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.
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.
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!
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.
Let me know in the comments if you try this recipe!
- 1 cup almond flour
- 3/4 cup buckwheat flour
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 2 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup maple syrup
- 1/2 cup vegan yogurt
- 1/2 cup almond milk
- 1/2 cup neutral oil (or melted coconut oil)
- 2 tsp vanilla extract
- 1 cup and 2 tbsp (200g) dark chocolate chips
- 2 tbsp almond milk
- 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 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!
Feel free to halve the recipe if you prefer to make just one small loaf.
- Serving Size: 1 slice
- Calories: 181
- Sugar: 11.9g
- Fat: 9.9g
- Carbohydrates: 22.5g
- Fiber: 0.9g
- Protein: 2.5g