• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • All Recipes
    • Appetizers
    • Breakfast
    • Dinner
    • Instant-Pot
    • Soups
    • Side Dishes
    • Salads
    • Desserts
    • Vegan Cheeses
    • How-To Guides
  • Shop
  • About
    • About
    • FAQ
  • EBOOK
  • Resources

Home » Recipes

Vegan Gluten-Free Marble Cake

By: Thomas Published: 17 Mar, 19 Updated: 13 Oct, 21 17 Comments

Jump to RecipePrintComments
5 from 5 votes
Vegan Gluten-Free Marble Cake

Vegan Gluten-Free Marble Cake

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?

Vegan Gluten-Free Marble Cake

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.

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

If you are looking for more cake recipes, check out Vegan Cream Cheese Banana Bread or this Fudgy Chocolate Layer Cake!

Let me know in the comments if you try this recipe!

Vegan Gluten-Free Marble Cake

Vegan Gluten-Free Marble Cake

Vegan Gluten-Free Marble Cake

Author: Thomas
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!
5 from 5 votes
Print Pin Review
Prep Time : 15 mins
Cook Time : 35 mins
Total Time : 50 mins
Servings 2 small loaves (about 20 slices)
Calories 181 kcal

Ingredients
 
 

  • 1 cup almond flour
  • ¾ cup buckwheat flour
  • ½ cup rice flour
  • ¼ cup tapioca starch
  • 2 tablespoon coconut sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup maple syrup
  • ½ cup vegan yogurt
  • ½ cup unsweetened almond milk
  • ½ cup neutral oil or melted coconut oil
  • 2 teaspoon vanilla extract
  • 18 tablespoon dark chocolate chips
  • 2 tablespoon almond milk
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 350 °F (175°C) and line two mini 5.75x3-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 tablespoon 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 ⅓ 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
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!
ebook cover
free ebook!

Download your 100-pages ebook

Subscribe to receive your free ebook “The Art of Vegan Cheese Making”!

Reader Interactions

Comments

  1. Rocine

    November 03, 2019 at 9:46 am

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

    Reply
    • Thomas

      November 04, 2019 at 12:01 pm

      I'm afraid it would completely change the texture and flavor of this cake.

      Reply
  2. Nidhjn

    January 05, 2021 at 8:22 pm

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

    Reply
    • Thomas

      January 09, 2021 at 9:21 am

      You might want to try coconut cream.

      Reply
      • Deb Z

        November 28, 2022 at 7:17 pm

        As a sub, how about cashew cream?

        Reply
        • Thomas

          November 30, 2022 at 7:07 am

          Yes, cashew cream should work too!

          Reply
      • Esther

        November 28, 2022 at 11:10 pm

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

        Reply
  3. Meera

    July 29, 2021 at 12:50 am

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

    Reply
    • Thomas

      July 30, 2021 at 6:41 am

      You're welcome Meera! I would not recommend it, it might work but the texture might be a bit more gritty.

      Reply
  4. Mala

    July 29, 2021 at 6:10 pm

    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.

    Reply
    • Thomas

      July 30, 2021 at 6:42 am

      Thanks so much for your great feedback Mala!

      Reply
  5. Richa

    September 01, 2021 at 3:00 pm

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

    Reply
    • Thomas

      September 02, 2021 at 6:26 am

      Thanks Richa! You could try sorghum or maybe quinoa flour, but I think you will have to adjust the amount of liquid as it might absorb more or less moisture.

      Reply
  6. Marie

    November 28, 2022 at 7:42 pm

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

    Reply
    • Thomas

      November 30, 2022 at 7:07 am

      Thanks Marie 🙂
      You should be able to keep it for 3-4 days at room temperature.

      Reply
  7. Sonja

    December 07, 2022 at 5:15 pm

    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!

    Reply
    • Thomas

      December 09, 2022 at 2:50 am

      I'm so happy to hear you and your kids love it! Thanks for your feedback Sonja!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




Primary Sidebar

Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

Learn more about me →

4-Week Vegan Meal Plan

Most Popular

  • Instant Pot Cauliflower Tikka Masala
  • How To Make Bánh Mì (Vietnamese Baguette)
  • Vegan Aged Camembert Cheese
  • Spicy Vegan Hot Pot
Please wait...

Thank you for sign up!

Footer

  • Quick Dinners
  • Vegan Cheese Recipes
  • Instant Pot Recipes
  • Vegan Desserts

About

  • About
  • FAQ
  • Privacy Policy
  • Blogging Resources

Join the Community!

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • Twitter

Copyright © 2022 Full of Plants.

x
The Art of Vegan Cheese Making

Receive your FREE 100-Page eBook with over 25 delicious vegan cheese recipes!


We promise not to spam you. You can unsubscribe at any time.
Invalid email address
Thanks for subscribing! You should receive your eBook soon!
Close Optin
We promise not to spam you. You can unsubscribe at any time.
Invalid email address
Thanks for subscribing!
x
The Art of Vegan Cheese Making

Receive your FREE 100-Page eBook with over 25 delicious vegan cheese recipes!


We promise not to spam you. You can unsubscribe at any time.
Invalid email address
Thanks for subscribing! You should receive your eBook soon!