This lovely, moist loaf cake is swirled with rich chocolate and coffee for a delicious sweet treat. As an added bonus it’s gluten-free too!
Vegan chocolate coffee marble cake
- 100g rice flour
- 80g cornflour
- 40g ground almonds
- 1 tsp. baking powder (gluten-free)
- 1 tsp. bicarbonate of soda
- 1/2 tsp. xanthan gum*
- 80g cane sugar
- 25g cocoa powder
- 1 pinch of salt
- 1 tsp. vanilla extract
- 2 tbsp. chia seeds (finely ground)
- 15g maple syrup + 30g
- 60g rapeseed oil or a neutral extra virgin olive oil
- 60g coconut cream
- 3 Tbsp. of coffee dissolved in water
Grease a loaf pan and preheat your oven to 180°C.
Cover the chia seeds with water and let them sit for about 5 minutes.
In a large bowl whisk together the dry ingredients except for the cocoa which will be added later.
In a separate medium bowl, stir the oil, coconut cream and maple syrup (15gr). Add thechia seeds and keep stirring until well blended (the chia seeds tend to form little lumps!)
Mix the dry and wet ingredients together.
Divide the mixture into 2 equal portions and place in 2 different bowls. Flavour the 1st bowl with the vanilla extract.
In the 2nd bowl, add the cocoa, coffee, remaining maple syrup (30g) and mix.
Using two spoons, pour the 2 mixtures into your loaf pan alternating between the vanilla mixture and the coffee/chocolate mixture. Next, insert a skewer or the end of a spoon into the batter and create big swirls all over the cake being careful not to overmix like I often do!
Place in the oven and bake for about 35 minutes or until golden. A skewer should come out clean.
Take the cake out of the oven and cool on a wire rack for 10 minutes. Remove from the pan and wait some more (willpower!) until completely cool, then slice it and check out if you got the marble effect!
*gives texture and elasticity to gluten-free cakes.