Description
Gluten-free Neapolitan marble cake is a delightful dessert that marries rich chocolate and creamy vanilla flavors in a beautifully swirled pattern. This cake is not only visually stunning but also perfectly moist and fluffy. Ideal for special occasions or as a sweet treat at home, it caters to gluten-sensitive individuals without compromising on taste. Serve it with whipped cream or fresh berries for an extra indulgence!
Ingredients
Scale
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tsp gluten-free baking powder
- 3 large eggs
- 1 cup whole milk (or non-dairy alternative)
- ½ cup unsalted butter (softened)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray.
- In a large bowl, combine gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, milk, and melted butter until smooth. Add to the dry ingredients and mix until combined.
- Divide the batter in half; mix cocoa powder into one half until fully incorporated.
- Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan. Swirl gently with a knife.
- Bake for 50-60 minutes until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Always sift gluten-free flour before using to avoid lumps in your batter. For added flavor, consider incorporating almond extract or folding in chopped nuts. Store leftovers in an airtight container at room temperature for up to three days.