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Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe. Jump to Recipe
Since I posted this Peanut Butter Chocolate Marble Cake, (which has been made so many times!), I have had the gluten-free version in my todo list.
So this version is gluten-free, uses a mix of almond and rice flours and some chia for binding. No gums! I use cashew butter for the nut butter layer. You can use peanut butter, almond butter or other nut butter. Make the nut butter batter. Divide into 2 bowls. Add some cocoa to one and layer or swirl in and bake. You can also bake the batter swirled in a brownie pan for cake bars. Make these delicious nut butter chocolate marble cake and let me know how it turned out! More Valentine’s day dessert options here.
Nut butter batter layered with chocolate batter to make a gorgeous and delicious loaf that is soft, not dry and impresses everyone, glutenfree or not. The cake takes 15 mins to put together and works wonderfully as dessert or snack.
More gluten-free bakes
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake.
- Gluten-free Brownies
- Sweet Potato Blondies.
- Gluten-free Lemon Donuts.
- GF Fruit Cake.
- And many more here
Make the batter. Divide into 2 bowls. Add cocoa powder to one and a tbsp of rice flour to the other. Layer as you like or swirl in.
Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake
Ingredients
Dry:
- 1/2 cup white rice flour, , plus 1 tbsp
- 3/4 cup almond flour
- 1/4 cup potato starch
- 1.25 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp citric acid
Wet:
- 1/3 cup smooth cashew butter or peanut butter, or other nut butter at room temperature
- 3/4 cup non dairy milk, , room temperature
- 1 tsp vanilla extract
- 1/2 cup sugar, , 2 tbsp more for sweeter
- 1.5 tbsp oil
- 1/2 tsp vinegar, use 1 tsp vinegar if omitting citric acid
- 1 tbsp chia seeds or 1.5 tbsp flax seed meal
Chocolate Layer:
- 2.5 tbsp cocoa powder
- vegan chocolate chips for garnish
Instructions
- Prepare a heavy loaf pan (glass or stoneware) by lining with parchment. Preheat the oven to 350 degrees F. In a bowl, whisk 1/2 cup rice flour and rest of the dry ingredients and set aside. Add spices like 1/2 tsp cinnamon for additional flavor if you like.
- In another bowl, add all the wet ingredients and mix well. If they are not at room temperature, let the mixture sit for a few minutes to warm up, then whisk really well until the sugar and nut butter are well combined.
- Combine the wet and the dry and whisk well to make a smooth batter. Transfer half of the mixture to another bowl.
- To one bowl, add cocoa powder and whisk in lightly to just about combine. You can also add 2-3 tbsp chocolate chips for additional chocolateyness.
- To the other bowl add 1 tbsp rice flour and whisk in lightly.
- Add layers of the batters as you wish to the lined loaf pan (or add ladles of the batter and swirl lightly). I added nut butter layer, then chocolate and then nut butter. Sprinkle some chocolate chips on top.
- Bake for 40 to 45 minutes or until a toothpick from the center comes out clean. Cool for 5 minutes, then carefully lift from the pan. Do not let the cake sit in the hot pan for too long. Lightly cover with a kitchen towel or parchment and let it cool completely before slicing. Store on the counter for the day, refrigerated for upto a week. Warm to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this recipe! And I love that you avoid using soy, gums, etc. Especially since I’m living outside the US, the ingredient list you provide is actually quite manageable. I’m really excited to try this recipe!
awesome! Let me know how it turned out
What type of vinegar can you use, just plain white vinegar or can you use apple cider vinegar? I am excited to try this!
any will work
Richa, this is yum as! Thank you so much for creating another successful GF vegan loaf. I’m your biggest fan of the pumpkin loaf 🙂
One question on this loaf though. I made it exactly as per the recipe. Just a couple of changes – I din’t have any citric acid on hand, so used 1tsp vinegar as per the recipe. And I had brown rice flour, so used that instead of white. Also, I used chia seeds (not ground).. Hopefully that is what you meant in the recipe. My loaf was crumbly even after leaving it to cool completely. Was brown rice the reason or no citric acid? Or something else? Do you think flax seed meal is better than whole chia seeds?
hmm it could be brown rice flour. i dont usually use it because of the stronger flavor and i have heard of issues with rice flours (they behave differently dep on brands etc). how was the batter ? send me pictures of the batter and loaf on the fb page. it will be easier to troubleshoot with pictures.
Can corn starch be used in place of potato starch?
it might work, i prefer potato starch as it adds volume and better hold. If you use cornstarch bake the batter into 1-2 muffins to see how it is holding up. Or back all into muffins as the batter will hold more easily in smaller size with changes.
I have ALWAYS wanted to try making marble cake! This looks like the perfect recipe to start with because it includes chocolate and nut butter! Peanut butter always pairs wonderfully with chocolate, but honestly, cashew butter, almond butter, sunflower seed butter, and even tahini taste great with it!
This looks great but I have a question. Can the citric acid be left out without compromising the cake? I have both of your books and use them constantly and haven’t found a recipe yet that I didn’t like.
Thank you
You can leave it out. The bread might not rise as much depending on how everything else works out (gluten-free baking can be moody). You can possibly bake some batter into muffins and if they turn out fine then bake the rest into muffins as well as muffins are more forgiving than large loafs.
Can I sub brown rice flour for the white?
I have the same question!
Hi Richa! Thanks for the amazing recipe. Planning to make it for my family. Just wnated to ask what can be substituted for potato starch and citric acid?
Thanks once again
Usually the sub works fine. Some brown rice flour brands behave a bit differently (i.e absorb more liquid or tend to make things more crumbly.) try half brown rice flour and half oat.
Would millet flour work as a sub for almond flour (allergic) ? I have a lot of it. I’ve used hazelnut flour before but it’s quite expensive and strong tasting.
almond flour adds a lot of volume which millet will not. Different kind of flour and properties. You can possibly do half millet and half some nut (cashew, macadamia, hazelnut, pecan) flour or sunflower seed flour. To make nut flour, pulse the nuts with a tbsp of starch in a blender until a meal and use.
Hi, I just wanted to take a moment to thank you for posting these gluten free recipes. I really appreciate it, especially the use of “normal” ingredients as opposed to gums and other things. I’m newly gluten free, I’ve developed a huge sensitivity and allergy to wheat recently. These recipes have been very helpful since I still love wheat so much and miss it.
The recipe looks good and I hope to try it soon!
Thanks! let me know when you do! I keep trying out gluten-free baking every one in a while. I try to keep the gluten-free options as close to regular baked goods as possible as we want to be able to enjoy them gluten-free or not.
Can I sub all purpose flour for rice flour? Or even oat flour?
Looks so good I want to make in the morning with ingredients on hand
Love your recipes btw
if you want to use allpurpose flour(the regular with gluten flour), use this recipe https://fettabbau-trim.today/2015/07/peanut-butter-chocolate-marble-cake.html%3C/a%3E%3Cbr /> If you wantt to keep it gluten-free, then oat flour is a good sub
Hurrah~ gluten free — thanks so much.
finally, right!!