeze: Once completely cool, wrap the loaf cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature for 2-4 hours, then unwrap.
Nutrition
Calories: 379kcal | Carbohydrates: 48g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 314mg | Potassium: 146mg | Fiber: 3g | Sugar: 33g | Vitamin A: 664IU | Calcium: 68mg | Iron: 2mg