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Gluten-Free Chocolate Coffee Marble Cake Recipe (Starbucks Giveaway)

by Jeanette on September 24, 2012 · 39 Comments
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Pumpkin Spice Coffee Chocolate Marble Cake with Raspberry Sauce

Pumpkin Spice Coffee Chocolate Marble Cake with Raspberry Sauce

Today, I’m sharing a rare treat on my blog – Gluten-Free Chocolate Coffee Marble Cake. Although I’m not a big sweet eater, when I do eat something sweet, it has to be really good. Today, I’m sharing a recipe that I tried a few weeks ago using a recipe that I picked up from the Starbucks display table at BlogHer Food 2012 in Seattle, Washington, earlier this year. The name of this recipe caught my eye – Starbucks VIA© Olive Oil Cake. I’ve used olive oil in baking before and love it as a substitute for butter since it’s unsaturated fat (although it has just as many calories as butter) and makes for a dairy-free cake (we have some dairy intolerances in our family).

I’ve been meaning to make this cake for a while and finally got around to it. When I first picked up the recipe, I thought it was simply a coffee flavored cake using Starbucks VIA© instant coffee packs.  However, as I read through the recipe just before making it, I discovered it was actually an orange scented marble cake using coffee in the darker batter of the marble cake. Interesting I thought, but I couldn’t resist the temptation to flavor the darker batter with both chocolate and coffee.

Pumpkin Spice Coffee Chocolate Marble Cake

I’ve always loved mocha – the combination of chocolate and coffee. In fact, looking through my old recipes, I’ve made Mocha Chocolate Chip Muffins (vegan) and Chocolate Mousse using coffee. Starbucks VIA© instant coffee packs are a convenient way to add a touch of coffee flavor in baking, and I usually have a few packs lying around as I sometimes bring a few packs with me when I travel.

To spice up this Marble Cake, I added some pumpkin pie spice and cinnamon to the batter. I know Starbucks sells a Pumpkin Pie Spice Latte, so I knew coffee and pumpkin spice had to go together. I also made this cake gluten-free by substituting almond flour and a gluten-free flour mix for the white four called for in the original recipe.

Pumpkin Spice Coffee Chocolate Marble Cake with Raspberry Sauce

Although I cut back the amount of sugar slightly by substituting applesauce for a portion of the sugar, I ended up adding back some sugar to the chocolate coffee batter as it was too bitter when I tasted it. I also threw in some mini chocolate chips to make it extra chocolatey. Since I hardly ever bake cakes, I figured I might as well make this a good one.

Ever since I was a young girl, I’ve loved making Marble Cake. My favorite part was always dropping dollops of chocolate batter on top of the yellow batter and making swirls through all the circles. This recipe made just one round layer of cake, the perfect size for our family since we’re not huge cake eaters. I served a raspberry sauce (recipe forthcoming) with this Chocolate Coffee Marble Cake which I thought was a nice compliment, and a lot less sweet than frosting. This is definitely a sweet treat, but at least I was able to sneak in some fruit ;).

Pumpkin Spice Coffee Chocolate Marble Cake with Raspberry Sauce

And now, I am excited to announce a generous giveaway from Starbucks!


Starbucks Coffee


One winner will receive an assortment of ground coffee, VIA coffee, K-cups and a coffee tumbler from Starbucks ($75 value). Note: Coffee blends may vary from those pictured above, but all will be unsweetened.

This giveaway is open to US age 18 or older, and will end at 12:01AM EST on Friday, September 28, 2012. Winners will be selected via random draw, and will be notified by e-mail. You have 48 hours to get back to me, otherwise a new winner will be selected.

To enter the giveaway, please use the widget below to sign in and answer the questions.

a Rafflecopter giveaway

5 from 1 reviews
Gluten-Free Chocolate Coffee Marble Cake
Prep time
Cook time
Total time
I served this cake with Raspberry Sauce and fresh raspberries.
Serves: 8
  • ½ cup olive oil
  • 2 eggs
  • ¾ cup organic sugar
  • ¼ cup applesauce
  • ½ cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 cup gluten-free flour mix
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 3 packets Starbucks VIA©
  • ¼ cup cocoa
  • ¼ cup chocolate chips
  • 2 tablespoons organic sugar
  1. Preheat oven to 350 degrees. Line an 8-inch round pan with parchment paper cut to size. Lightly spray bottom and sides of pan with cooking spray.
  2. In a large bowl, beat together olive oil, eggs, ¾ cup sugar, applesauce, orange juice, orange zest and vanilla.
  3. Sift together almond flour, gluten-free flour mix, baking powder and salt. Add to batter and mix well. Set aside one cup of batter and add Starbucks VIA©, cocoa, chocolate chips, and 2 tablespoons organic sugar. Stir well.
  4. Pour white batter into greased pan. Use a large spoon and place dollops of dark batter on top of white batter. Use a butter knife and run it through all the dark batter circles, swirling it through the white batter.
  5. Bake for 20-25 minutes until a toothpick comes out clean.

