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5 from 34 votes

Gluten Free Marble Bundt Cake

Easy and soft gluten free marble bundt cake made of a simple vanilla and chocolate cake batter. The streaks of chocolate against the delicious vanilla cake are captivating and delightful.
Prep Time10 minutes
Active Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Halal
Keyword: bundt cake, gluten free, gluten free vanilla cake
Yield: 16 Slices
Calories: 245kcal

Ingredients

Metric - US Customary
  • 160 grams of White Rice Flour
  • 64 grams of Tapioca Flour
  • 32 grams of Corn Starch
  • 64 grams of Brown Rice Flour
  • 1 ½ teaspoon of Xanthan Gum
  • 1 ½ teaspoon of Baking Powder
  • ½ teaspoon of Baking Soda
  • ¾ teaspoon of Salt
  • 160 grams of Unsalted Butter at room temperature
  • 64 grams of Cream Cheese at room temperature
  • 250 grams of Granulated White Sugar
  • 2 Large Eggs at room temperature
  • 1 Egg White
  • 1 tablespoon of Vanilla Extract
  • 275 ml of Buttermilk at room temperature
  • 2 Tablespoons of Cocoa Powder
  • 4 ½ Tablespoons of Full-Fat Milk

Instructions

  • Preheat the oven to 180 ºC (356 ºF)
  • Add and combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, baking soda and salt. Set the dry ingredients aside.
  • Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the butter, cream cheese, sugar at medium-high speed until creamy (1-2 minutes). Then add the eggs one at a time, mixing until incorporated with each addition. Then, add the vanilla extract and mix until combined.
  • Add ⅓ of dry ingredients followed by ⅓ of the buttermilk and mix until combined. Repeat two more times until the vanilla cake batter is formed (1-2 minutes). Do not overmix the batter. The cake batter will be thick.
  • Scoop ½ cup of vanilla cake batter and add the cocoa powder and milk to it. Whisk until just combined.
  • Grease a standard-size bundt pan with butter. Pour ⅓ of the vanilla cake batter into the bundt pan. Then drizzle some of the chocolate cake batter on top. Repeat two more times.
  • Bake, the gluten free marble cake for 35-40 minutes or until a toothpick inserted at the center comes out clean.
  • Let the cake cool down in the bundt pan for 10-15 minutes before inverting it. Then, flip the cake onto a cooling rack and let it cool down to room temperature before storing.

Notes

  • Gluten-Free Flour Mix: If the flour blend you are using contains xanthan gum then omit it. I highly recommend using Dove Farm Gluten Free Plain White Flour.
  • Dairy-Free Option: This cake can be dairy-free by using vegan cream cheese and dairy-free buttermilk. See above for suggestions and substitutions.
  • Storage: The gluten free marble bundt cake can be stored in the fridge in an air-tight container for up to a week and up to three days at room temperature.

Nutrition

Serving: 1Slice | Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 302mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 369IU | Calcium: 59mg | Iron: 1mg