It’s that time of year again. The time of giving and celebrating with those we love. I have always been the kind of person that gives gifts from my kitchen for the holidays. I will typically find pans or some piece of kitchenware to give a baked good in. It’s a two for one, if you will. My go to recipe of gluten free cinnamon bread is taking a hiatus this year on the gift giving list. This holiday season, I’m giving our new favorite gluten free marble pound cake as gifts. Shhhh, don’t tell.
Marble pound cake holds a special place in our hearts here. It brings back so many memories of my oldest when he was a little guy. Marble pound cake was his treat of choice when his dad and I would go to the coffee shop. I still remember those tiny fingers grabbing those little pieces of cake. Oh the memories….
Well, we were at the coffee shop a few months ago and my oldest mentioned that he would really like it if I could try to make some gluten free for him. It has been a long time since he’s last had it and I’m guessing the memories are still very vivid for him too. I decided to give my tried and true gluten free lemon pound cake recipe a little make over to see if I could make a comparable gluten free version of my son’s favorite cake.
I am happy to say that not only did it work, but it was also easier to make using Bob’s Red Mill’s Gluten Free 1 to 1 Flour! It was a little too easy because the request for me to make more has been coming up more often. My version of this cake has all the signature flavors of the marbled pound cake from our favorite coffee shop minus the gluten or the dairy. This dense rich cake covered in a hearty crust marbled with dark chocolate and vanilla is the perfect gift to share with my friends and family.
Gluten Free Marble Pound Cakes
makes 3 mini loaves
- 3/4 Cup Sugar
- 1 dropper NuNaturals Vanilla Stevia or 2 TBSP Sugar
- 1/2 cup Butter (I used soy free earth balance)
- 1-1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Flour
- 1-1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Eggs
- 1 Cup Cashew Milk
- 1 TBSP Vinegar
- 1/4 Cup Cocoa Powder
- 1/4 Cup Cashew Milk
Preheat the oven to 350°F degrees. Spray oil into loaf pans.
Pour the vinegar into one cup of cashew milk, set aside.
In a mixing bowl, blend the sugar, stevia and butter until mixed well and fluffy. Combine the flour through salt together in a bowl. Add the eggs to the butter mixture and mix well.
Next add the flour mixture in two batches, alternating with the milk; beginning and ending with the flour. Set aside 1/3 of the vanilla batter in a small bowl. Add the cocoa powder and 1/4 cup of milk to the small bowl of batter. Stir until well combined.
Spoon the batters into the pans evenly alternating between the chocolate and vanilla batters. Using a knife, cut a swirl pattern into the batters. Bake for 50-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pan, cut around the cake and remove from pan to cool complete.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.