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Gluten Free Old Fashioned Marble Pound Cake

Gluten free marble pound cake, a dense and wonderfully moist cake with tons of flavor.

Gluten free marble pound cake, a dense and wonderfully moist cake with tons of flavor.

Now while the name says gluten free, there is no way to truly tell that it lacks wheat. The taste and crumb of this vanilla and chocolate pound cake is incredible. All by itself it warrants a densely moist cake, and can easily be dressed up with whipped cream or a glaze.

My grandmother's cooking notes that have been well traveled and well used.

My grandmother’s cooking notes that have been well traveled and well used.

My dad went though a bunch of my grandparent’s stuff last year and sent me a binder filled with recipes my grandmother collected. There was one batch in particular that had endless amounts of photocopies from a book whose identifiers were missing. I have no idea where it came from or who concocted the recipes, but in my mind I picture a sweet grandmother who cranked out endless amounts of baked goods for her family and friends. She had a recipe for all things sweet and iconic of an age passed, probably the 70’s or 80’s. The recipes are all full fat, full of flavor, utilizing lots more sour cream and cream cheese than we use today.

When I was strictly gluten free, this was one of the first recipes I started tinkering with. It boasted a lot of components to add flavor which I was afraid I’d be lacking if I went the gluten free route. Knowing the flavor would be there, I needed to add back in the flour which always proved the most troublesome. I read up in a lot of gluten free cookbooks on just how GF flours warranted vastly different results.”Most” of the time you cannot use the same flour mixture interchangeably. Think in terms of cakes, cookies and brownies, there’s an immense variety of texture in just these three baked goods. Choosing the right flours to mimic the texture of a pound cake proved to be pretty easy when you learned just how certain flours behaved.

Some flours like rice flour are sweet, and provide a light crumb. However rice flour can become very dense and gritty if used exclusively or in large proportions. Coconut flour is more coarse, but gives body and structure to baked goods through its ability to lock in moisture, albeit while imparting a coconutty flavor. Potato flour is also wonderful for locking in moisture and works well to balance gritty textures, the downside being that it burns easily. Using this combination, I substituted for my two cups of wheat flour called for in the recipe using 1 cup of sweet rice flour, 1/2 cup of coconut flour and 1/2 cup of potato flour. In addition, in order to get these flours to intermingle and hold together, I used xanthan gum. I found these substitutes provided the perfect balance for both texture and crumb, but more importantly in flavor.

A marbled batter incorporating rich chocolate and floral vanilla.

A marbled batter incorporating rich chocolate and floral vanilla.

Gluten free marble pound cake cooled and ready for dusting.

Gluten free marble pound cake cooled and ready for dusting.

Past those special instructions, there was nothing else to getting the batter ready and baking the cake. However, do note that because it is a pound cake, it’s not meant to rise drastically. I baked mine in a bundt pan as I liked it for presentation, but if you were wanting more of a full sized bundt, you’ll need to double the recipe and increase the baking time. Simply mix the ingredients together and enjoy a wonderfully flavorful cake in no time. I do hope you enjoy.

To full plates and eating your tarte out,

Each piece of pound cake is equally unique and delicious.

Each piece of pound cake is equally unique and delicious.

Gluten free marble pound cake surprisingly mimics the wheat version without a discernible difference.

Gluten free marble pound cake surprisingly mimics the wheat version without a discernible difference.

Gluten Free Marble Poundcake
Gluten free marble pound cake, a dense and wonderfully moist cake with tons of flavor. Barely discernible from the wheat version, it's perfect for serving a crowd of various dietary background.
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Prep Time
15 hr
Cook Time
40 hr
Total Time
55 hr
Prep Time
15 hr
Cook Time
40 hr
Total Time
55 hr
Ingredients
  1. 1/2 cup of unsalted butter
  2. 1 cup of sugar
  3. 3 eggs
  4. 1/2 cup of sour cream
  5. 1/2 cup of cream
  6. 2 teaspoons vanilla
  7. 1/4 teaspoon of salt
  8. 1/2 cup of potato flour
  9. 1/2 cup of coconut flour
  10. 1 cup of sweet white rice flour
  11. 1 teaspoon xanthan gum
  12. 1 teaspoon baking powder
  13. 3 tablespoons cocoa, sifted
  14. 3 tablespoons powdered sugar, sifted
Instructions
  1. Preheat oven to 350 degrees. Butter a bundt pan or loaf pan and set aside.
  2. In a mixer, cream the butter and sugar until light in color. Add in the eggs and mix till combined.
  3. In a small bowl combine the sour cream, cream and vanilla. Mix in with the egg and butter until no lumps are left.
  4. In another small bowl, combine your salt, potato flour, coconut flour, sweet rice flour, xanthan gum and baking powder. Add to your wet ingredients and stir until just combined.
  5. Remove half of your batter into a bowl. Add in your cocoa powder and powdered sugar. Still until just combined.
  6. Taking heaping spoonfulls, alternate between the vanilla and chocolate batter and add into the pan until all of the batter is used up. Using a spatula, smooth out the batter and press evenly into the pan.
  7. Bake for 35-40 minutes or until inserted toothpick comes out clean.
  8. Remove from oven and allow to cool completely. Dust with powdered sugar before serving.
Notes
  1. If you want to make this with wheat flour, substitute two cups of all purpose flour for the gluten free flours called for, and remove the xanthan gum. Add in one teaspoon of baking soda.
  2. This cake also does not rise much, so if using a bundt pan and wanting a full sized cake, be sure to double the recipe. You'll have to increase the time in the oven as well.
Eat Your Tarte Out | Baking, cooking and general shenanigans. http://www.eatyourtarteout.com/
Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

Comments (2 comments)

  • Ellen
    May 12, 2014 at 7:05 pm

    Your Gluten Free Marble Pound Cake looks delicious! Unfortunately, I’m allergic to potatoes, can you suggest an alternative type of flour? Thanks so much!

    • May 16, 2014 at 8:58 am

      Hi Ellen and thanks for coming to the site! I’d say try quinona flour or tapioca starch flour and you should be good to go! Good luck and let us know how it turns out.

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