This gluten free mocha marble cake is a delicious espresso twist on the traditional vanilla swirl cake!
You can enjoy this vegan gluten-free marble cake for breakfast or for an afternoon tea.
It's soft, flavorful and so easy to make!

A great way to make this gluten free dairy free marble cake even more scrumptious is to add vegan mocha frosting on top and dust it with cocoa powder. Delicious!
And if you never have enought of chocolate coffee goodies (just like me!), check out this chocolate espresso layer cake!

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Ingredients
Instructions
Cooking and baking in grams
📖 Full Recipe

I had a few ideas about how to make this cake, different batters, other baking times.
But eventually I opted for the easiest version, so that making this mocha marble cake from scratch is easy and quick.

This gluten free mocha marble cake is:

dairy free
eggless
can be made with almond flour
soft, thanks to the yogurt
easy and quick to make from scratch

Ingredients

If you have been following me for a while, you already know I love to keep ingredients as simple and easy-to-source as possible.
And it goes for this vegan marble cake too. Here's what you will need:

gluten free brown rice flour, but you can use half brown rice flour and almond flour too
potato or other gluten free starches
brown sugar, or another sweetener you like
baking powder, I usually use 2 teaspoons cream of tartar + 1 teaspoon of baking soda
seed or coconut oil
plain plant based yogurt, make sure it is gluten free (especially if it's oat-based). It's important it is not flavored
espresso coffee, as in the liquid, not the powder. Instant coffee is ok too.
Also, I opt for decaffeinated coffee, so that I know caffein doesn't bother anyone when I serve it
gluten free plant based milk, opt for a neutral-flavored milk (like rice or soy). Flavor wise, nut milks work well too, except for coconut
cocoa powder, best if unsweetened

Full quantities and directions in the recipe card below

squares of gluten free marble cake — Look at those pretty swirls!

Instructions

So here's how to make this eggless gluten free espresso marble cake:

pre-heat the oven at 180° C / 350 F
in a bowl add brown rice flour (and almond flour, if using), starch, sugar, pinch of salt, baking powder and mix well
to the same bowl add seed oil, yogurt, plant based milk and espresso coffee and carefully incorporate all the ingredients
devide the batter into two halves, add the cocoa powder to one of the halves and mix well
in a greased/covered in parchment paper baking pan alternate spoons of the 2 batters, then use a long toothpick, a chopstick or the tip of a knife to create the swirls in the batter
bake for 25 minutes and let it cool down for 10 minutes before slicing it.

This cake keeps well in an airtight container for a couple days.

Cooking and baking in grams

I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!

If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia

📖 Full Recipe