Go Back

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.