Gluten Free Marble Bundt Cake – a moist vanilla cake with a swirl of chocolatey goodness.
I have a special place in my heart for “classic cakes”. I remember my Mom clipping recipes from newspapers and magazines, storing them in her little red recipe binder, or her overflowing recipe box. In amongst those recipes for salads made using Jello were recipes for cakes like poke cakes, dump cakes, and Bundt cakes.
When I was growing up, there were three things that every Saturday consisted of. Cleaning house, having a bath in the evening so you were clean for Church the next day, and Mom baking some sort of cake, just in case company stopped in unannounced on Sunday afternoon. Flipping through her stack of clipped recipes, she would find a cake to bake. It always seemed extra special when it was a Bundt cake.
I’ve had this Marble Bundt Cake on my mind for a while already. I finally decided to tackle it, and after a few tries, got the exact result I was hoping for. A dense, moist vanilla cake with a beautiful, sweet, chocolate swirl throughout. You could drizzle it with chocolate glaze, but I decided to keep things simple and just dusted it with a little confectioners’ sugar. A slice of cake served with a little dollop of sweetened whipped cream is so simple, yet special at the same time.
I wonder what other classic cakes I can re-create to be gluten free. Any suggestions?
- 1 tablespoon soft butter and 2 tablespoons white rice flour (for preparing your pan)
- 1 cup (160 g) white rice flour
- 1/2 cup (80 g) brown rice flour
- 1/2 cup (85 g) potato starch
- 1/2 cup (63 g) tapioca starch
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (4 g) xanthan gum
- 1/2 teaspoon (3 g) salt
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (250 ml) milk
- 3/4 cup (175 ml) oil
- 1/2 cup (125 ml) sour cream
- 1 tablespoon (15 ml) vanilla extract
- 1/3 cup (65 g) semi-sweet chocolate chips, melted and allowed to cool
- Preheat the oven to 325 degrees F (163 degrees C). Grease the inside of a 10-12 cup Bundt pan with the soft butter, including the tube in the center. Add the 2 tablespoons flour, and turn the pan to coat the entire inside with flour. Tap out any excess flour.
- In a large bowl, whisk together the rice flours, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Set aside.
- In a separate bowl, whisk together the granulated sugar and eggs. Once it is well combined, whisk in the milk, oil, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and stir to combine. Remove about 1 1/2 cups of the batter to the bowl you stirred the wet ingredients in, and stir in the melted chocolate.
- Spoon about 1/3 of the vanilla batter into the bottom of your prepared Bunt pan. Using two spoons, dot the top of the batter with about 1/3 of the chocolate mixture. Continue with another layer of vanilla, chocolate, vanilla, and finally the remaining chocolate batter. Gently spread the batter to level the top. Take a knife or skewer, gently swirl the batter, making circles or zigzags around the whole pan, being careful to not touch the side of the pan. Tap the prepared pan on the counter to remove any air bubbles that you might have stirred in.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake comes out clean. Remove the cake from the oven, and allow to cool in the pan for 10 minutes.
- With a dull knife, gently go around the outside of your Bundt pan, just to make sure that the cake is loose. Do this with the center of the cake as well. Place a wire cooling rack over the pan, and carefully flip the pan and cooling rack over. Remove the pan, and let the cake cool completely before storing it in an airtight container.
- You can serve as is, sprinkle with some confectioners' sugar, a dollop of whipped cream, or ice cream - the choice is yours.