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GlutenFreegan Mocha Marble Loaf Cake

Preparation time:  10 minutes

Baking time:  approximately 1 hour

Total time:  1 hour and 10 minutes

Servings:  12

 

Ingredients:

 

For the chocolate part of the marble loaf:

  • 220g (half a pouch) GlutenFreegan chocolate cake mix (reseal the pouch to make another loaf cake or 6 delicious cupcakes with the remaining mix)

  • 70g apple sauce

  • 100g caster sugar

  • 100g dairy free spread

  • 45 ml water

For the coffee part of the marble loaf:

  • 205g (half a pouch) GlutenFreegan coffee cake mix (reseal the pouch to make another loaf cake or 6 delicious cupcakes with the remaining mix)

  • 70g apple sauce

  • 100g caster sugar

  • 75g cold dairy free spread

  • 30ml water

  • 50g chopped walnuts (optional)

1) Preheat your oven to 180C/ 160C fan/ 350F/ gas 4. It's important your oven is up to temperature before you bake.

2) Line the bottom of your loaf tin with non-stick, baking paper and grease the sides of your tin.

3) Prepare the chocolate cake batter by creaming together the dairy free spread and sugar.  Then add the apple sauce and mix well.  Finally, add the GlutenFreegan chocolate cake mix, water and mix well.  Set the batter to the side.

4) Prepare the coffee cake batter by creaming together the dairy free spread and sugar.  Then add the apple sauce and mix well.  Finally, add the GlutenFreegan coffee cake mix, water and mix well. If you wish, add chopped walnuts. Set the batter to the side.

5) Using a tablespoon, drop spoonfuls of your chocolate batter and coffee batter, swapping between the two so that you get an alternating pattern of light and dark brown batter.  Keep going until all your batter is in the loaf tin.

6) Using a skewer or the handle of a spoon, swirl the batter around the tin in a "s" shape or figure of 8. 

**Top tip:  for more distinct chocolate and coffee parts of your cake, only swirl once or twice.

7) Bake for approximately 1 hour or until a skewer inserted into the middle of the cake comes out clean.