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  1. That cake is so pretty! I love Starbucks great giveaway

  2. I’ve only ever had the Pumpkin Spice and I love it!! Thanks!!

  3. Mmm, so delicious. I would have given in to the temptation to swirl in chocolate too! :)

  4. Such a beautiful tart… and I love the berries on top to brighten it up!

  5. This coffee marble cake looks amazing and so pretty! love it!

    • Thanks Alice – I just couldn’t help myself – had to add some chocolate to the swirl batter…and I learned to make this simple berry sauce from my brother-in-law.

  6. This looks delicious! YuM!

  7. What a gorgeous treat!

  8. This cake looks so pretty and delicious!! I would love to try it. I love coffee cakes and coffee mousse.

  9. Yum, Starbucks is great! I love their Peppermint White Chocolate Mocha best! I’ve recreated it at home, but never in baking. I just might have to try..

    Also, I love doing the swirls in marble cakes! But I get overboard and sometimes mix too much. It’s too fun!

  10. Oh my gosh this cake looks amazing!! I haven’t played with adding starbucks via to baked goods yet, but I have no clue why I haven’t, definitely going to now. My hubby is a starbucks addict so if I won this he might just fall in love all over again :) hehe

  11. Awesome giveaway! For plain old black coffee, I like the new Verdana “blonde” coffee best…I am totally not a super-dark coffee fan, so this is perfect for me! For the fancy stuff, I’m absolutely in love with the salted caramel mocha…WOW, so good!

  12. The idea of a pumpkin mocha cake is just brilliant.
    My favorite way to make use of coffee is in mocha frosting for our family’s traditional birthday cake.
    But this one will have to be tried soon.

  13. I love the Starbucks dark roast. Caramel macchiato is delicious (and a treat) too! :)

  14. I love to use coffee in baking! I have a layered bar recipe using coffee, it’s one that so many people love!

  15. blonde roast is my favorite and I love adding instant coffee to chocolate recipes in baking (and oatmeal!) to give it a mocha kick!

  16. Love the Pumpkin Spice Latte and the Salted Caramel Mocha or Latte…yum!

  17. My absolute favorite is White Chocolate Mocha.

  18. christopher sorel says:

    love to use the instant italian roast in chocolate cake

  19. i like pikes place!

  20. I love to use the via in my chocolate cakes!

  21. Thanks everyone! This was a real treat and I have always loved mocha – the chocolate and coffee flavor is intense in this cake thanks to the VIA pack and cocoa powder.

  22. I love straight up decaf coffee to drink :-)


  23. My favorite Starbucks coffee is Sumatra! Hands down.

  24. I would TOTALLY love this cake, Jeanette! Thank you for creating it. I think it’s going on the menu for my next support group meeting. It’s much “safer” that way. 😉


  25. I like the House Blend or Veranda. Thanks!

  26. Thank you so much for these gluten free recipes. We’ve managed a year now, and things are better. Teaching our non-allergic friends is easy when I can share such great dishes with them. And they do not notice any difference in the end results, just great food.

  27. I love the Starbucks caramel ground coffee! SO smooth! Great giveaway, thanks!!!!

  28. I love a classic cafe mocha the most. No fat, no whip, of course!

  29. Sumatra, I haven’t tried coffee in baking or cookie yet but I plan on it one of these days

  30. I like their hazelnut flavored coffee

  31. I make coffee cake, duh!!!

  32. I like the Blonde flavor!

  33. Lee Ann Kaplan says:

    hazelnut latte :) french vanilla, or cafe verona with toffee cream mmm i use cafe verona when i make texas sheet cake :)

  34. I love the ripples in marble cake, it always feels like such a special dessert.

  35. Love the Starbucks Via Columbia Coffee when I’m traveling!

  36. I brew Starbucks Blonde Roast at home every morning!

  37. I enjoy the Starbucks French Roast!

  38. This recipe looks fantastic! I love the combination of flavors. Yum!

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