If there is one type of cake that I loved during my childhood it was definitely a marble cake. This marble cake has a pound cake texture, it’s rich, perfectly moist, chocolatey, and full of vanilla flavor.
It took many attempts before getting the texture and flavor right but it was worth it in the end. This cake has absolutely no grittiness, is perfectly moist, easily sliceable, and it tastes delicious. You will never believe it’s gluten-free and refined sugar-free! Plus it requires no bananas or applesauce! Ready to bake?
The type of flours and ratios was definitely the hardest part to tweak. In the end, I went with almond flour combined with buckwheat flour, rice flour, and a bit of tapioca starch. The almond flour gives it a soft texture while the buckwheat and rice flour help make the cake denser and easily sliceable. Tapioca starch binds everything together. I would not recommend substituting this mix with a store-bought gluten-free mix as the texture would be very different….