So I guess I’m still not off that chai kick, huh? If you’re a chai devotee like me, check out my Chai Gingerbread Stars with Coconut Glaze, and Chai Tiramisini. Intervention, you say? No, please, I’m enjoying myself so much!
But seriously. I have had a lot of requests for more gluten-free baked goods lately so I decided to face my fears and attempt gluten-free baking. It’s an area of vegan baking that makes me really nervous because so far I’ve not had a lot of success with GF baking. Crumbling cakes, dry loaves, sunken cakes, bland baked goods — you name it, I’ve had it.
Some months ago I purchased the book Decadent Gluten-Free Vegan Baking by the lovely Cara Reed of Fork & Beans, though I only recently had the chance to start reading it and trying the recipes in there. I’d made a couple of batches of her ‘Grandma’s Chocolate Chip Cookie’ with the intention of giving them to my new neighbours as a welcome and introduction gift, but truth be told, the cookies never reached the neighbours. ahem
I’d been planning to chai-ify my marbled cake recipe for ages, but figured it’d be the perfect opportunity to try it gluten-free. I wasn’t expecting anything much when I popped the tin in the oven… but miraculously, it turned alright!
A few notes: I used a ready-mixed gluten-free flour (Dove’s Farm Mill), which worked really well for me. Gluten-free batter doesn’t act like normal batter, though, so you should expect this one to be somewhat less flexible and liquid — not quite as “pourable”, I mean. So when you “pour” the batter into the cake tin, you will have to spread it out with a spatula to make sure it reaches all corners and sides of the tin. The cake is also slightly drier than my regular marbled cake recipe, which I actually don’t mind as I can spread a little almond butter on top without the slice crumbling on my plate. If you don’t like the texture to be quite so dry, just bake 5 minutes less.
Gluten-Free Chocolate Chai Marbled Cake
Notes: make sure the soya milk is at room temperature, otherwise it will harden the coconut oil when they come into contact. (Coconut oil is only liquid at room temp or when warmed.)
250g (1 + 2/3 cup) plain flour
1 tsp baking powder
200g (2 cups) of sugar, or less (see note)
250g (1 cup) coconut oil, melted
175ml (3/4 cup) soya milk
1 tsp vanilla paste
2 tbsp cocoa powder
2 tbsp ground flaxseed + 5 tbsp water
1 + 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground mace
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1. Pre-heat the oven to 180ºC (350ºF/gas mark 4) and line or grease a loaf tin.
2. In a small bowl combine the ground flaxseed and water. Set aside.
3. Sift the flour and baking powder into a large mixing bowl. Make a well in the centre and pour in the sugar, coconut oil, vanilla paste, soya milk and flaxseed mixture. Fold the wet ingredients into the dry.
4. Pour half of the batter into another bowl. Fold in the cocoa powder and spices.
5. Pour half of the vanilla batter into the loaf tin, spreading it out evenly with a spatula. Pour half of the chocolate chai batter, smoothing it out over the vanilla batter as best as you can. Repeat with the remainder of the vanilla and chocolate chai batters.
6. Bake for 55-60 minutes, at which point the top should crack open like the top of a volcano and a skewer should come out clean. Cool on a wire rack before slicing.
Any more gluten-free recipe requests? Let me know in the comments below! 🙂
Love and cookies,