One day I just woke up and had a crazy sweet tooth. It happened because I had a sudden realization that there were NO sweet things to eat in my fridge or pantry. No cookies, no chocolate, no cake — it was catastrophic.
It’s kind of like that ‘you only want what you can’t have’ sort of thing. And at that moment I could not satisfy my sweet tooth, even if I had one or not, hence I psychosomatically gave myself a sweet tooth to fix this most gravest of problems.
And of ALL the sweet things to choose from in that moment to save the day, I chose to make marble pound cake. That was what I knew would immediately solve this problem. Marble pound cakes were one of the few sweet things I grew up on. They were even my birthday cakes as opposed to the ultra sugary pre-made and pre-frosted white cakes you would get at the supermarket. But for me they were still sweet and they were always so delicious.
When assembling a marble pound cake, the swirl is the most satisfying part. Whenever I slice into the cake I always gasp and go like “oh look I made this!” Because when you swirl the batter before putting in the oven I always think: “Oh no did I over mix it?” “Did I ruin it?” “Is it gonna come out without a swirl cause the two batters just seeped together?”
Well each time it comes out right and the marble patterning is just lovely. It’s like when a singer performs a song multiple times – though it is the same song, the performance is never the same, each rendition is unique and beautiful in its own way. And I guess it’s the same when making marble pound cakes, but it’s not as romantic.
I spruced up my favorite marble pound cake recipe by adding almond butter to the vanilla batter. SUCH a good idea. Almond butter and chocolate go so well together and I love having two distinct yet harmonious flavors come together instead of the boring vanilla/chocolate match-up. AND this is also my first time using Dutch-process cocoa powder. I FINALLY got a hold of this stuff.
I went to three different supermarkets before making the trek to Whole Foods where I finally found it. Though you can of course use normal cocoa powder, this darker cocoa alternative is definitely worth using and it’s wonderfully rich chocolate flavor goes even better with almond butter! Here is the Dutch-process cocoa powder I bought. Let me know what’s your go to recipe to fix your sweet tooth!
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup coconut palm sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1/4 cup Dutch-process cocoa powder
- 1/3 cup almond butter
- Preheat oven to 350 degrees F. Oil a 9-by-5-inch loaf pan and set aside. In a bowl, whisk together the brown rice flour, tapioca flour, almond flour, baking powder and salt and set aside.
- In a large mixing bowl, add the coconut oil, coconut sugar and honey and mix well. Add eggs, one at a time and mix until well combined. Mix in vanilla. Add flour mixture in 2 batches, adding the almond milk in between. Split the batter into two separate bowls. Add almond butter into one of the two cake batters and mix well to combine. If the batter with the almond butter is too thick, add a few more tablespoons of almond milk to loosen it up.
- In a small bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add cocoa mixture to the remaining reserved cake batter and stir until well combined.
- Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of the almond and chocolate to simulate a checkerboard. To create marbling, run a wooden skewer through the batters in motion of two figure eights.
- Bake, rotating the pan halfway through, for 40 to 50 minutes or until a cake tester comes out clean. Once finished, let the pan cool for 10 minutes before serving. Cake can be kept in an airtight container at room temperature up to 3 days.