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    Home » Gluten free

    Modified: Jan 29, 2023 by Sweet Sensitive Free

    Gluten free Mocha Marble Cake (Vegan)

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    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!

    hand holding slice of marble cake

    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!

    Jump to:
    • 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.

    steps to make gluten free marble cake

    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 don’t  forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!

    Ciao!
    Sonia

    whole gluten free marble cake

    📖 Full Recipe

    Print Recipe
    5 from 1 vote

    Gluten free Mocha Marble Cake (Vegan)

    This gluten free mocha marble cake is a delicious espresso twist on the traditional vanilla swirl cake! Great for breakfast or for an afternoon tea, it's soft, flavorful and so easy to make!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American, Italian
    Keyword: cake, coffee creamer, dairy free, egg free, espresso, gluten free, marble, mocha, swirl, vegan, yogurt
    Servings: 10 to 12 squares

    Equipment

    • 1 kitchen scale
    • 2 bowls
    • spoon or spatula
    • 1 baking pan
    • parchment paper
    • 6 x 9 inch baking dish (24x16 cm)

    Ingredients

    • 200 grams brown rice flour (or 100 gram brown rice flour + 100 grams almond flour)
    • 120 grams potato or other gluten free starch
    • 70 gram brown sugar (or white, or other sweetener of choice)
    • 1 tablespoon baking powder (or 2 teaspoon cream of tartar + 1 teaspoon baking soda)
    • pinch of salt
    • 50 grams seed or coconut oil
    • 125 grams dairy free, gluten free yogurt, unflavored (make sure it is certified gluten free if using oat yogurt)
    • 100 grams espresso coffee (meaning the liquid beverage, NOT the powder) instant coffee is ok too
    • 50 grams gluten free, plant based milk (best if neutral-flavored like rice or soy)
    • 2 tablespoons unsweetened cocoa powder

    Instructions

    • 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
    • divide the batter into two halves, add the cocoa powder to one of the halves and mix well
    • in a greased baking pan (or lined with parchment paper) 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 25-30 minutes and let it cool down for at least 10 minutes before slicing it
    • this cake keeps well in an airtight container for a couple days

    Related

    « Baked Chocolate Gingerbread Donuts | Gluten free * Vegan
    Gluten free Long-leavened Pizza (24h) | Homemade flour mix »
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      Recipe Rating




    1. Andrea says

      January 29, 2023 at 7:06 pm

      5 stars
      I love how easy this cake was to make and how soft it came out. I really enjoyed it with my coffee in the morning

      Reply
      • Sweet Sensitive Free says

        January 31, 2023 at 11:34 am

        Definitely a great cake for breakfast 🙂

        Reply

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    Hi! So grateful you're here! I'm Sonia, welcome to my little Italian corner of the world where I share comforting recipes without gluten and mostly vegan, to help you enjoy a much easier and definitely tastier allergen-free life!

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