Gluten Free Bundt Cake: Chocolate Marble

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

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 3 hours, 50 minutes

Yield: Makes 13 - 16 servings

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)


  1. 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.
  2. Cream together butter and shortening in the bowl of your mixer on medium speed until fluffy and almost white in color, about 5 minutes.
  3. Add sugar and mix on medium speed for 1-1/2 to 2 minutes, scraping bowl as needed.
  4. Add eggs, one at a time, and beat after each addition, just until thoroughly incorporated. Scrape sides as necessary.
  5. 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.
  6. Add vanilla and beat just until combined.
  7. In a separate bowl, whisk together the cocoa powder and oil. Add 3 cups of batter and whisk until combined.
  8. 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.
  9. 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.
  10. 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.

4 Replies to “Gluten Free Bundt Cake: Chocolate Marble”

  1. Trying to make this cake.
    I do not own a 1/3 teaspoon to measure the baking powder.
    How can I get that?
    Thank you. Cindi

  2. Hello Carla! I’m Brazilian, and we do not know heavy cream, light cream, sour cream, light cream. We also do not know what are shortening of vegetables, conservation of non-hydrogenated vegetables (spectrum). I await. Thank you!

    1. Hello!

      Here is a photo of vegetable shortening, which is fat from a vegetable source such as corn oil, palm oil, etc: A wonderful source for things like Spectrum shortening is They ship internationally though are based in the United States. Here is a photo I found of shortening: You can also use butter, though the cake will turn out just a little heavier and the crust softer.

      See below for the fat content of the different types of creams. I’m sure you have cream in Brazil. You just need to find out how much fat it contains. Keep in mind that you do not need any cream to make this cake. Whole milk will be fine. I happened to only have non-fat milk on hand, so I mixed it with 1-1/2 tablespoons of cream to make it taste like whole milk. However, if you wish to frost the cake with chocolate ganache, you will need a cream containing at least 35% fat.

      Half-and-half contains 12% fat
      Light cream contains 20% fat
      Whipping cream contains 35% fat
      Heavy cream contains 38% fat

      I hope this helps.


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