Flour & Fern

Mable Pound Cake

There is just something about baking an item that looks, tastes, and smells amazing. Well this is your recipe! Soft vanilla and chocolate cakes swirled together make this loaf a hit. Not too complicated to make and a dessert that makes a statement.

Naturally gluten free and nut free.
This recipe can easily be made dairy free as well! Just use vegan butter instead of regular butter and choose a non-dairy milk to replace the cream.
Can be corn free as well! Just pick up a corn free baking powder.

Marble Pound Cake

Vanilla and Chocolate Swirled Pound Cake
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8


  • loaf pan


  • 2 cups gluten free 1-1 flour I reccomend Bob's Red Mill
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 12 Tbs unsalted butter soft (1 1/2 sticks)
  • 3 Tbs unsalted butter melted
  • 3 Tbs cocoa powder
  • 1 1/3 cup cane sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream, milk, or non-dairy milk such as oat milk, almond milk, etc.


  • Preheat oven to 350 degrees F & grease a loaf pan.
  • Combine flour, baking powder, and salt in a bowl.
  • In a separate bowl combine melted butter and cocoa powder.
  • In mixer or food processor:
    – Combine softened butter and sugar.
    – Add eggs and vanilla and mix until smooth.
    – Add the dry ingredients.
    – Add the cream and mix until smooth.
  • Transfer 1 cup of batter to the bowl with the cocoa powder and stir.
  • Spoon half the remaining batter into a greased loaf pan and smooth the surface. Spread the chocolate batter in the pan. Cover with the remaining batter.
  • Using a knife, cut 5 swirls in the batter (you can do better than mine pictured, haha).
  • Bake for about an hour or until a toothpick comes out clean. (If needed, cover with foil to reduce browning.)
  • Let cool in pan for 10 minutes and then turn onto a wire rack to cool completely.
  • Slice as desired and enjoy! I usually go for 8 slices.


I use Bob’s Red Mill 1-1 flour, (not their baking flour). If you want to use something else, look for another 1-1 mix that contains xanthan gum or some other binding agent. Not all flours are created equal! And I can’t guarantee it will come out great with another flour.