Gluten-Free Marble Loaf – A Nostalgic Treat

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.

 

Need more delicious low FODMAP reipes? Subscribe to FODMAPPER magazine today. 70+ low FODMAP recipes in every issue. Now available as a digital subsription, so you can read from anywhere in the world!

No Reviews

Ingredients

Adjust Servings
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.
Mark as complete
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.
Mark as complete
3.

Divide the batter into three bowls.
Mark as complete
4.

To one bowl add cocoa and 2 tablespoons almond milk. Stir until smooth.
Mark as complete
5.

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

Leave a Reply

Your email address will not be published. Required fields are marked *