The weight of this gluten free marble bundt cake is of a traditional bundt cake weight, between cake and a pound cake. It is moist and flavorful. The marbling not only adds chocolate flavor but makes a beautiful presentation.
Gluten Free Bundt Cake: Chocolate Marble
A moist, buttery gluten free bundt cake with chocolate marbling for any occasion. Everyone will enjoy it, gluten free or not.
- Oil or butter, for pan
- 16 tablespoons (2 sticks) unsalted butter
- 1/2 cup vegetable shortening
- 2-3/4 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups Carla's Gluten-Free All-Purpose Flour Blend (using cornstarch, not tapioca flour), plus extra for dusting the pan,
- 1/2 teaspoon salt
- 1/3 teaspoon gluten-free baking powder
- 1 cup milk (I used a combination of nonfat milk and about 1-1/2 tablespoons heavy whipping cream*)
- 1-1/2 teaspoons pure vanilla extract
- 1/4 cup + 1/2 tablespoon gluten free cocoa powder* (Hershey's, Ghirardelli, or your favorite)
- 3 tablespoons neutral-flavored oil*
- 1/2 recipe Chocolate Ganache, using double the amount of cream, for frosting (optional)
- Preheat the oven to 350°F. Oil or butter and flour an 8 to 9-inch tube pan or angel food cake pan. Place on a baking sheet if you are using a 2-piece tube pan. Set aside.
- Cream together butter and shortening in the bowl of your mixer on medium speed until fluffy and almost white in color, about 5 minutes.
- Add sugar and mix on medium speed for 1-1/2 to 2 minutes, scraping bowl as needed.
- Add eggs, one at a time, and beat after each addition, just until thoroughly incorporated. Scrape sides as necessary.
- In a separate bowl, whisk together flour, salt, and baking powder. Add dry mixture alternately with milk, beginning and ending with dry ingredients. Scrape bowl as needed and mix until batter becomes silky.
- Add vanilla and beat just until combined.
- In a separate bowl, whisk together the cocoa powder and oil. Add 3 cups of batter and whisk until combined.
- Using one-third of the chocolate cake batter, drop dollops of batter in the prepared pan in separate areas. Cover completely with half of the vanilla batter. Using a butter knife, swirl the chocolate into the vanilla cake batter. Using another one-third of the chocolate batter, add additional dollops of batter and top with remaining vanilla cake batter. Swirl the chocolate into the vanilla. Lastly, top with dollops of the remaining chocolate batter and swirl into the vanilla batter.
- Bake on the center shelf of the oven, approximately 1 hour and 15 minutes. The cake is fully baked when it no longer jiggles when shaken and a toothpick inserted and removed comes out clean.
- Allow cake to cool in pan 10 minutes. Remove the cake, along with the bottom of the two-piece pan, and transfer to a wire rack to completely cool, about 2 hours. If using a 2-piece pan, remove the bottom once cool, if desired. Slice and serve.
*If you want less chocolate marble, use only 2 cups of batter mixed with 3 tablespoons cocoa powder and 2 tablespoons oil.
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