Gluten-free marble bundt cake

Name: Gluten-free marble bundt cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: Gluten free rice flour 1 ¾ cup; Gluten free potato starch 0.6 cup; Gluten free cornstarch 0.6 cup; Sugar 1 cup; Honey 2 ½ tbsp; Sunflower seed oil 14.7 tbsp; Rice milk 0.6 cup; Eggs (medium) 4; Gluten free powdered yeast for sweets 2.9 tsp; Vanilla bean 1; Gluten free unsweetened cocoa powder ¼ cup; Fine salt 0.7 tsp; Xantana 0.6 tsp; Vegetable margarine to taste; Gluten free rice flour to taste

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589

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 589
Carbohydrates g 75.1
of which sugars g 31.4
Protein g 7.2
Fats g 28.9
of which saturated fat g 4.31
Fiber g 1.4
Cholesterol mg 102
Sodium mg 282

Difficulty: Very easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 8
Cost: Average

PRESENTATION

If you’re on the hunt for something really delicious, this gluten-free marble bundt cake is where it's at. Seriously good. You get that moist, tender crumb typical of a classic Italian cake, but without any wheat flour, which is perfect for those avoiding gluten. Marble cakes have been a thing in Italy for ages, and using rice flour here really really keeps things soft, letting those vanilla and chocolate flavors pop. And the swirls? Each slice shows off its own golden and dark chocolate stripes, making it super fun—especially for kids. In places like Lombardy and northern Italy, people often pair this gluten-free marble cake with mascarpone cream or a splash of English custard. Really adds creaminess. You know, this makes the cake even more moist and turns a simple snack into something kinda special.

You’ll find this sort of gluten-free bundt cake at breakfast, during afternoon tea, or as a casual dessert after dinner. Fits right in. It’s perfect for anyone who needs to skip gluten but still wants something tender and satisfying. The cake scores big because it doesn’t lose any Italian flavor—it’s just softer, lighter and perfect with a coffee or hot chocolate. Whether it’s part of a weekend treat or something you whip up when friends swing by, this cake does it all. Pretty simple.

Thing is, it’s a tasty way to include everyone at the table, especially when gluten is a no-go. Next time you’re craving a sweet treat that stands out, this gluten-free marble bundt cake is the way to go. Really. Its combo of flavors and textures ensures everyone gets to enjoy a slice of classic Italian goodness—minus the gluten. More than just a dessert; it’s a way to bring everyone together over something super super satisfying. For real.

INGREDIENTS

589

Calories per serving

For a 9-inch pan: Gluten free rice flour 1 ¾ cup (230 g); Gluten free potato starch 0.6 cup (75 g); Gluten free cornstarch 0.6 cup (75 g); Sugar 1 cup (200 g); Honey 2 ½ tbsp (50 g); Sunflower seed oil 14.7 tbsp (200 g); Rice milk 0.6 cup (150 g); Eggs 4 - (medium); Gluten free powdered yeast for sweets 2.9 tsp (12 g); Vanilla bean 1; Gluten free unsweetened cocoa powder ¼ cup (30 g); Fine salt 0.7 tsp (4 g); Xantana 0.6 tsp (3 g)

to grease the pan: Vegetable margarine to taste; Gluten free rice flour to taste

Preparation

How to prepare Gluten-free marble bundt cake

To prepare the gluten-free marble bundt cake, start by placing the eggs at room temperature, together with the honey 1, sugar, and salt in the stand mixer bowl 2, then turn it on at medium speed. Also add the seeds from the vanilla bean 3 and continue whipping the mixture for about 10 minutes.

Once the eggs have become light and fluffy, with the mixer still running, slowly add both the milk 4 and the oil 5, very slowly, then turn off the machine. At this point, in a bowl, combine 200 grams of rice flour (the remaining 30 grams will be used later), potato starch, corn starch, baking powder, and xanthan gum 6.

Then gradually add the flour mix, sifting it, to the whipped egg mixture and mix gradually with a whisk 7. Divide the batter into two equal parts, resulting in about 19.4 ounces per bowl (8-9).

At this point, in one of the bowls, mix in the remaining rice flour (30 grams) 10, while in the other, mix in the cocoa 11, both sifted and always mixing with a hand whisk 12.

Grease the bundt pan with vegetable margarine and dust with a bit of rice flour (about 0.35 ounces). Then pour about half of the white batter into one part of the pan, next to it pour half of the cocoa batter 13, then again the remaining part of the white batter to finish with the last part of the cocoa batter 14. To achieve the marble effect, pass a fork through the batter making a movement from bottom to top to slightly mix the two batters 15.

Bake in a preheated oven for about 70 minutes at 356°F (if using a convection oven, bake for about 50 minutes at 320°F), if during this time the cake starts to darken too much, cover with a sheet of aluminum foil for the last 20 minutes 16. Once the baking time is over, turn out the cake onto a wire rack 17 and let it cool. Then transfer it to a serving plate 18 and for an extra touch, dust your gluten-free marble bundt cake with a tablespoon of powdered sugar before serving!

Storage

Store your gluten-free marble bundt cake under a glass dome for about 2-3 days!

Advice

Try replacing the rice milk with soy milk in the same quantity and flavor your bundt cake with orange zest!

Curiosity

Xanthan gum is a powdered natural gum, it's a valuable ally for those cooking gluten-free because it is actually one of the ingredients capable of making flour sticky just like natural gluten does. You can buy xanthan gum at the pharmacy or in well-stocked confectionery stores.

For a correct preparation of gluten-free recipes

For gluten-free recipes, we recommend purchasing only products bearing the crossed-out ear of wheat on the package, certified gluten-free, recommended by the AIC Italian Celiac Association manual.

For the translation of some texts, artificial intelligence tools may have been used.