Gluten-Free Chocolate Coffee Marble Cake is a delicious, healthy dessert. Perfect with a cup of tea or coffee.
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.
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.
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 ;).
And now, I am excited to announce a generous giveaway from Starbucks!
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 closed.
Gluten-Free Chocolate Coffee Marble Cake
- 1/2 cup olive oil
- 2 eggs
- 3/4 cup organic sugar
- 1/4 cup applesauce
- 1/2 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
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3 packets Starbucks VIA©
- 1/4 cup cocoa
- 1/4 cup chocolate chips
- 2 tablespoons organic sugar
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.
In a large bowl, beat together olive oil, eggs, 3/4 cup sugar, applesauce, orange juice, orange zest and vanilla.
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.
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.
Bake for 20-25 minutes until a toothpick comes out clean.