My oldest son, James, loves marble cake! I've been baking one for him every birthday since he was a toddler. But it has been getting more complicated to make a cake that works with our family allergies. Collectively we avoid gluten soy, corn, dairy, eggs, peanuts, nightshades, and we are careful about sugar.
I adjusted this recipe using almond flour, millet flour and arrowroot starch as a base. It was moist and delicious. Just what a cake should be!
Baking is one way we communicate to James that he is seen, and known, and loved as we celebrate him!
INGREDIENTS:
Wet:
- 1 ⅔ cups dairy free milk (I use almond or coconut - but rice milk works well, too)
- 1 ½ tsp apple cider vinegar (or lemon juice)
- ⅓ cup unsweetened applesauce or 3 flax eggs (3 tbsp milled flax seeds + 9 tbsp water)
- 1 tsp vanilla extract
Dry:
- 3 ¼ cup almond flour
- 1 cup millet flour
- ⅓ cup arrowroot starch
- 1 ⅓ cup Volupta Zero Calorie Sweetener (Erythryitol & Monk Fruit Extract) or Sucanat
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1/4 cup of cocoa powder (to be added for marbling)
INSTRUCTIONS:
- Preheat oven to 350 degrees and lightly grease pans with coconut oil (two 8” round pans, one 9”x13” pan, or three 6” round pans).
- In a large measuring cup measure out dairy-free milk and add vinegar or lemon juice to create a ‘buttermilk’ - let sit a few minutes. Then add applesauce and vanilla. Whisk to combine.
- Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to dry and beat or mix until there are no lumps. Add more almond flour if the mix is too wet and more dairy-free milk if it doesn’t pour easily. It will be thick.
- Pour ¾ of the batter evenly into pan(s).
- With the reserved batter in the bowl, add ¼ cup cocoa powder. For richer colour, add more cocoa. If it needs more moisture add dairy-free milk.
- Drop dollops of chocolate batter on two areas of the pan. Then create a marbling effect by using a butter knife and pulling the chocolate through the vanilla batter in a pleasing swirl pattern.
- Bake on the center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
- Let cool in 9”x13” glass pan for several hours until the pan has no heat before frosting. OR Let cool 15 minutes in cake pans before removing to the cooling rack - then let cool completely before frosting.
BUTTERCREAM FROSTING:
- ½ cup butter or 2 sticks of vegan butter
- ½ tsp vanilla extract
- 3 ½ - 4 cups organic powdered sugar
INSTRUCTIONS:
- Add softened butter to a large mixing bowl and beat for 1 minute until smooth and creamy.
- Add vanilla and mix
- Gradually add sifted powdered sugar 1 cup at a time and beat until thick, spreadable frosting is formed.
OPTION:
For chocolate frosting, add ¼ -½ cup of cocoa powder in place of the last ½ cup of powdered sugar. Adjust as needed for taste and texture.
If too thick the frosting will be too hard to spread. Add ½ tsp of dairy free milk at a time to thin out. If the frosting is too thin, you can add more powdered sugar to thicken so that it holds the cake together.
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