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!
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