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Vegan Gluten-Free Marble Cake

If there is one type of cake that I loved during my childhood, it is definitely a marble cake. This vegan, gluten-free 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 tastes delicious. You will never believe it’s gluten-free and refined sugar-free! Plus, it requires no bananas or applesauce! Ready to bake?

Vegan Gluten-Free Marble Cake

The type of flour and ratios were 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 helps 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.

I found out that using mainly coconut sugar as a sweetener was overpowering and was hiding the vanilla flavor, as well as making the cake a lot darker. So, to sweeten the cake, I went with maple syrup and just a couple of tablespoons of coconut sugar.

Next, we have the other wet ingredients: oil, almond milk, and yogurt! The addition of yogurt brings tenderness as well as moisture, plus it gives it a very subtle tanginess.

Vegan Gluten-Free Marble Cake

Once your batter is ready, divide it into two bowls. Add vanilla extract to one of them and melted chocolate to the other. The chocolate batter is super chocolatey, thanks to the addition of melted dark chocolate. I first tried by using cocoa powder, but the flavor was not as rich and deep, so go with dark chocolate!

Vegan Gluten-Free Marble Cake

While this cake may look dense, it isn’t dry or crumbly! It has hints of vanilla with a rich chocolate marble filling. I love having this cake with coconut or almond yogurt on the side. It can also be served with vanilla custard.

Vegan Gluten-Free Marble Cake

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Vegan Gluten-Free Marble Cake
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Recipe
Vegan Gluten-Free Marble Cake

Vegan Gluten-Free Marble Cake

5 from 6 votes
Author: Thomas Pagot
Rich and buttery marble cake with hints of vanilla and dark chocolate swirls! Soft and moist, this cake is gluten-free, refined sugar-free, and vegan!
Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes
Servings 2 small loaves (about 20 slices)
Calories 181 kcal

Ingredients
 

Instructions
 

  • Preheat oven to 350 °F (175°C) and line two mini 5.75×3-inch loaf pans with parchment paper.
  • In a large mixing bowl, whisk together the almond flour, buckwheat flour, rice flour, tapioca starch, coconut sugar, baking powder, and baking soda.
  • Add the maple syrup, vegan yogurt, almond milk, and oil. Mix until well combined.
  • Transfer about half of the batter to another mixing bowl. Melt the dark chocolate chips over a double boiler. Once melted, add it to one of the bowls with 2 tbsp of almond milk and mix until combined.
  • In the other bowl, stir in the vanilla extract and mix until combined. You should now have a chocolate batter and a vanilla one.
  • Pour 1/3 of the vanilla batter into the mini loaf pans. Next, pour half of the chocolate batter on top. Repeat with the vanilla batter and the chocolate one. Finally, pour the rest of the vanilla batter on top.
  • Bake for about 35 minutes if using two small pans or about 45-50 minutes if baking in a larger pan.
  • Let cool completely before removing from the pans.
  • Enjoy for breakfast, as a snack, or for dessert with vanilla custard or yogurt!

Notes

Feel free to halve the recipe if you prefer to make just one small loaf.

Nutrition

Serving: 1 slice | Calories: 181 kcal | Carbohydrates: 22.5 g | Protein: 2.5 g | Fat: 9.9 g | Fiber: 0.9 g | Sugar: 11.9 g
Course : Dessert
Cuisine : American, German
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Would this be possible to do not free? Could you sub the almond flour out?

Is there a sub for yogurt ? Its hard to fund vegan yogurts at my place.

As a sub, how about cashew cream?

5 stars
Muchas gracias. Tiene una pinta increible. Estoy deseando probarlo.

Thank you for the recipe! Do you think brown rice flour could work instead of white rice flour? Excited to try this out!

5 stars
Made this for my wife’s birthday. Absolutely delicious! So glad to have found your blog and this recipe. The vegan yogurt is a really awesome touch. We are a plant-based vegan family, always looking for amazing additions.

5 stars
The cake looks scrumptious. Can you suggest a substitute for buckwheat flour? Thanks

5 stars
This looks great! How long will it keep in the fridge and at room temperature? Thanks

5 stars
This cake is absolutely fantastic. Our family is vegan and gluten-free and it is difficult to find new tasty gluten free and vegan recipes. Even our kids love it! Thank you!

5 stars
Hello
For the first time after 5 years, I ate a very delicious cake. I am allergic to gluten and today I tasted the real pleasure of eating cake. Thank you very much ❤️❤️❤️❤️❤️❤️❤️❤️❤️🍰👌🏻