Hello everyone, I’ve been in the kitchen baking this lovely Gluten and Dairy Free Espresso Marble Bundt Cake. This cake consists of lovely swirls of vanilla and coffee cake. If you aren’t a coffee fan you can just use the cocoa powder to make a chocolate flavoured swirl instead.

If you don’t have a bundt tin don’t worry you can make this in a 900g loaf tin or a 7″ round cake tin. Just keep an eye on the on it when baking as the times may vary a little bit.

Other Baking Ideas

If you liked the sound of this Gluten and Dairy Free Espresso Marble Bundt Cake then try out one of other baking recipes:

marble espresso cake

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins
Servings: 10
Best Season: Suitable throughout the year



  1. Preheat the oven to 180 oC and grease your bundt cake tin

  2. In a large bowl whisk together the caster sugar and dairy free spread until light and fluffy

  3. Whisk in the eggs one at a time and then stir in the ground almonds, gluten free self raising flour, baking powder and dairy free milk

  4. Divide the cake batter equally between two bowls

  5. Mix together the boiling water, instant coffee and cocoa powder and then whisk into one of the bowls of cake batter

  6. Place alternate spoonfuls of the vanilla and coffee mixture into the bundt cake pan and then gently swirl with a flat knife to get the marble effect

  7. Bake in the oven for 35 minutes, remove from the pan and allow to cool completely

  8. I decorated mine with a drizzle of dairy free dark and white chocolate.  It also works well dusted with icing sugar.

Keywords: gluten free, dairy free, gluten free bakery, gluten free cake
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