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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.
Love your recipes!
Does citric acid+vinegar in the recipe work differently from only vinegar?
How would you replace vinegar altogether with citric acid?
Can you please explain the quantities in the video for flour and white flour? The video ingredients don’t match your written recipe. I’m okay with flour. I just don’t know the quantities. Or is there a gluten version of this recipe on a different link?
Thank you as always for your delicious recipes.
Never mind. I found the link.
https://fettabbau-trim.today/2015/07/peanut-butter-chocolate-marble-cake.html%3C/a%3E%3C/p%3E
Cheers!
Yes this is a glutenfree vrsion and the peanut one is with gluten version. in both you can use any nut butter of choice. Direct flours subs dont work between with and without gluten flours, so i have separate recipes 🙂
Thank you, Richa. You’re the best! I have been circulating your recipes to my family and friends encouraging them to try these tasty vegan recipes. You really know how to transform and adapt recipes!
Cheers!
Can almond flour be substituted with regular/whole wheat flour? Would I have to make any other adjustments to get a decent texture with it?
I have a regular flour version on the blog already. Use that recipe
https://fettabbau-trim.today/2015/07/peanut-butter-chocolate-marble-cake.html%3C/a%3E%3C/p%3E
direct subs between gluten flours and glutenfree flours doesnt work.
Could I use hydrated nut powder (i.e. PB2) instead of nut butter? Nut butters give me heartburn but nut powders don’t.
that might work. Bake the batter into 1muffin to check if the consistency is working out fine and adjust with a bit more flour if needed
Hi Richa, I just love the creativity of your recipes. You’re brilliant with food. However, I am on a vegan keto diet, and I’m wondering how I can substitute flour and sugar in your recipes with super low carb versions? In this recipe, how can I replace the potato starch, sugar, and white flour? (The almond flour is fine.) Thank you!!! <3
It would be hard to change these many things in this recipe. Try this recipe instead. Omit the raw sugar and add stevia or other sweetener if needed. The bread i sweet with ripe bananas, so you dont need much. omit the starch, you can add a tbsp chia seeds to the batter for better hold which will be missing coz of the starch, and bake the batter into muffins as those need less hold in the batter. https://fettabbau-trim.today/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html%3C/a%3E%3C/p%3E
The recipe https://fettabbau-trim.today/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html%3C/a%3E%3C/p%3E
Awesome! It’s a great pleasure to visit here, I found delicious dishes here and I would like to visit again here.
You list 1/2 cup white rice flour, plus 1 tbsp. You say to mix all dry ingredients together. Did you mean to have us save the 1 tbsp. for #5, or is that yet another 1 tbsp. rice flour?
Yes, just the 1/2 cup to beign with and add 1 tbsp later. i’ll update the instructions to be clear
Hi, thank you for another great recipe. I used buckwheat instead of rice, turned out great ☺
AWesome!
Thanks for sharing your thoughts on vegan places
in austin. Regards