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Chocolate Marbled Cupcakes (gluten-free)

Chocolate Marbled Cake {Gluten-Free}

The first time I made this recipe, I used 3 eggs, which made a cake with a bread pudding like consistency, nice and chocolately. With a few adjustments, this recipe is lighter and more cake-like. You can also bake this in a 8"x4" loaf pan for 40-45 minutes.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins

Ingredients

Dairy-Free Buttermilk

  • 1 cup almond milk or other non-dairy milk
  • 1 tablespoon apple cider vinegar or lemon juice

Cake

  • 1/2 cup sifted almond flour
  • 1/2 cup brown rice flour
  • 1/4 cup sifted coconut flour
  • 3/4 cup tapioca starch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1/2 cup sifted cocoa
  • 1/4 cup dairy-free chocolate chips
  • 1/2 cup olive oil
  • 1 cup organic sugar
  • 2 tablespoons pumpkin puree or applesauce or 2 egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 2 egg whites

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine almond milk and apple cider vinegar. Let sit for 15 minutes until curdled.
  3. In a medium bowl, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with "buttermilk," mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.