Double Chocolate & Raspberry Marble Cake (Gluten Free)
I’ve wanted to have a go at creating a marble cake for a while, the swirls of chocolate and vanilla sponge just have such a cool effect. However, I remembered marble cakes from my gluten eating days as being a little dry - the last thing you want when making a bake gluten free!
So, for my marble cake I decided to do something a bit different. I paired the chocolate and vanilla sponge with raspberries and a white chocolate icing for the ultimate chocolatey treat. The raspberries add extra moisture to the cake (which isn’t dry, promise), and the sweetness of the white chocolate icing is set off perfectly buy the zingy raspberries.
As we’re currently in lockdown, I’m loving baking loaf cakes as there’s something so satisfying about a slice of loaf cake and a cup of tea in the afternoon. If you don’t have a loaf tin it’s worth the investment - they are super easy to use and save you having to use two tins and make a filling for the centre.
Dairy free? You could make this dairy free by using dairy free butter (the Stork baking block is great) and dairy free white chocolate for the icing.
Got no baking powder? Don’t worry, I’ve tried it without and it works fine.
If you make my double chocolate and raspberry marble cake I’d love to see the results! You can share them with me on Instagram @the.gfg
Ingredients
For the cake
240g gluten free self raising flour (I use Doves Farm)
240g caster sugar
240g unsalted butter, softened
4 eggs
1tsp xanthan gum
1tsp baking powder
1tsp vanilla extract
2tbsp cocoa powder
2tbsp hot water (from the kettle)
100g raspberries
For the icing
220g icing sugar
110g unsalted butter (softened)
100g white chocolate
1tsp vanilla extract
50g raspberries to decorate
Method
Preheat the oven to 180° C. Grease a loaf tin with butter or oil.
Add the flour, caster sugar, butter, eggs, vanilla extract, baking powder and xanthan gum to a large bowl and combine until you have a lump free batter. You could use an electric mixer if you prefer.
Split the mixture between two bowls. Mix the cocoa powder with the 2tbsp hot water until dissolved and add to one of the bowls, stirring until combined.
Gently fold half of the raspberries into each bowl.
Dollop the cake mixture into the loaf tin, alternating between the two batters to create the marble effect. If you have a skewer, you can then gently run it through the batter making S shapes for a more marbled effect.
Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
Meanwhile, make the icing. Melt the or chocolate in a bain marie (a heatproof glass bowl over a pan of barely simmering water). I’ll admit I have also done it in the microwave in 15 second increments and it works fine, just make sure the chocolate doesn’t burn.
Beat the butter, then gradually add in the icing sugar. If the mixture is too stiff you can add 1tsp milk. Beat until combined, then stir in the melted white chocolate and vanilla essence.
When the cake is done, leave to cool in the tin for 10 minutes then move to a wire cooling rack until completely cooled before icing. Decorate with grated white chocolate (if you have some left) and raspberries.
