This gluten free marble pound cake is such a spectacular treat. Buttery vanilla bean pound cake mixed with a rich, deep chocolate pound cake all in one glorious dessert.
If you’re in the mood for a heavenly, dense, rich, and delicious cake but can’t decide between chocolate or vanilla, this gluten free Marble Pound Cake is exactly what you’re looking for!
This pound cake is insanely delicious. It’s got that beautiful buttery taste with a hint of vanilla and a deep, dark chocolate taste. It’s just sweet enough to satisfy your sweet tooth but it’s not so sweet that it’ll make you feel like you’ve just eaten a plate of sugar.
Dutch processed cocoa powder produces an intense chocolate flavor – like dark chocolate. I love to bake with it because it creates more flavorful baked goods than natural cocoa powder.
I must admit, this is the first time I had ever marbled anything. When I was a kid, I always asked for marble cake for my birthday because I could never decide between chocolate or vanilla.
My mom always delivered with a delicious homemade marble cake.
I’m not really sure why I had never attempted one myself, maybe it just seemed like too much work? I’m happy to report that making a marble pound cake is not much more work than making a regular cake.
Just a couple of extra steps (like two little ones that are super easy) and you’ve got yourself two gorgeous cake batters!
The marbling process is pretty easy as well. You just make a checkerboard pattern in loaf pan with half the vanilla batter and half the chocolate batter. Then you layer the second half of the batters on top but on the opposite batter.
So the chocolate now goes over the vanilla and vanilla over the chocolate. I should have taken pictures of this step (sorry!) but The Kitchn has some great step by step photos that will help you out if you get stuck.
How to Serve Pound Cake
I originally planned on topping this gorgeous marble pound cake with chocolate ganache. Then, I thought better of it and decided to leave it relatively plain with just a dusting of cocoa powder. The beauty of pound cake is you can keep it simple.
Less is more, especially since it’s already such a rich cake with all the butter, eggs, and sugar. HOWEVER with that being said, this marble pound cake would pair beautifully with a dollop of whipped cream, a dusting of powdered sugar, vanilla ice cream, or even some white chocolate ganache whipped cream if you’re looking to impress.
Simple but it’s simply delicious.
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Gluten Free Marble Pound Cake
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 C 1 1/2 sticks butter, softened
- 1 and 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp Rodelle vanilla paste
- 1/2 cup heavy cream
- 1/4 unsweetened Dutch-processed cocoa powder
- 1/4 C hot water plus 2 Tbsp
- 1 tsp Rodelle Organics Chocolate Extract
Instructions
- Preheat oven to 350 degrees and spray a 9×5 loaf pan with non-stick spray.
- In a medium bowl, sift and whisk together gluten-free flour, xanthan gum, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar. Beat in the vanilla paste and add the eggs one at a time.
- Mix in the dry ingredients and mix until just combined, scraping the bowl as necessary. Mix in the heavy cream.
- In a medium bowl, mix together the cocoa powder, hot water and chocolate extract until smooth. Add 1/3 of the cake batter to the bowl and gently stir until the chocolate is completely incorporated.
- To assemble the cake, start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (See example here)
- For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and chocolate over the vanilla. Use a knife to run a figure eight pattern through the batter several times to swirl the layers together.
- Bake at 350 degrees for 50-65 minutes or until cake tester comes out clean. Oven temps vary so check it after 50-55 minutes. My pound cake took a full 60 minutes to bake. Cool in the pan for 20 minutes before cooling completely on a wire rack.
Notes
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Even if my flour has xantham gym, I still add it?
No need to add it if it already has it premixed!
This came out really good! It doesn’t taste gluten free. I didn’t use the chocolate flavoring or vanilla paste (just vanilla extract). Also I used Hershey’s dark cocoa powder. I loved it!