This Marble Cake will cheer you up as any cake with chocolate can do and even more since it is good for your health too, with no eggs or dairy, low in fat, plus it is gluten-free and refined sugar free, can it get any better than that !? oh and I have added to the chocolate batter a bit of coffee for even more wonderful aromas 😊
I once heard that baking calms the mind, I could not agree more … the elaboration of a recipe requires my full attention, while the perfumes, flavours and textures let my mind wandering free of any worries. The making of this marble cake has filled every single room in the house with delicate and sweet perfumes, which brings such a feeling of reassurance. And it is always with the same impatience and excitation as when I was a child that I observe the cake rising. I need to show some willpower to resist the urge to dig in as soon as it is out of the oven, but I have learned from my mistakes and know that cutting through a very warm cake will make it fall apart … so I show some more patience …
This cake was worth the wait! Every mouthful is a delight! Free of any worries and happy to know that the cake I have made is full of goodness.
Revisitons … Pâtissons!
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
Marvellous Marble Cake!
- 100 gr rice flour
- 80 gr cornflour
- 40 gr ground almonds
- 1 tsp. baking powder (gluten-free)
- 1 tsp. bicarbonate of soda
- 1/2 tsp. xanthan gum*
- 80 gr cane sugar
- 25 gr cocoa powder
- 1 pinch of salt
- 1 tsp. vanilla extract
- 2 tbsp. chia seeds (finely ground)
- 15 gr maple syrup + 30 gr
- 60 gr rapeseed oil or a neutral extra virgin olive oil
- 60 gr coconut cream
- 3 tbsp. of coffee dissolved in water
Grease a loaf pan and preheat your oven to 180°C.
Cover the chia seeds with water and let them sit for about 5 minutes.
In a large bowl whisk together the dry ingredients except for the cocoa which will be added later.
In a separate medium bowl, stir the oil, coconut cream and maple syrup (15gr). Add the chia seeds and keep stirring until well blended (the chia seeds tend to form little lumps!)
Mix the dry and wet ingredients together.
Divide the mixture into 2 equal portions and place in 2 different bowls. Flavour the 1st bowl with the vanilla extract.
In the 2nd bowl, add the cocoa, coffee, remaining maple syrup (30gr) and mix.
Using two spoons, pour the 2 mixtures into your loaf pan alternating between the vanilla mixture and the coffee/chocolate mixture. Next, insert a skewer or the end of a spoon into the batter and create big swirls all over the cake being careful not to overmix like I often do!
Place in the oven and bake for about 35 minutes or until golden. A skewer should come out clean.
Take the cake out of the oven and cool on a wire rack for 10 minutes. Remove from the pan and wait some more (willpower!) until completely cool, then slice it and check out if you got the marble effect!
*gives texture and elasticity to gluten-free cakes.