If you're anything like me who has a soft spot for marble cakes, then hey, high five! It's one of the first cakes that I ate when I was growing up. Nostalgia!
But that's not the reason why I want you to make it. The reason is because this gluten-free marble cake is super soft and moist and is extremely easy to make. And trust me, it's equally delicious compared to the classic one!
Texture and flavour - Soft and tender cake of vanilla and chocolate (the best of both worlds), not overly sweet with that soft nutty hint to it.
Size - 1 loaf, serves for 14 people.
Level - Extremely easy, only whisking by hand.
Occasion - Any time that you want to enjoy some bakes but would also prefer a healthier choice. This is it.
Lets Talk Ingredients
Oat flour - I use whole oat flour, which you can still feel the super tiny oat pieces, and it's also off white colour.
MAKE YOUR OWN: Blend your breakfast oats to a fine texture and only then measure it. This is because 1 cup oats does not equal 1 cup oat flour.
Almond flour - Is with thinner grind compared to almond meal, which I prefer as the texture is closer to the conventional wheat flour. Meaning it produces better baked goods. You can use almond meal, it's fine also.
Honey - You can use any liquid sweetener of choice. Just know that honey also helps giving the cake a soft and moist texture.
Milk - Skimmed, almond, soy, oats.. they all work great.
What Makes This A Healthier Cake?
We refer to the term healthy as using natural ingredients and least processed food as possible. Why? Because the ingredients are not only better but also give nutritional benefits in return.
Oat flour fulls you more than all purpose flour and is high in fibre. Almond (flour) helps reduce heart conditions. Honey is antioxidant. Just giving few examples here.
Having said that, it doesn't mean that it's low calorie because low calorie food does not always use natural and less processed ingredients. There's a difference. So although this cake is made with natural ingredients, portion control is always a must. It's not as easy but we have to do it!
More Healthy Recipes
- Oats and banana muffins
- Carrot cake muffins with glazing
- No-bake mango cheesecake
- Oat chocolate sheet cake with frosting
- Invisible apple cake (70% fruit)
Gluten-free marble cake
- Bowls (1 big and 1 small)
- Loaf pan of 4.4x10 inch (11x25 cm)
- 1 ½ cup oat flour (195 g)
- ¾ cup almond flour (100 g)
- 2 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup honey (190 g)
- ½ cup coconut oil (125 ml)
- 1 tablespoon vanilla
- 3 large eggs , room temperature
- ¾ cup milk (190 ml), room temperature
- 2 tablespoon unsweetened cocoa powder (16 g), sifted
- 1 tablespoon milk , room temperature
- some healthy chocolate sauce or frosting (optional)
- Mix all of dry ingredients into a bowl, set aside.
- Add honey, oil, eggs and vanilla extract into a bowl. Whisk until well combined. Now add in milk and mix everything good.
- Add dry ingredients in and whisk until you get a smooth batter with no lumps. Pour ⅓ of batter into a different bowl. To that bowl, add in cocoa powder and whisk everything to combine.
- Pour white batter into a 4.4x10 inch (11x25 cm) loaf pan that has been greased and lined. Now pour in the chocolate batter.
- Using a knife, make swirls all over to create marble effects.
- Bake in a preheated oven at 320ºF (160ºC) for 55 minutes or until fully cooked. Remove from the oven and cool completely before slicing.
- Optional: once cooled, drizzle the top with some healthy chocolate frosting.
How To Store
- Store this cake in airtight container at room temperature up to 2 days. Store in the fridge up to 4 days. Bring back to room temperature before eating.
- To Freeze: cut cake in portions and place on a baking sheet, with some distance between each other. Place in the fridge for 30 minutes until they harden and then wrap them individually with cling film. Place in a ziploc bag and into the freezer.
- To defrost: Thaw at room temperature.
- Nutrition values calculated for 1 slice without chocolate sauce.
- Use portable oven thermometer to get the accurate temperature for your oven (I use it all the time).
Originally published on Sep 7, 2017. Updated with improved text and pictures on Aug 19, 2021.