Gluten-Free Marble Loaf – A Nostalgic Treat

November 21, 2021

Prep 15

Cooking 55

Level easy

Serve 10

Baking isn’t just about creating delicious treats; it’s also about crafting cherished memories. Our Gluten-Free Marble Loaf, with its playful swirls of vanilla, chocolate and pink cake, does just that.
It’s a cake that holds a special place in my heart—it’s my mum’s favourite and was a very special after-school treat. Whether to celebrate birthdays, holidays or to brighten a regular day, my mum’s homemade marble cake symbolised love and care. And now, with this gluten-free and low FODMAP adaptation, I can relish the nostalgia and pass the same memories on to my family.

Our gluten-free marble loaf is dairy-free and low FODMAP so everyone can enjoy a slice. The steps are simple: cream margarine and sugar, add eggs one by one, mix the remaining ingredients, pour into a lined pan, and into the oven it goes. Voila! You’ll have a delightful treat in no time.

We’ve iced the cake with thick pink icing, just like my mum used to, but you can use any colour or flavour.

So, let’s take a trip down memory lane and create a Gluten-Free Marble Loaf that brings smiles and sweet memories flooding back to my kitchen.

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Ingredients

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	1/2 cup dairy-free margarine
	3/4 cup caster sugar
	2 eggs
	1 teaspoon vanilla essence
	1 1/2 cups low FODMAP gluten-free self-raising flour
	1/2 teaspoon gluten-free baking powder
	1/2 cup unsweetened almond milk
	2 tablespoons gluten-free cocoa
	2 tablespoons unsweetened almond milk, extra
	pink food colouring

ICING

	2 cups gluten-free icing sugar
	1 tablespoon dairy-free margarine, melted
	1 tablespoon almond milk
	a few drops of pink food colouring
	low FODMAP sprinkles, to serve (optional)

Directions

1.

Preheat oven to 180°C and grease and line a large loaf tin.

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2.

With an electric beater cream margarine and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add vanilla, flour, baking powder and ½ cup almond milk. Mix until combined.

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3.

Divide the batter into three bowls.

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4.

To one bowl add cocoa and 2 tablespoons almond milk. Stir until smooth.

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5.

To another bowl, stir through a few drops of pink food colouring. Leave the batter in the third bowl plain.

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6.

Drop alternate spoonfuls of mixture into pan. Swirl mixture with butter knife to create pattern. Bake in preheated oven for 55 minutes or until a skewer inserted into the middle comes out clean. Cool in tin for 5 minutes before transferring to a wire rack.

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7.

To prepare the icing combine sugar, margarine and almond milk in a bowl. Stir until smooth and free of all lumps. If you’d prefer runnier icing add more almond milk, a little at a time. Add a few drops of pink food colouring, until your desired hue is achieved. Stir to combine. Spread icing over cooled cake and top with sprinkles. Let icing set before serving.

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