A vegan, gluten-free marble cake that lovers of cake classics will love.
Not only is it fluffy, juicy and super chocolatey, it could also be eaten as breakfast. It is prepared with oats and is therefore a marble cake without gluten.
The marble cake does not require any "flour", eggs, butter, milk or oil. Enchant your guests at the next birthday or celebration or just prepare it as a healthy snack.
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A marble cake is a batter, in which half of the dough is darkened with cocoa powder.
If you've ever eaten a marble cake, it's often airy and juicy.
But you want to eat a healthier alternative that is not full of sugar and butter, eggs? Then you should definitely take a look at this cake here.
It has a simple, easy taste and if you like the taste of oats, you will surely love this vegan and gluten-free marble cake.
What awaits you here? I'll show you here how you can make the perfect marble cake without gluten.
And on top of that you get tips and replacement options for certain ingredients. How best to store it. And more. So be excited and have fun baking.
Now let's take a closer look at the preparation of the gluten-free marble cake, because we make it entirely without dairy products and eggs.
Here you will not only find detailed instructions, but also alternative options for certain foods.
Before we even start talking about alternatives and the preparation, I would like to first list what we use in the vegan and gluten-free marble cake.
If you see the ingredients, you could certainly serve it for breakfast or brunch.
You can find the exact quantities below in the recipe card, which you can also print out on request.
Ground Oats (fine oat flour)
Blanched Almond Flour or Ground Blanched Almonds
Sweetener of your choice (Coconut Sugar, Maple Syrup, or Date Puree)
Sparkling Water (unflavored)
Apple Cider Vinegar
As you can see, you could actually bake a breakfast cake out of it. 😉
Almond Flour and Cashew Butter Substitutes
To get a juicy cake that is as fluffy as this vegan marble cake, you don't need a highly processed oil with empty calories.
However, what you need are healthy fats that you can replace with the oil / butter or margarine. Healthy fats come e.g. in nuts and seeds. And so we have a great and tasty alternative to oil.
In this gluten-free marble cake you will find ground almonds, which should not be replaced by flour or the like. These are important to get the perfect texture.
However, you could replace them with hazelnuts, macadamia, cashews or the like. What I have not yet tried is to use seeds such as sunflower seeds or sesame for nut allergy sufferers, instead of almonds.
Almonds are relatively neutral in taste and blanched almonds also make the dough nice and bright.
If you want to grind the almonds yourself, you can put them in a high speed blender and blend them until you get a fine flour.
If you give it a try with seeds, please let me know. Or do you have experience with nut replacement, which is relatively neutral in taste, then I look forward to reading from you in the comments below.
Now let's take a look at the cashew butter, which gives the cake the extra juiciness we want.
Now you don't want to fall back on cashew butter, then you can also use blanched almond butter. Tahini (sesame paste) or sunflower seed butter are also suitable.
If we want to bake the vegan marble cake gluten-free, we lack the sticky protein (gluten), which holds the cake together and makes the cake rise.
Have you ever heard of seitan? This is made from 100% gluten and literally explodes when cooking / steaming. So you can imagine what the little gluten in the cake does.
So a binder has to be used and since we don't use eggs either, what makes the cake so fluffy and conjure up the perfect texture. This is where the potato starch comes in.
I have already used normal corn starch and tapioca starch, but neither works as well as the potato starch. The potato starch gives the gluten-free marble cake the perfect consistency. Do you have a special ingredient that you like to replace gluten with?
You don't want to use oats because you may not like the taste or other reasons? Then you can replace the oat flour with rice flour.
You can easily grind the rice grains very finely in your high-performance mixer.
If you want to use rice flour, you can replace it 1:1. However, I would slowly pour in the liquid, otherwise the dough may become too liquidy.
Just try out how much liquid you need. The dough should not be too liquid, but rather a slightly firmer batter.
Sparkling Water Replacement
As you can see in the list of ingredients above, we use sparkling water. This serves to make the cake airy.
You can of course also use non-carbonated water. The sodium bicarbonate (baking powder) makes the cake particularly airy.
You can also add ½ teaspoon apple cider vinegar instead.
Now let's take a look at how we prepare the marble cake.
Start by preheating the oven to 350°F (180°C). Now take a small approx. 8” (20 cm) springform pan and prepare it. You can grease them lightly and sprinkle them with breadcrumbs (gluten-free).
This helps to prevent the cake from sticking. If you are using a silicone mold, you may not need to grease the mold.
If you have an idea how to prepare the cake pan without greasing, then feel free to send me the tips :). I am always happy to learn new things.
Now take all the moist ingredients except for the sparkling water and the 2 tablespoon almond milk and stir them until creamy. You can also use a high speed blender.
Now weigh the dry ingredients but leave out the cocoa powder. Now add the cream and the sparkling water to the dry ingredients and stir until there are no dough clumps left.
You can use the stand mixer or a hand mixer. It should go fairly quickly.
Now pour half of the batter into the prepared cake pan.
In the other half, add the cocoa powder and 2 tablespoons of almond milk and mix until the dough is dark and the cocoa powder is stirred in.
Spread the dark dough over the light dough and bake the cake in the preheated oven for about 20-30 minutes.
Test with a toothpick to see if the dough is baked.
Let the cake cool completely before you remove it from the form.
Melt the chocolate and use it to coat the cake. If desired, you can use chopped nuts and sprinkle the cake.
Prepare in advance
You can prepare the marble cake 1-2 days in advance. To do this, simply store the cake in a cake container and put it in the fridge.
You can serve this cake to the coffee table or next cup of tea or coffee. Or as a dessert.
With this marble cake, you don't need to feel guilty when serving it for brunch or breakfast.
Do you have leftovers from the marble cake, then I have two options for you to store it.
The cake keeps in the fridge for about 4-5 days. Simply store the gluten-free marble cake in a closed container such as a cake container.
To serve, leave the cake at room temperature about 30 minutes beforehand, so the cake is not too cold.
Freeze the marble cake in portions. Here the cake should keep in an airtight container for about 4 months.
To serve, simply remove the cake the evening before and let it thaw in the fridge. If you don't have a chocolate icing on top, you can also bake it up briefly.
And only coat it with the melted chocolate afterwards.
Grind the oats into fine flour. This is how you get the best result.
Do the same with the blanched almonds. Grind until you get a fine almond flour. I like to use the speed blender for this.
The dough is a little thicker than normal batter. The oats absorb the liquid relatively quickly.
More vegan Cakes:
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