Gluten Free Marble Cake (Marmorkuchen)

Gluten Free Marble Cake, also known as Marmorkuchen, is one of those staple recipes every Austrian and German should know how to make. It is a buttery, lighty-sweetened no-fuss cake and one of my personal favorites. Probably because growing up I could never decide if I prefer chocolate flavor or vanilla and Marmorkuchen is the best of both worlds.

Serve this delicious gluten-free marble cake for breakfast, brunch, or in the afternoon for "Kaffee Klatsch". A generous dollop of freshly whipped cream is optional but highly recommended.

If you are looking for more gluten-free Austrian Recipes, please check out my Mom's recipe for Gluten Free Linzer Cookies and Gluten Free Vanilla Crescent Cookies.

Recipe Ingredient Notes

Gluten Free Flour: This Gluten-Free Marble Cake Recipe is very forgiving. I have tested it with Bob's Red Mill 1-1, my own gluten free flour blend and King Arthur Measure for Measure. All three flour blends produced a beautiful crumb. The Marmorkuchen made with King Arthur's Measure for Measure stayed fresh the longest. Please be aware that the batter made with Cup4Cup may be on the gummy side but should bake just fine. This is because the blend contains mainly corn starch. All flour blends mentioned do contain xanthan gum.

Unsalted Butter: I prefer using unsalted butter in my recipes since I can control the amount of salt added this way. The butter should be at room temperature, around 65F. If you nudge the softened butter with your finger you should see an indent. But the butter should not feel like you can poke right through it.

Cocoa Powder: I recommend using dutch-processed cocoa which produces a rich flavor in the chocolate batter. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. Natural Cocoa Powder will give the chocolate part of this Gluten Free Marble Cake a lighter color and very dry crumb.

Milk: A little bit of milk is used in the cake batter when incorporating the dry ingredients and mixing in the cocoa powder. You can use milk (any fat percentage) or even non-dairy milk such as almond milk or soy milk. Or you can just replace parts of the milk with dark rum.

Vanilla Extract: Traditionally Gluten Free Marmorkuchen calls for Vanilla Sugar since Vanilla Extract is not very common in Austria. Before you start hunting down Vanilla Sugar, Vanilla Extract or Vanilla Paste works just as well. It's what I use to make this delicious cake.

What is a Marble Cake?

You may wonder why this marble cake is so important to me and is one of my favorites. It's tender, buttery and so easy to make. And it's the best of both worlds since vanilla batter and chocolate batter are swirled together. The crumb is similar to a pound cake since it is smooth and tender thanks to the added cornstarch.

How to make a Gluten Free Marble Cake

Gluten Free Marble Cake is made with "Ruehrteig" which literally means "stirred dough". It's a very simple dough you can either make with an electric mixer or a stand mixer. I use a 8.4”x4.5”x4.1 Pullman Loaf Pan to bake this Marmorkuchen. A standard 8×4 loaf pan will work as well.

Step 1: Preheat the oven to 350F and line loaf pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the fully baked gluten free marble cake from the pan.

Step 2: In a small bowl combine the gluten-free flour, cornstarch, kosher salt and baking powder and set aside. DO NOT include the cocoa powder here!

Step 3: Add the room temperature butter to the bowl of the stand mixer fitted with the paddle attachment or a large bowl. At a medium-high speed mix the butter for 2-3 minutes until it appears lighter in color and smooth. Add the granulated white sugar and vanilla extract and mix for an additional 2 minutes. Make sure to stop the mixer halfway through and scrape the sides of the bowl with a flexible spatula.

Step 4: With the mixer running on low, add the eggs one by one allowing each egg to incorporate for at least 30 seconds. This will ensure that the marble cake will rise not only properly but also ensures the tender texture of the cake.

Step 5: Add the dry ingredients to the wet ingredients, one-third at a time alternating with the milk. Mix until it has a smooth consistency.

Step 6: Transfer TWO thirds of the gluten free vanilla cake batter to the prepared loaf pan and with a small offset knife or the back of a spoon, smooth out evenly.

Step 7: To the remaining cake batter add the cocoa powder (sift if it appears very lumpy), additional sugar, and milk. Mix until smooth for about one minute.

Step 8: Top the yellow cake batter with the gluten-free chocolate cake batter and with a butter knife or a fork carefully swirl both flavors together. I don't go crazy when I do this. Smooth out the top of the batter evenly. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your gluten-free marble cake. The bread will develop a crack anyways but this way you know where it will happen.

Step 9: Bake the gluten-free marmorkuchen at 350F for 55-65 minutes in the fully preheated oven. The cake is ready when it is golden brown and a toothpick or cake tester inserted in the center of the loaf comes out clean. (If using a digital thermometer, the internal temperature should be 200F or higher). If your marble cake turns brown too quickly, you can cover it with some foil to prevent the top from burning. The key to keeping this cake moist and tender is NOT to overbake it. Baking Times vary by oven and pan used.

Step 10: Remove from the oven, and allow for the Marmorkuchen to cool in the loaf pan for 10 minutes. Remove it from the loaf pan and transfer it to a cooling rack to cool completely.

How to serve Gluten Free Marble Cake

I love Marmorkuchen just by itself, with light powdered sugar dusting, especially when it is still slightly warm from the oven. Another delicious way to serve this cake is with a generous dollop of whip cream or even a scoop of vanilla ice cream.

Storage & Freezing

Gluten Free Marble Cake stores wonderful at room temperature in an airtight container or ziplock bag for 3-4 days. No need to refrigerate this cake.

As for freezing, you can either freeze the entire loaf or slice it before freezing. I prefer to freeze slices which will thaw a lot faster than an entire cake. To freeze slices, place them on a parchment-lined baking sheet and freeze for at least 2 hours. Once frozen you can wrap each slice in plastic wrap and then place them in an airtight container or ziplock bag. Gluten Free Marmorkuchen can be frozen for up to 3 months. When ready to eat, thaw at room temperature or nuke carefully in the microwave for 30-45 seconds.

History of Gluten Free Marmorkuchen

Marble Cake goes all the way back to the 17th century when Johann Sigismund Elsholtz wrote about tortæ versicolores. He writes about cakes that have been colored with a variety of ingredients such as herbs, cherry juice, or even spinach. Years later, the herbs were replaced with ingredients such as molasses, raw sugar, or a variety of spices. In the late 1800s cocoa powder was first mentioned being used to marble in a Marmorkuchen. I don't think Marble Cake would be one of my favorites if it was still colored with spinach.

Can I turn this recipe into a Vegan Gluten Free Marble Cake?

Since this cake calls for four eggs, I don't feel comfortable recommending a replacement for them. This gluten-free marble cake relies on eggs for structure, helping the cake rise and of course flavor. Therefore I don't think you can turn my gluten-free marmorkuchen into a vegan cake.

FAQ about Gluten Free Marble Cake