Almond Butter Chocolate Marble Pound Cake [GF + DF]

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.

Almond Butter Chocolate Marble Pound Cake Almond Butter Chocolate Marble Pound Cake
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.

Almond Butter Chocolate Marble Pound Cake Almond Butter Chocolate Marble Pound Cake
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.

Almond Butter Chocolate Marble Pound Cake
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!

Almond Butter Chocolate Marble Pound Cake [GF + DF]
Rich, flavorful and gluten and dairy-free!
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 1 cup brown rice flour
  2. 1/2 cup tapioca flour
  3. 1/4 cup almond flour
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup coconut oil, melted
  7. 1/2 cup coconut palm sugar
  8. 1/4 cup honey
  9. 2 large eggs
  10. 1 teaspoon vanilla extract
  11. 1/2 cup almond milk
  12. 1/4 cup Dutch-process cocoa powder
  13. 1/3 cup almond butter
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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48 thoughts on “Almond Butter Chocolate Marble Pound Cake [GF + DF]

  1. EEEKKK! There is nothing worse than having a sever craving for something and not being able to devour said item! It’s the worst! You should just make this pound cake daily to have on hand! 😉 This is so beautiful, Linda! Loving the marble swirls in here! And your powdered sugar action shot is epic!! This is some seriously delicious cake girlfriend! Cheers!

    1. I’m so happy you understand my pain girl! Aggressive sweet tooths are serious! I should definitely always make a habit of making marble pound cakes to have every week to always have on hand! Thanks dear for your lovely words!

    1. Thanks Jennifer! Yes gluten-free baking can be really hard! But I really enjoy it now once I figured out my own formula and avoided store-bought gluten-free flours and chemicals like xanthan gum. I can’t even notice that it’s gluten-free any more! And it’s especially more enjoyable when you use flours that you can actually taste!

  2. sweet heavens! i am ashamed to say i have never made a swirl bread or cake, but you’ve convinced me that it works. and i am an almond butter + chocolate fanatic, so this is a must make! i have a vanilla almond butter bread on my blog, with cacao nibs, and love those components.

    from all of us, i’m glad you solved the sweet tooth craving. 🙂

    1. Thanks Amanda <3! Ahh swirl cakes are so much fun to make! I guess with my German background, they were definitely a staple in my house! Oh and I have to check out your vanilla almond butter bread, it sounds totally yummy with those cacao nibs!

  3. I hate it when I get a sweet craving and I have nothing sweet in the house. It usually happens to me at night and I am too lazy to make anything that requires any effort at all. I love that this marble pound cake is your go to. And you are right, adding almond butter is such a good idea! I have never made a pound cake, marble or otherwise, but I feel like I need to make this now. Pinning!

    1. Thanks Meghan! Oh yes when you get a sweet tooth at night it is definitely the worse! I always hope I have some extra chocolate chips somewhere and munch on those in desperation! And wow pound cakes whether marbled or not seemed to be the only thing I bake! I love how easy they are to make and you just have to pour the batter into a 9X5 and voila!

    1. I’m happy I was able to make it gluten and dairy-free as well! I find that it actually tastes better than conventional baking which came to a surprise. Thanks Rachel!

    1. You are definitely smart Nicole, didn’t think I always had to have something sweet on hand until I became one cranky girl myself! Thanks lady!

  4. I have definitely been there with the whole swirling anxiety. When I used to work at a bakery I would get so nervous about the swirls (because they were on a much larger scale) that I always ended up over or under swirling. This looks beautiful, and definitely great to keep around for sweet craving catastrophes!

    1. Oh wow I’m sure the level of anxiety is on a much higher scale when doing the swirls in a bakery! I would totally want to know how they do it! But yeah I’m sure it was very stressful working at a bakery. I give bakers so much credit having to wake up at the crack of dawn and bake til they drop pretty much. I am happy you can bake on a more relaxing level now! Thanks Katy!

