Get ready to transform your baking game with this jaw-dropping Gluten Free Pumpkin Marble Cake that proves dietary restrictions never mean compromising on taste or visual appeal! Imagine cutting into a stunning cake where rich pumpkin swirls dance with decadent chocolate tones, creating a mesmerizing marble effect that will have your guests wondering if you've secretly trained as a professional pastry chef. This recipe isn't just a dessert—it's an edible work of art that's not only gluten-free but also incredibly moist, flavorful, and surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup gluten-free flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup oil
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
- In a separate bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, and eggs until the mixture is smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain the cake's light texture.
- Divide the batter into two equal portions. Leave one portion plain and add 2 tablespoons of cocoa powder to the other portion to create the marble effect.
- Pour alternating spoonfuls of the plain and chocolate-tinted batters into the prepared cake pan, creating a swirled pattern.
- Use a knife or skewer to gently swirl the batters together, creating a marbled design without over-mixing.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or top with a light glaze before serving.
Tips
- Always sift your gluten-free flour to prevent clumping and ensure a smoother batter texture.
- Use room temperature eggs and ingredients for better mixing and more consistent results.
- Don't overmix the batter—gentle folding preserves the cake's delicate structure.
- For the most dramatic marble effect, use a knife and make slow, deliberate swirling motions.
- Check your cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before adding any powdered sugar or glaze to prevent sogginess.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: g
Cholesterol: 70mg
