Gluten Free Marble Cake

by Cupful Of Sprinkles
Gluten Free Marble Cake

Marble cake is such a childhood classic for me. I remember thinking just how fancy it was and loved swirling the two mixtures together. It’s still one of my favourite, classic recipes to bake when I can’t decide what flavour to bake or want the best of both worlds!

Although it might look a little bit complicated, it really couldn’t be simpler. I make a big batch of plain cake mixture, split it on half and stir cocoa powder through one half to make the chocolate batter. I don’t usually flavour the plain half of the mixture, but you could always add some vanilla paste, or a separate flavour if you’re feeling experimental.

As I always say, when using cocoa powder a good quality one can really make a difference. Pick cocoa powder over a hot chocolate powder as well, as this will give your cake a better overall flavour. The beauty of this is that you can completely customise the chocolate level by adding a little bit more or less cocoa powder. For a stronger flavour add a little bit more cocoa powder, or for a lighter flavour, add a little less.

To swirl the mixtures together, add a section of each mixture to the prepared tin and using a butter knife or cocktail/kebab stick, lightly ‘swirl’ the two mixtures together. Again, you can mix them as much or as little as you like. My advice would be not to swirl too much, or you’ll just have a light brown cake. But if you do not swirl it enough then you’ll lose the marble effect altogether.

Gluten Free Marble Cake

Gluten Free

Gluten Free Marble Cake

Gluten Free Marble Cake

Serves: 1 kg Loaf Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 oz / 230 grams Butter
  • 8 oz / 230 grams Gluten Free Self Raising Flour
  • 6 oz / 170 grams Caster Sugar
  • 4 Eggs beaten
  • 2 Tablespoon (15 ml) Milk
  • 4 Tablespoons Chocolate Powder - More or less, to taste


  • Preheat the oven to 180 *c / 160 *c Fan / Gas Mark 4 and line a 1kg loaf tin.
  • Add the sugar and butter to a bowl and using an electric mixer, whisk until pale and fluffy
  • Gradually add the eggs and flour
  • Separate your mixture into two separate bowls, one for the plain batter and one for the chocolate batter
  • Stir the cocoa powder through one of the bowls to create your chocolate mixture until fully combined
  • Slowly add a bit of each mixture to your prepared tin and slowly swirl together – Be careful not to overmix or you’ll lose the ‘swirl’ effect. Continue until all cake mixture has been used
  • Place in the oven for roughly 35-40 minutes or until cooked through
  • Remove from the oven and leave the loaf cake in the tin for 5-10 minutes before turning out and placing on a cooling rack to cool completely
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