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Chocolate Marble Cake

Name: Chocolate Marble Cake
Prep time: 20

(3 votes, average: 4.33 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

18 ingredients

A deliciously fun version of a classic pound cake, this Chocolate Marble Cake recipe is split into two halves, one plain pound cake, and the other chocolate. Dollops of the two batters are then...

Ingredients

Vanilla Orange Batter:

½ cup almond flour
½ cup whole wheat pastry flour (see Ann’s Tip) or unbleached all purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup brown sugar (I like Florida Crystals), divided
2 large eggs
⅓cup unsalted butter, softened to room temperature
Grated peel of 1 orange or ½ teaspoon vanilla essence
1 to 2 tablespoons milk

Chocolate Batter:

¼ cup plus 3 tablespoons almond flour
¼ cup plus 3 tablespoons whole wheat pastry flour or unbleached all-purpose flour
¼ cup unsweetened cocoa powder
¾ teaspoon baking powder
Pinch of salt
½ cup brown caster sugar (like Florida Crystals), divided
2 large eggs
⅓cup unsalted butter, softened to room temperature
1 to 2 tablespoons milk

Missing an Ingredient?

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Nutrition Facts

Calories

512 cals

Fat

33 g

Saturated Fat

15 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

48 g

Sugar

29 g

Fiber

6 g

Protein

11 g

Sodium

198 mg

Directions

Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch tin with butter or line with parchment paper. Set aside.
Into one bowl, make the Vanilla Orange Batter. Sift together the almond flour, whole wheat pastry flour, baking powder, and salt. Stir in the sugar and make a well in the center. Add the eggs, butter and the orange zest or vanilla. Beat together with a hand mixer until well blended. If the batter seems stiff, add some milk, 1 tablespoon at a time. Set aside.
In another bowl, make the Chocolate Batter. Sift together the almond flour, whole wheat pastry flour, cocoa powder, baking powder, salt, and cocoa powder. Stir in the sugar and make well in the center.; Add the eggs and butter. Beat together with a hand mixer until well blended. If the batter seems stiff, add some milk, 1 tablespoon at a time. Set aside.
Using a clean spatula for each bowl, pour each batter into the prepared loaf tin, a few spoonfuls at a time, alternating between the two batters. Do not smooth the top.
Bake for 40 to 45 minutes or until the cake is golden and a toothpick comes out clean. Let the cake sit for a 5 minutes in the tin, then turn it out to cool onto a wire rack. Serve as desired.

Chef Tips

Almond flour can be a bit pricey. If it is too rich for your pocketbook, substitute it with the same amount of whole wheat pastry flour. If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier cake.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but not the whole thing!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.