Last week, I really fancied making a cake as I don’t often buy gluten free snacks as they’re expensive, and I’d run out of sweet treats! I decided to make a marble cake! I’ve made Chocolate Marble Muffins before, but sometimes you just need a big slice of cake with a mug of strong tea. Perfect!
While this recipe is low FODMAP, you may want to reduce or avoid the use of white chocolate if you are cutting out dairy during elimination (alternatively a dairy free white chocolate could be used). The whole recipe could be made dairy free by using a dairy free margarine and dairy free chocolate to decorate.
- 225 g Butter
- 225 g Caster sugar
- 225 g Gluten free self-raising flour
- 4 Eggs
- 1 tsp Vanilla essence
- 3 tsp Cocoa powder
- 50 g White chocolate
- 50 g Milk chocolate
- Preheat the oven to 180 degrees/gas mark 4. Cream the butter and sugar together in a mixing bowl. Add the eggs and the flour gradually, folding as you go.
- Split the mixture into two separate bowls, with approximately half the mixture in each.
- In one bowl, add the vanilla, and in the other, add the cocoa powder. Mix both well.
- Spoon each mixture alternately into a 20cm lined tin, until each is used up.
- Using a cake tester, swirl the mixtures together slightly. Make sure the mixture is levelled out (give it a gentle wiggle), then bake for 50-55 minutes.
- While the cake cools, melt the milk chocolate and white chocolate (I placed them in the microwave for 30 seconds or so, checking and stirring regularly). Using a teaspoon, drizzle the chocolate onto the cake, one at a time, to create a marbled effect. Leave to set and enjoy.
I hope you enjoy this gluten free, tummy friendly cake. It’s fun to bake, looks great, and most importantly it tastes really good. It lasts quite a few days in airtight container too.
As always, let me know if you give this recipe a try, I love seeing your bakes.