Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake

Name: Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1/2 cup white rice flour; 3/4 cup almond flour; 1/4 cup Potato Starch; 1.25 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 tsp citric acid; 1/3 cup smooth cashew butter or peanut butter; 3/4 cup non dairy milk; 1 tsp vanilla extract; 1/2 cup sugar; 1.5 tbsp oil; 1/2 tsp vinegar; 1 tbsp chia seeds or 1.5 tbsp flax seed meal; 2.5 tbsp cocoa powder; vegan chocolate chips for garnish

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
354 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake

Danielle Hudson

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Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe. Makes One 8.5 by 4.5 inch loaf pan.

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Ingredients

Servings

Dry:

1/2 cup white rice flour , plus 1 tbsp
3/4 cup almond flour
1/4 cup Potato Starch
1.25 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp citric acid

Wet:

1/3 cup smooth cashew butter or peanut butter or other nut butter at room temperature
3/4 cup non dairy milk , room temperature
1 tsp vanilla extract
1/2 cup sugar , 2 tbsp more for sweeter
1.5 tbsp oil
1/2 tsp vinegar use 1 tsp vinegar if omitting citric acid
1 tbsp chia seeds or 1.5 tbsp flax seed meal

Chocolate Layer:

2.5 tbsp cocoa powder
vegan chocolate chips for garnish

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Instructions

Prepare a heavy loaf pan (glass or stoneware) by lining with parchment. Preheat the oven to 350 degrees F. In a bowl, whisk 1/2 cup rice flour and rest of the dry ingredients and set aside. Add spices like 1/2 tsp cinnamon for additional flavor if you like.
In another bowl, add all the wet ingredients and mix well. If they are not at room temperature, let the mixture sit for a few minutes to warm up, then whisk really well until the sugar and nut butter are well combined.
Combine the wet and the dry and whisk well to make a smooth batter. Transfer half of the mixture to another bowl.
To one bowl, add cocoa powder and whisk in lightly to just about combine. You can also add 2-3 tbsp chocolate chips for additional chocolateyness.
To the other bowl add 1 tbsp rice flour and whisk in lightly.
Add layers of the batters as you wish to the lined loaf pan (or add ladles of the batter and swirl lightly). I added nut butter layer, then chocolate and then nut butter. Sprinkle some chocolate chips on top.
Bake for 40 to 45 minutes or until a toothpick from the center comes out clean. Cool for 5 minutes, then carefully lift from the pan. Do not let the cake sit in the hot pan for too long. Lightly cover with a kitchen towel or parchment and let it cool completely before slicing. Store on the counter for the day, refrigerated for upto a week. Warm to serve.

Notes

Use any nut butter or sun butter in the cake.
Nutrition is 1 of 6 serves (about 2 slices)

Nutrition Information

Show Details

Calories 354kcal (18%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 261mg (11%) Potassium 317mg (9%) Fiber 4g (16%) Sugar 18g (36%) Vitamin C 0.2mg (0%) Calcium 138mg (14%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 354 kcal

% Daily Value*

Calories	354kcal	18%
Carbohydrates	41g	14%
Protein	8g	16%
Fat	19g	29%
Saturated Fat	2g	10%
Sodium	261mg	11%
Potassium	317mg	7%
Fiber	4g	16%
Sugar	18g	36%
Vitamin C	0.2mg	0%
Calcium	138mg	14%
Iron	1.5mg	8%