This isn’t the prettiest of cakes, but it is simple and delicious – the kind of comfort baking everyone needs once in a while. It’s a variation on my gluten-free butter cake recipe, which I developed a few years ago and have shared many times since.
This recipe involves a fair few flours/starches, and I keep telling myself I’ll develop a simpler version one day. However, this combination works so well that it’s hard to change, and if you do a lot of gluten-free baking, you’ll probably have these flours on hand already. As usual, just a few baking notes:
- There are several different methods on how to marble the batter. I like to do alterating dollops of the two batters, sort of like a chessboard, and then swirl it using the knife (similar to Audrey’s from Red Currant Bakery).
- This is a butter-based cake recipe involving the creaming method. To incorporate air and yield a light cake, it is important to cream the butter and sugar for at least five minutes on high speed. Do not rush this step. And I like to add a small amount oil to keep the cake tender.
- Since the butter is at room temperature, the eggs should also be at room temperature. If you forget to take your eggs out of the fridge, it is not a big deal – the cake will turn out just as well – but it simply allows the butter and eggs to properly emulsify and avoids curdling.
- This specific blend and ratio of flours is pivotal in achieving that light yet moist texture. It is very important for the white rice flour to be super fine. Some of the products in Australia supermarkets are not finely ground but course and gritty, so just be careful. I prefer to develop recipes with the individual flours rather than using a store-bought GF flour blend, because each brand has a different mix of flours and may not necessarily work.
- The xanthan gum is also important for providing structure, which obviously is lacking without the use of gluten.
- To create the chocolate part of the cake, the batter is simply divided in half and a small amount of cocoa powder is added.
This is the loaf pan I use, though one with straighter sides – like a Pullman pan – will give you a cleaner look. The icing is more of a chocolate glaze that comes together very quickly, made with icing sugar, butter, cocoa powder, and hot water. That was actually one of my goals: to keep things simple so you don’t have to use your standmixer twice – once for the cake batter and again for the icing.
For storage, the cake can be kept at room temperature if it’s not too hot. However, as summer approaches here in Australia, it’s best to refrigerate the cake because the heat can have adverse effects on its texture and freshness. When you’re ready to enjoy a slice, just microwave it for 15 seconds to warm it up.
I hope you enjoy the recipe and let me know if you have any questions!
Gluten-free Marble Loaf Cake
Ingredients
Loaf Cake
- 170g unsalted butter, room temperature
- 170g caster sugar
- 1.5 tbsp neutral oil
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 60g almond meal
- 90g white rice flour
- 30g potato starch
- 15g tapioca starch
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 3-5 tbsp water, room temperature
- 15g cocoa powder
Chocolate Glaze
- 130g icing sugar
- 15g cocoa powder
- 15g butter
- 3-4 tbsp hot water
Method
Loaf Cake
- Preheat the oven to 180°C. Grease and line a loaf pan with baking paper (my loaf pan is 28 x 15 cm).
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and oil on high speed until light and pale in colour, about 5 minutes. Add the eggs, one at a time, beating well in between each addition. Add the vanilla extract.
- In a separate bowl, combine the almond meal, rice flour, potato starch, tapioca starch, baking powder and xanthan gum. Add this to the butter and sugar mixture, and mix on low speed until just combined. Add the water, and mix on medium-low speed for about 30 seconds until a smooth batter has formed.
- Divide the batter in half – each portion should weigh about 365g. Sift the cocoa powder into one half and gently mix on low speed until just combined. If the cocoa batter feels too dry, add a little more water.
- Using a couple of tablespoons or a 2-tablespoon ice cream scoop, alternate dollops of each batter into the prepared pan. Work in rows of about three dollops across, repeating for two layers (or until all the batter is used). Swirl gently with a skewer or knife to create a marbled effect.
- Bake for 40–45 minutes (I usually check at 35 minutes) until golden brown and the cake springs back lightly when touched. Allow the cake to cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
Chocolate Glaze
- In a medium bowl, combine the icing sugar, cocoa powder, and butter. Gradually stir in 3 tablespoons of hot water, adding it a tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
- Pour the glaze evenly over the cooled cake and let it set before serving.