Home » Gluten Free Marble Cake

Gluten Free Marble Cake

by Katie Bucknell

Todays bake is a marble cake! (Hey that rhymes). I have been desperate to try out a gluten free marble cake and this one came out great. Still full of moisture and the crumb held together well. You will see I added natural yoghurt into the mix, just a spoonful helps to stop the cake from drying out. A useful little tip I taught myself! I like to use ingredients you would recognise or normally find in your kitchen cupboards anyway. I hate when you look up a GF recipe and the ingredients list is so long and complicated that you have no idea where to purchase half the products, and it all becomes more hassle than it is worth. Well my view is, simple is better… and the results are just as good (if not better!).

When you cut through the loaf it looks really impressive, but it is in fact very easy to make. I also love that no two marble cakes come out looking quite the same… each looks different but tastes equally as good!

I hope you like this recipe! Let me know if anyone has any particular requests!








  • 7oz Gluten Free Self-Raising Flour (I am using Doves Farm)
  • 3oz Ground Almonds
  • 225g (8oz) Butter, Softened
  • 225g (8oz) Caster Sugar
  • 2 level tsp Baking Powder
  • 2 tbsp Milk
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 2 tbsp Cocoa Powder
  • 1 tbsp Natural Yoghurt


  1. Preheat the oven to 160C / Gas Mark 3. Grease and line a reasonable size loaf tin with grease proof paper.
  2. In a large bowl, combine all the ingredients apart from the cocoa powder. Mix with an electric whisk for atleast 2 minutes until smooth.
  3. Split the mixture in half and into two bowls. Add the cocoa powder to one of the bowls and mix well again until well combined.
  4. Alternate the two mixtures when putting them into the tin, you can do layers or just randomly let a pattern form. Depending on how spirally you want the inside, you can give the mixture a swirl with a skewer or just leave it as it is. I dragged a skewer through my mixture twice and that was it.
  5. Bake for 1 hour. Check the mixture is done by putting a skewer through the centre – if it comes back out clean, the cake is done.
  6. Leave to rest before removing from the tin to cool.
  7. Enjoy!


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