Magical Marble Cake!

A blend between my Yellow Cake and Cakes to give a Fan favorite – the Marble cake!

Click Here to download PDF.

Ingredients:

Chocolate Mix

• ¾ cups gluten free flour without xanthan gum (Bobs Red Mill)
• ½ cup sugar
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons oil
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• ½ cup cold water

Yellow Cake mix

• 1  3/4 cups Gluten-Free All-Purpose Flour (Bobs Red Mill)
• 1 cup Sugar
• 1  1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Dairy Free Milk
• 2 tsp Vanilla Extract
• 1/2 cup Oil
• 1 Tbsp White Vinegar
• 2 Tbsp Applesauce

Tools:

• 1 set dry measuring cups
• 1 set measuring spoons
• 1 liquid measuring cup
• 2 large mixing bowls
• 1 large spoon or whisk
• 1 8-inch round or square cake pan or loaf pan
• 1 cooling rack
• Timer or Clock
• Oven Mitts
• Parchment paper or GF Butter or spray

Instructions:

1. Preheat your oven to 350°. If using a dark pan reduce oven temperature to 340°.
2. Line your pan with parchment paper or spray / grease your loaf pan or 8-inch baking pan and put aside.
3. Combine the Chocolate Mix in one bowl and then put aside
   • Combine the Chocolate Mix dry ingredients (flour, sugar, cocoa powder, baking soda & salt) in your large mixing bowl.
   • Pour in the Chocolate Mix liquid ingredients (oil, vanilla, vinegar & cold water). Mix all the ingredients together until just combined.
   • Put aside until ready to mix with the completed Yellow Cake mixture before cooking
4. Combine the Yellow Cake Mix in the other bowl
   • Combine the Yellow Cake dry ingredients (flour, sugar, baking soda & salt) in your second large mixing bowl.
   • Add the Dairy Free milk, vanilla extract, oil, vinegar and applesauce and mix using a hand whisk or spoon until all the lumps are gone. If a few small lumps remain, that’s fine.
5. Pour the Yellow Cake batter into your pan until the pan is half full.
6. Pour ¼ cup of chocolate cake mixture in a line down the center of the cake.
7. Placing a knife halfway down into the batter and use a back and forth motion to create a swirl between the chocolate and yellow cake.
8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
9. Allow cake to cool for 5 minutes in the pan, then transfer cake to cooling rack and leave for at least 5 minutes before eating.

Tip:           It will make a more distinct difference between the Yellow and Chocolate cakes if you swirl the knife once. For a more blended mixture swirl the knife more.

Tip:           You can substitute lemon juice for apple cider vinegar

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