Gluten-Free Marble Cake with Ice Cream Ganache

Hi Bakers, I’ve been wanting to try this cake for months and had to try it twice to love it. I’ve never made or tasted it, so I was expecting more chocolate rather than the subtle blend of vanilla and chocolate with a rich ice cream ganache glaze. Maybe it’s a baker thing, when you bake all the time, you get super critical and don’t experience the actual bake. That’s what happened here. Once I had a chilled slice of this moist, a bit dense cake with great vanilla and chocolate flavors, I really enjoyed it, and I bet you will too. My coworkers assured me this was a really good marble cake, which can often be dry. I knew this was a win when I heard that…Gluten-free AND more moist than those with wheat. Yup, it’s a keeper. Enjoy! ~Carolyn

Gluten-Free Marble Cake with Ice Cream Ganache 

Revised from Eats Delightful

Makes one 10” cake

Dry Ingredients

2 1/4 Cups + 2 tablespoons  Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)

1/4 cup blanched almond flour

2 tsp baking powder

1 teaspoon sweet rice flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients

1 1/2 cups milk

1 tablespoon white vinegar (to sour the milk)

1/2 cup butter, room temperature

1/3 cup canola oil

1 1/2 cups granulated sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

Ingredients for the Chocolate layer

1/4 cup cocoa powder

1 teaspoon dark cocoa powder (optional for color)

1/4 teaspoon espresso powder

1 tablespoon granulated sugar

5 tablespoons milk

Ice Cream Ganache  (I halved the recipe from the video because it made too much!)

1/2 cup melted good-quality vanilla ice cream

1 cup semi-sweet chocolate chips

Preheat the oven to 325F and set the rack in the middle position. Grease a 10” tube pan.

Whisk together the dry ingredients in a medium bowl and set aside.

In a medium-sized bowl, mix the cocoa powder, dark cocoa powder, espresso, and sugar until no lumps remain. Whisk in the milk and set aside.

Combine the milk and vinegar and let it curdle. It will have a strange texture, but it’s fine!

In a large bowl, beat together butter, oil, and sugar until soft and fluffy. Add eggs one at a time and then the vanilla. Scrape down the bowl and beat until smooth. Add  1/3 of the dry ingredients and mix until just combined. Next, mix in 1/3 of the milk mixture. Alternate these steps two more times. Divide the batter in half and add it to the bowl with the chocolate mixture. Stir gently until no streaks remain.

Add the vanilla and chocolate batter in alternating scoops into the tube pan. Use a butter knife and run it through the layers together just a bit to make a swirl pattern. Don’t mix too much, or you will get one uniform color instead of marbling. I am not very consistent with my swirl, but don’t worry, no matter what it looks like, it will be delicious. Bake the cake for about 50-55 minutes or until a skewer inserted in the center comes clean. Cool completely on a rack.

Make the ice cream ganache by heating the ice cream until hot but not boiling in the microwave. Add the chocolate chips and let sit for 5 minutes. Whisk together until smooth. If you have unmelted chocolate bits, you can carefully microwave the ganache in 5-second intervals and stir until smooth. Do not overheat. I let my ganache cool until thickened a bit before pouring it over the cake for a thicker glaze. Use sprinkles or chocolate bits to decorate. Store in the fridge covered for up to a week. Enjoy!