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.
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.
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