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Espresso Marble Bundt Cake (Gluten Free, Dairy Free)

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 10
Best Season: Suitable throughout the year
Ingredients
  • 315 g dairy free spread
  • 315 g caster sugar
  • 5 eggs
  • 40 g ground almonds
  • 1 tsp baking powder
  • 275 g gluten free self raising flour
  • 3 tbsp dairy free milk
  • 60 mg boiling water
  • 3 tbsp instant coffee
  • 25 g cocoa powder
Instructions
  1. 1

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

  2. 2

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

  3. 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. 4

    Divide the cake batter equally between two bowls

  5. 5

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

  6. 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. 7

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

  8. 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
Read it online: https://freefromfavourites.com/recipe/espresso-marble-cake/