Cake recipes are one of my loves. I’ve been baking cakes for twenty years and getting a cake recipe just right really does warm my heart. I recently pulled out my copy of Joy of Cooking and looked for a cake recipe that would be fun to convert to gluten free. I decided on Marble Cake. Half chocolate, half vanilla. It’s the perfect imagery for a celebration of the kind of love the draws two people into on.
- 1 8″-10″ fluted cake pan or a 10″ loaf pan
- 4.5 oz. (1 cup) brown rice flour
- 3.5 oz. (3/4 cup) tapioca starch
- 3.5 oz. (3/4 cup) sorghum flour
- 1 tsp. xanthan gum
- 2.5 tsp. baking powder
- 10.5 oz. (1 1/2 cups) sugar
- 1/2 tsp. salt
- 8 oz. (1 cup) water
- 8 oz. (1 cup) oil*
- 1 tsp. vanilla extract
- 6 oz. eggs, separated (3 large chicken)
- 1 1/2 oz. unsweetened baking chocolate, melted
- 1 tsp. cinnamon
- 1/8 tsp. baking soda
I tested this with canola oil, but coconut oil will work too.
- Mix the flours, xanthan gum and baking powder together in a large mixing bowl. Whisk the flour with fork for 1 minute to spread the xanthan gum and baking powder evenly.
- In a separate large bowl begin mixing your liquids by pouring 6 oz. of heated water over the sugar. Stir until dissolved. Then stir in the oil, vanilla extract and salt.
- Add one third of the flour mixture to the liquids and beat at low speed until incorporated. Repeat 2 additional times so that all the flour is incorporated. Total mixing time for this step should be at least 5 minutes.
- Add the remaining 2 oz. of water and the egg yolks to the cake batter and mix for an additional minute.
- Preheat the oven to 350 degrees.
- Separate the batter into two equal portions. To one half add the melted baking chocolate, cinnamon and baking soda. Stir these ingredients in well. Then whip the egg whites to the soft peak stage. Stir 1/2 of the egg whites into the chocolate batter, and one half into the vanilla batter.
- Grease and flour your cake pan. Scoop portions of the dough into the cake pan alternating between the two batters to achieve the marbled effect. Bake the cake at 350 degrees until it reaches an internal temperature of 209F, or until a toothpick inserted in the middle comes out clean. The baking time will vary depending on the pan that use.
- Remove the cake from the pan a few minutes after you take it out of the oven and let it cool on the counter. Once it has cooled completely you may ice it with your choice of icing. The following is the one that I used.
Chocolate Buttercream Icing:
- 3 oz. unsweetened baking chocolate
- 3 Tbsp. unsalted butter
- 1/4 c. brewed coffee
- 1 tsp. vanilla extract
- 2 c. GF confectioner’s sugar
Melt the baking chocolate and butter in a saucepan over very low heat. Pour this into a mixing bowl and then stir in the coffee and vanilla. Gradually whisk in the confectioner’s sugar until it is fully incorporated. Let the icing sit at room temperature until it has thickened enough to ice the cake.