Hello to 2019 and a new year of creating delicious recipes, starting with this yummy gluten free marble loaf cake! I’ve had a lovely break from blogging and social media over Christmas and it was absolutely glorious. There’s nothing like a digital detox and a break from making pretty porridge every morning to get your head back in the game. I see people doing 24hr detoxes on social media, but one day really isn’t enough! A good two-week blogging break was exactly what I needed.
I struggled to think of what to post for my first recipe of 2019. The festive season is over but it’s still freezing outside, and warm, cosy flavours aren’t going anywhere fast. Everyone talks about salads and juice detoxes, but the weather has been freezing recently and I’m not eating anything cold! I decided to make this gluten free marble cake as it’s not seasonal in any way but still has a wintery flavour from the cinnamon. This yummy cake is perfect to have as an afternoon snack or an evening pick me up. Although it is technically a cake, I’ve had it toasted for breakfast a couple of times (see below for the image) – I mean, who doesn’t like cake for breakfast?!
This might not be the prettiest, most defined marble cake you’ve ever seen, but it sure does taste good! It has a lovely mix of rich chocolate and lightly spiced cinnamon cake, swirled together to create a (somewhat) marbled effect. The ‘flour’ in this recipe is a mix of ground almonds and gluten free ground oats, which creates the most delicious nutty flavour and fluffy texture, but unfortunately does create a more rustic loaf than I would have liked. None the less, it tastes delicious and that’s all that matters in my eyes!
Why not have a couple of slices for breakfast? I like to toast mine so they’re warm, then top them with greek yoghurt (or a dairy free version), peanut butter, frozen raspberries and homemade granola – yum!
Gluten Free Marble Loaf Cake
- 240g ground almonds
- 60g GF oat flour
- 150g coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 3 eggs
- 3 tbsp honey
- 3 tbsp coconut oil, melted
- 2 tbsp milk, dairy free if needed
- 2 tbsp cocoa powder
- 3 tbsp hot water
Preheat your oven to 180C/365F/gas mark 4 and line a loaf tin with greaseproof paper.
Start by adding all the dry ingredients to a food processor (ground almonds to cinnamon) and process until everything has broken down and fully mixed.
In a separate bowl, mix together the wet ingredients (eggs, honey, coconut oil and milk). Then pour the wet ingredients into the bowl of dry ingredients and gently mix until everything is fully combined.
Separate the cake mixture evenly between two bowls.
In a small bowl, mix the cocoa powder and hot water together until the cocoa has dissolved and the mixture is smooth. Leave to cool down.
Once this has cooled, add the melted cocoa to one of the bowls and mix until the mixture is all chocolately.
Next, randomly spoon the two cake mixtures into your loaf tin, so they will create a marble effect once baked. Once all the mixture has been added, I then use a skewer to gently swirl the two mixtures around.
Bake in the oven for 55-60mins – once a knife comes out clean it’s good to take out.
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!
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