Gluten Free Marble Bundt Cake
This nostalgic Gluten Free Marble Bundt Cake combines golden vanilla and rich chocolate swirls into a moist, tender dessert that’s as beautiful as it is delicious — made without gluten, but full of bakery-style flavor.
Equipment
- 10-cup bundt pan
- mixing bowls
- whisk
- rubber spatula
- sifter
- toothpick or cake tester
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca starch
- 2 tsp baking powder
- 3/4 cup cane sugar
- 3 eggs
- 3/4 cup Greek yogurt (or dairy-free alternative)
- 1/2 cup neutral oil (e.g., avocado or light olive oil)
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tbsp brewed coffee (optional, for chocolate batter)
Instructions
- Preheat oven to 350°F (175°C) and thoroughly grease a 10-cup bundt pan. Set aside.
- In a large bowl, whisk eggs, sugar, yogurt, oil, and vanilla extract until smooth.
- In a separate bowl, sift together almond flour, tapioca starch, and baking powder. Gradually mix into wet ingredients to form a smooth batter.
- Divide batter evenly into two bowls. To one bowl, add cocoa powder and brewed coffee. Stir until fully incorporated.
- Alternate spoonfuls of vanilla and chocolate batter into the bundt pan. Use a skewer or knife to gently swirl.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Use a high-quality cocoa powder and brewed coffee to deepen the chocolate flavor. Always sift dry ingredients for a smooth batter. Store covered at room temp for 2 days or freeze slices for longer storage. Pairs well with powdered sugar or chocolate glaze.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 62mgSodium: 120mgPotassium: 160mgFiber: 3gSugar: 15gVitamin A: 150IUVitamin C: 0.1mgCalcium: 80mgIron: 1.2mg
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