This classic gluten free marble bundt cake recipe is super easy, perfectly sweet, and extra delicious. It’s hands down one of my favorite cakes to make (and eat!).
If I HAD to pick a favorite cake, it would be marble cake hands down. Think about it… you get the best of both worlds: rich chocolate cake and perfectly sweet vanilla. And so I thought it was about time that I shared a gluten free marble bundt cake!
If you don’t already know this about me, I love making bundt cakes. I will honestly pull out my bundt cake pan any chance I get! Remember my chocolate chip cake? Something about a bundt cake just feels retro and nostalgic. I probably have more bundt pans than any one person should have. But back to the marble cake…
This marble bundt cake is so fluffy and moist, thanks to the buttermilk (I make my own using white vinegar and whole milk) and sour cream. It’s not an overly large cake, as you can see, but I really think you get the perfect amount of both chocolate and vanilla in every slice.
To top this cake off, you can always frost it but I opted for a very light dusting of powdered sugar.
Why You’ll Love This Marble Bundt Cake…
- It’s SO buttery soft and moist. Seriously, just look at the inside of that slice.
- While it might look like a lot of ingredients and steps, it’s really a very easy and straightforward marble cake recipe.
- It doesn’t have to be perfect! Each marble bundt cake will look a little different, based on how the marble forms as it bakes, but it will always be beautiful and delicious.
What You’ll Need…
- The dry ingredients: flour for structure + baking powder and baking soda for leavening + salt for flavor.
- The fat: two sticks of unsalted butter.
- The flavor: sugar + vanilla + melted chocolate.
- Instead of eggs: my favorite egg replacer by Bob’s Red Mill.
- For moist and fluffy texture (and a bit more flavor): sour cream + buttermilk.
How To Make Marble Bundt Cake From Scratch…
The overall process for this marble bundt cake is similar to any classic cake recipe. You’ll start by whisking together your dry ingredients in a small bowl. Next, cream the butter with the sugar until it’s nice and fluffy. Add in the prepared egg replacer, the vanilla extract, and the sour cream and mix.
Now you’ll add in your dry ingredients, alternating with the buttermilk. Start with 1/3 of the dry ingredient mixture, then half the buttermilk, then another 1/3 of the dry ingredients, then the rest of the buttermilk and the rest of the dry mixture. Make sure you are beginning and ending with the dry ingredients. Stir on low speed until your batter is nice and smooth.
Now it’s time to make the chocolate batter! Scoop out one cup of cake batter and place into a separate bowl. Stir in the melted chocolate until thoroughly combined.
And we’re almost done! Pour half the vanilla batter into your bundt pan, then pour the chocolate batter directly on top. Finish with the rest of the vanilla batter, and use a knife to gently swirl. Bake on 350ºF for 35-40 minutes. Allow your marble bundt cake to cool before inverting onto a plate or cake stand.
Marble Bundt Cake – Gluten Free, Eggless
- 2 cups gluten free flour (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- 2 teaspoons vanilla extract
- ¼ cup sour cream room temperature
- ½ cup buttermilk room temperature
- ½ cup chocolate chips melted
- Preheat oven to 350°F. Grease a bundt pan and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar. Add the egg replacer, vanilla extract, and sour cream and mix until combined.
- Add the flour mixture in three parts, alternating with the buttermilk; be sure to start and end with the flour mixture. Mix on low speed until batter forms.
- Remove one cup of batter and place in a separate bowl. Mix in the melted chocolate until thoroughly combined to make the chocolate batter.
- Pour half the vanilla batter into the prepared pan. Top with the chocolate batter, then pour the remaining vanilla batter on top. Use a knife to swirl. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5-10 minutes before inverting onto a plate or stand.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Did you make my marble bundt cake? Tag me on Instagram @justastastyblog and #justastastyblog.