Gluten-free marble bundt cake is a swirled mixture of chocolate and vanilla batter. The gluten-free marble bundt cake is moist and full of chocolate and vanilla flavour. You can top this cake with my dairy-free chocolate coconut sauce (listed below), dark chocolate ganache or leave it plain. It is simply delicious!
Marble bundt cake is an easy gluten-free chocolate and vanilla swirl cake. In fact my recipe was originally called chocolate swirl cake in 2014 when I first shared it. I have taken new photos and updated blog post and then decided to change the name of the cake to gluten-free marble bundt cake. Still the same delicious cake recipe.
INGREDIENTS NEEDED TO MAKE CAKE:
- White Sugar
- Unsweetened Cocoa Powder
- Maple Syrup
- Eggs
- Softened Butter
- Oil
- Gluten-Free Flour Blend
- Baking Soda
- Gluten-Free Baking Powder
- Buttermilk
- Vanilla
- Unsweetened Shredded Coconut
Moist, buttery marble bundt cake is wonderful for any celebration or holiday dessert. Easily turn a chocolate or vanilla cake into a showstopper by swirling them together and baking it in a bundt pan. I swear bundt cakes just look so pretty once baked.
Looking for more gluten-free cake recipes? Try my recipes for gluten-free blood orange mini bundt cakes, gluten-free carrot cake, gluten-free lime and poppyseed cake, old fashioned jam cake, cream cheese swirl bundt cake and sour cream chocolate cake.
This gluten-free marble bundt cake is super moist. It has a rich chocolate cake swirling around a vanilla cake. Gluten-free bundt cake perfect for birthdays, celebrations or holiday desserts.
HERE IS HOW TO MAKE CAKE:
- Preheat oven to 325 degrees.
- Grease a bundt pan very well. First use spray, butter or oil and then sprinkle tapioca starch all over the pan.
- In a small saucepan add the sugar, cocoa powder, water and maple syrup and bring to a boil. Stirring occasionally. Once boiled remove from heat and add the baking soda and stir well.
- In a medium bowl add the butter and sugar and beat well.
- Add the eggs and oil and beat on medium speed until combined and smooth.
- In a small bowl add the dry ingredients and whisk.
- Add dry ingredients to wet and mix on low speed.
- Add the buttermilk and vanilla and beat on medium speed until batter is very smooth.
- Fold in the coconut.
- In a small bowl add 1 cup of batter to the cocoa mixture and stir well.
- Spoon 1/2 of plain batter into greased and floured bundt pan.
- Top with the cocoa batter.
- Top with rest of the plain batter and use a knife to swirl batter together. Do not over mix.
- Bake in oven for 60-70 minutes.
- Remove from oven and allow to cool completely before removing cake from the bundt pan.
- Once cooled you can glaze with chocolate coconut sauce(recipe below).
A wonderful gluten-free bundt cake for anyone who loves the combo of chocolate and vanilla flavours swirled together. The bundt pan crates a beautiful shape and makes the gluten-free marble cake a centerpiece at any dessert table. Top it with my dairy-free chocolate coconut sauce and it is over the top amazing. It definitely impresses!
With swirls of chocolate and vanilla in every bite, this gluten-free marble bundt cake is hard to resist. The perfect balance of chocolate and vanilla. It is delicious with a cup of tea or coffee in the afternoon as well as a nice glass of wine in the evening for dessert.
If you are going to eat cake, make it this gluten-free marble bundt cake. Swirls of chocolate and vanilla batter baked together. This gluten-free cake recipe is so good, you are going to make it for every birthday celebration and holiday dessert. The whole family will enjoy it!
HERE ARE MORE CAKE RECIPES:
- Gluten-Free Peanut Butter Bundt Cake
- Cream Cheese Swirl Bundt Cake
- Old Fashioned Jam Cake
- Gluten-Free Carrot Cake
- Chocolate Cake Roll
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Gluten Free Marble Bundt Cake
Equipment
- 1 whisk
Ingredients
- 4 Tbsp white sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup water
- 2 tbsp Maple syrup
- 1/4 tsp baking soda
- 1 3/4 cup softened butter
- 5 large eggs
- 2-2 1/2 cups gluten free flour blend
- 2 tsp baking powder
- 1 3/4 cups white sugar
- 1 cup Buttermilk Or milk of your choice and add 1/2 Tbsp white vinegar to it
- 2 tsp gluten free vanilla
- 1 cup unsweetened raw shredded coconut
Instructions
- Preheat oven to 325 degrees.
- Grease a bundt pan very well. First use spray, butter or oil all over inside of pan. Then sprinkle tapioca starch all over inside of pan.
- In a small saucepan add the sugar, cocoa powder, water and maple syrup and bring to a boil stirring occasionally. Once boiled remove from heat and add the baking soda and stir well.
- In a medium bowl add the sugar and butter and beat well.
- Add the eggs and oil and beat on medium speed until combined well and smooth.
- In a small bowl add the dry ingredients and whisk.
- Add dry ingredients to wet and mix on low speed.
- Add the buttermilk and vanilla and beat on medium speed until batter is very smooth.
- Fold in the coconut.
- In a small bowl add 1 cup of plain batter to the cocoa mixture and stir well.
- Spoon 1/2 of the plain batter into the bundt pan.
- Top with the cocoa batter.
- Top with the rest of the plain batter and use a knife to swirl batter together. Do not over mix.
- Bake in oven for 60-70 minutes.
- Remove from oven and allow to cool completely before removing cake from bundt pan.
- Once cool you can top with the chocolate coconut sauce.
Gluten and Dairy-Free Chocolate Coconut Sauce
Ingredients
- 2 egg yolks
- 1 cup coconut milk
- 1/2 cup honey
- 1 cup Enjoy Life mini chocolate chips
- 1/4 cup coconut oil
- 1/2 cup unsweetened shredded coconut
- 1/2 cup toasted slivered almonds Optional
Instructions
- In a medium saucepan on low heat, whisk the egg yolks, coconut milk, honey and oil.
- Increase heat to medium and add the chocolate chips.
- Stir constantly until chips are melted.
- Cook for 3-5 minutes.
- Remove from heat and add the shredded coconut and if you want the optional nuts.
- Let cool for a bit and sauce can be poured over cake.
- This sauce is dairy free and would be great served warm over ice cream.