If you're anything like me who has a soft spot for marble cakes, then hey, high five! It's one of the first cakes that I ate when I was growing up. Nostalgia!
Save This Recipe!
We'll email this post to you, so you can come back to it later!
But that's not the reason why I want you to make it. The reason is because this gluten-free marble cake is super soft and moist and is extremely easy to make. And trust me, it's equally delicious compared to the classic one!
Jump to:
Recipe Highlights
Texture and flavour - Soft and tender cake of vanilla and chocolate (the best of both worlds), not overly sweet with that soft nutty hint to it.
Size - 1 loaf, serves for 14 people.
Level - Extremely easy, only whisking by hand.
Occasion - Any time that you want to enjoy some bakes but would also prefer a healthier choice. This is it.
Lets Talk Ingredients
Oat flour - I use whole oat flour, which you can still feel the super tiny oat pieces, and it's also off white colour.
MAKE YOUR OWN: Blend your breakfast oats to a fine texture and only then measure it. This is because 1 cup oats does not equal 1 cup oat flour.
Almond flour - Is with thinner grind compared to almond meal, which I prefer as the texture is closer to the conventional wheat flour. Meaning it produces better baked goods. You can use almond meal, it's fine also.
Honey - You can use any liquid sweetener of choice. Just know that honey also helps giving the cake a soft and moist texture.
Milk - Skimmed, almond, soy, oats.. they all work great.
What Makes This A Healthier Cake?
We refer to the term healthy as using natural ingredients and least processed food as possible. Why? Because the ingredients are not only better but also give nutritional benefits in return.
Oat flour fulls you more than all purpose flour and is high in fibre. Almond (flour) helps reduce heart conditions. Honey is antioxidant. Just giving few examples here.
Having said that, it doesn't mean that it's low calorie because low calorie food does not always use natural and less processed ingredients. There's a difference. So although this cake is made with natural ingredients, portion control is always a must. It's not as easy but we have to do it!
More Healthy Recipes
- Oats and banana muffins
- Carrot cake muffins with glazing
- No-bake mango cheesecake
- Oat chocolate sheet cake with frosting
- Invisible apple cake (70% fruit)
Recipe Video
📖 Recipe
Gluten-free marble cake
Equipment
- Bowls (1 big and 1 small)
- Loaf pan of 4.4x10 inch (11x25 cm)
Ingredients
Dry Ingredients
- 1 ½ cup oat flour (195 g)
- ¾ cup almond flour (100 g)
- 2 ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup honey (190 g)
- ½ cup coconut oil (125 ml)
- 1 tablespoon vanilla
- 3 large eggs , room temperature
- ¾ cup milk (190 ml), room temperature
Others
- 2 tablespoon unsweetened cocoa powder (16 g), sifted
- 1 tablespoon milk , room temperature
- some healthy chocolate sauce or frosting (optional)
Instructions
Dry Ingredients
- Mix all of dry ingredients into a bowl, set aside.
Wet Ingredients
- Add honey, oil, eggs and vanilla extract into a bowl. Whisk until well combined. Now add in milk and mix everything good.
- Add dry ingredients in and whisk until you get a smooth batter with no lumps. Pour ⅓ of batter into a different bowl. To that bowl, add in cocoa powder and whisk everything to combine.
Assembling
- Pour white batter into a 4.4x10 inch (11x25 cm) loaf pan that has been greased and lined. Now pour in the chocolate batter.
- Using a knife, make swirls all over to create marble effects.
- Bake in a preheated oven at 320ºF (160ºC) for 55 minutes or until fully cooked. Remove from the oven and cool completely before slicing.
- Optional: once cooled, drizzle the top with some healthy chocolate frosting.
How To Store
- Store this cake in airtight container at room temperature up to 2 days. Store in the fridge up to 4 days. Bring back to room temperature before eating.
- To Freeze: cut cake in portions and place on a baking sheet, with some distance between each other. Place in the fridge for 30 minutes until they harden and then wrap them individually with cling film. Place in a ziploc bag and into the freezer.
- To defrost: Thaw at room temperature.
Notes
- Nutrition values calculated for 1 slice without chocolate sauce.
- Use portable oven thermometer to get the accurate temperature for your oven (I use it all the time).
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Sep 7, 2017. Updated with improved text and pictures on Aug 19, 2021.
Nadia says
Hi love ur channel please what can I use instead of the coconut oil cuz I don't have this moment thank you
Bea says
Hi Nadia! You can use whatever oil you want, olive oil, avocado oil, etc. No problem at all. Hope it helps!
Mystee kaur says
Looks and sounds delicious thank you
Eve says
Is it alright if use the recipe for cupcakes instead? How long do i bake it in the oven?
Nishtha says
Hi! Can I use skimmed milk instead of almond milk?
Bea says
Yes, you can.
Nita says
Hi,
What can i use instead of eggs?
Thanks
Nita
Fiona Wirz-Endrys says
This is now my go-to recipe - love it so much! No matter where I go it's a hit.
For those who have trouble finding almond flour - I just use a coffee grinder and grind my own almonds. And I do the same with my oats. It makes everything even fresher and the texture is great 🙂
Thanks so much for sharing! <3
Bea says
Awesome, glad to know that you liked it, Fiona! Yes, making almond and oat flour is super easy, right? Thank you for your feedback!
Andrea says
Hi! Is it possible to omit the almond flour?its hard to get it where i live. Thanks!
Bea says
Hi Andrea! Unfortunately for this recipe you can't. Unless you sub it with other flours, which I haven't tested so I can't really say. Sorry though!
Kat says
Hi, can I use whole oat flour for this recipe? (Whole oat grains crushed in blender)
Bea says
Hi Kat! I haven't tried it but I don't see why not 🙂
Afrah Al Katheeri says
I have made this cake twice and it is so yummy. Thank you for sharing your recipe.
Bea says
Awesome, I'm glad to hear that. Thanks Afrah!
Nicole says
I made this last night but used Bob’s Red Mill 1:1 baking flour and it came out amazing!! Thank you!
Bea says
I'm happy to know that, thanks Nicole
Nicole says
Wondering how this would be with gf 1:1 baking flour instead? Either way can’t wait to try!
Seksan says
This is a great recipe. I was wondering if Greek yoghurt will be a good replacement for the milk? thank you
L says
Hiya just came across you site as I'm trying to transition to a healthier lifestyle. Do you think this recipe would work with GF flour (I don't have oat or almond flour in at the moment. Thank you!
Bea says
Hi! I haven't tried it with GF flour blend so I can't really say for sure. Sorry!
sonam B says
Hi,
This recipe looks yummm...........I am not Vegan or eating healthy. But was going through this recipe and watching video I got a feeling I should make it asap.
Bea says
Hope you'll like it as much as we do! 🙂
Nees Hayd says
Hello Bea I made this today and it tastes delicious. Thank you. I love your healthy recipes.
My question is would it still taste delicious if I freezed it?
Bea says
Hi Nees! I froze mine and for me it still tastes delicious 😉 . Thank you so much! XOXO
Angela Tson says
A while ago I made your classic marble cake. It was delicious! Yesterday I made this healthy marble cake and my whole family loves it. I appreciate your efforts in making healthy recipes, keep them coming. Thank you Bea <3.
Bea says
Yeay, I'm so happy to hear that! And yes we will, thank you so much Angela! XO