Marble cake (gluten and dairy free)
My chocolate marble loaf cake combines a chocolate and vanilla swirled sponge with a chocolate buttercream topping. It’s gluten and dairy free and the perfect treat served with a cuppa! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the cake and buttercream topping?
For both the cake mixture and the buttercream I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will this cake last?
My marble loaf cake will last in an airtight container for up to 3 days but is always best served on the day you make it.
Which cocoa powder do you use?
For this recipe, and the majority of my chocolate bakes I use the Dr Oekter Fine Dark Cocoa Powder which is naturally gluten and dairy free.
Which dairy free chocolate chips do you use for the topping?
For this recipe and the majority of my baking, I use the Moo Free Dairy Free Baking Chocolate Chips.
How do you get the swirl pattern in the cake?
To achieve the swirl pattern in this loaf cake simply spoon half the vanilla batter into your cake tin followed by half the chocolate mixture. Swirl the 2 mixtures together with a skewer and then add the rest of the vanilla mixture followed by the rest of the chocolate mixture. Swirl again with a skewer.
Marble Cake
Ingredients
For the cake
- 200 g dairy free butter
- 200 g caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 225 g gluten free plain flour
- 2 tsp baking powder
- 1/4 tsp xantham gum
- 1/4 tsp salt
- 3 tbsp dairy free milk
- 2 tbsp cocoa powder
For the buttercream and decorations
- 100 g dairy free butter
- 170 g icing sugar
- 30 g cocoa powder
- Chocolate chips/buttons (to decorate)
Instructions
For the cake
- Preheat the oven to 180°C and grease and line a standard loaf tin.
- Add dairy free butter and caster sugar to a large bowl and beat with an electric whisk until creamy. Add the eggs one at a time and continue to whisk until combined. Add the vanilla and whisk again.
- In a seperate bowl mix gluten free plain flour, baking powder, xanthan gum and salt. Add the dry ingredients to the wet ingredients and mix well. Add 2 tablespoons of dairy free milk and mix again.
- Place a third of the mixture in a separate bowl and add cocoa powder and 1 tablespoon dairy free milk. Mix well.
- Spoon half of the vanilla batter into the lined loaf tin followed by half the chocolate mixture. Use a skewer to swirl the mixtures together to create a marble effect. Spoon the rest of the vanilla mixture into the tin followed by the rest of the chocolate mixture. Swirl again.
- Bake in the oven for 45-50 minutes, until a skewer comes out clean. Leave to cool in the tin before making your buttercream.
For the buttercream
- Make the buttercream by whisking the dairy free butter in a large bowl with an electric whisk until creamy. Slowly add the icing sugar and cocoa powder and continue to whisk until combined, this can take up to 5 minutes (be patient, it will come together eventually!).
- Spread the buttercream on top of the cake and top with dairy free chocoalte chips. Enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.