Marbled Cake
This gorgeous cake needs no frosting in my opinion, as it offers plenty of sweet, sweet, goodness all by its lonesome.
- Cook1 h 30 min
- Total1 h 30 min
- Serves10
- LevelEasy
Ingredients
- ¾ cup white rice flour
- ½ cup brown rice flour
- ¾ cup besan/chickpea flour
- 1 cup potato starch
- 1½ tsp. xanthan gum
- 2½ tsp. baking powder
- 1 tsp. baking soda
- 1 cup sugar
- 1 tsp. salt
- ¾ cup olive oil
- 2 cups very cold water
- 2 tbsp. lemon juice
- ¼ cup cocoa powder
Preparation
- This gorgeous cake needs no frosting in my opinion, as it offers plenty of sweet, sweet, goodness all by its lonesome.
- Plus, served undressed is the best way to show off its striking swirls.
Method
- Preheat oven to 350°F. Lightly grease an 8 × 8-inch cake pan. In a large bowl, whisk together the rice flours, besan, potato starch, xanthan gum, baking powder, baking soda, sugar, and salt. Add the olive oil, water, and lemon juice and stir well to achieve a very smooth batter.
- Pour about one-third of the batter into a bowl and whisk in the cocoa powder until evenly blended. Spread the yellow cake batter into the prepared baking pan and then drop dollops of the chocolate batter onto the yellow. Use a butter knife to gently swirl the two batters together into a loose and even pattern.
- Bake the cake for 35 to 40 minutes, or until a knife inserted into the middle comes out clean. Let cool before slicing with a serrated knife. Store covered for up to 3 days.
