Gluten Free Marble Bundt Cake
Gluten-free marble bundt cake is a swirled mixture of chocolate and vanilla batter. The cake is moist and full of chocolate and vanilla flavour. Top with my dairy-free chocolate coconut sauce and it is the perfect celebration or holiday dessert.
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.
Tried this recipe?Let us know how it was!