  5. This loaf looks absolutely divine Linda. I bet it really nipped those sweet cravings in the bud! I have an unstoppable sweet tooth so am forever eating something sweet after dinner – at the moment we are hooked on homemader protein bars in our house. The marbling here is gorgeous. I know what you mean about that OMG kind of feeling when you slice into a marbled cake, as well as the nerves about whether it just turned into an icky mess of the two batters. I’ve made a few marbled loaf cakes over the years as well, some have been better than others but each has been totally unique and looked special in its own way. That’s the magic of baking! 😀

    1. Thanks Lisa! Homemade protein bars are the best! I have been going through a bar phase and totally know what you mean. They are so easy to make snack on and they are totally satisfying as well! And yes I totally like to think baking is magical! I still feel that way every time I take something out of the oven and witness the transformation!

  6. Totally know the feeling Linda! Some evening when I just NEED something sweet, I end up resorting to a quick self-saucing chocolate pudding – but all hot and with gradually melting ice cream it really hit the spot. Thinking about making a batch of chocolate chip cookies and storing them up the freezing, ready to go straight int the oven whenever a chocolate cookie craving strikes…but they might disappear far too quickly haha!! Gorgeous marble cake, I love the swirls and dark, caramelised colour. Stunning action icing sugar dusting shot too!

    1. Oh my goodness that self-saucing chocolate pudding sounds AMAZING! Now that will definitely satisfy your sweet tooth and would be the perfect midnight treat. Yeah chocolate chip cookies are tricky cause when they come of out the oven fresh you do just want to eat them all! Thanks Claudia! Action shots are just so much fun haha, I need to make more gifs!

  7. Its so weird, I have never had a sweet tooth. Never ate candy growing up (ok not never!) But lately like you I crave something sweet after my lunch. And now if I don’t get my afternoon fix I actually get cranky! This pound cake is to die for! Looks gorgeous and by the way you describe it sounds super yummy as well. The almond butter addition, genius!!!

    1. I also didn’t have that much candy growing up! I always went to over to other kids’ houses and I was amazed at how much candy their parents were allowing them to eat! I guess it’s good cause I can’t even eat an Oreo without my teeth hurting. But it means that when I do crave sweets it’s pretty intense and I too get very cranky haha. Thanks Rakhee <3!

    1. Thanks Megan! I love it when I get to use powdered sugar cause it is soooo much fun to photograph! And the addition of almond butter takes this marble pound to a whole new level of deliciousness!

  8. This is amazing looking! I would take marble cake over super market cake any day. If I haven’t got anything except flour, butter, sugar, and a serious sweet tooth craving, I make pie crust, put it on a baking sheet, and drizzle melted butter, cinnamon, and sugar on it, bake it, and then cut it into sticks.

    1. Oh wow that is such a smart way to satisfy your sweet tooth! Who would have though cinnamons are that easy you make, pretty smart! Sometimes I just stuff my face with leftover chocolate chips when I’m desperate and have none of the ingredients needed to make cake. I really like that pie crust idea! Maybe that will be my savior next time I have a sweet tooth attack. Thanks Megan!

  9. This pound cake looks amazingly delicious and has to be one of the most beautiful things I’ve ever seen! I love how you added almond butter to the recipe. This pound cake sounds like an absolutely delicious combination of flavors. Have a lovely weekend! 🙂

    1. Thanks Ashlyn for the lovely compliment! I always need to have almond butter in my pantry now! The flavor compliments the chocolate so well and it makes it so yummy!

    1. Thanks Stacey! Oh my goodness this cake was definitely moist coming right out of the oven! Mmm my mouth waters thinking about, I guess its time to make this pound cake again!

  10. This looks just fantastic. I really want to try this now. I keep seeing Dutch process cacao powder in the international section in my local supermarket, but have never bought it. Perhaps I should. Thank you for sharing.

    1. Oh I was so happy when I finally bought Dutch process cocoa powder. Yes you should just go and get it! Won’t regret once you open the packet and see that deep color and smell it too! Thanks Liz!

  11. What a great recipe!! I made this with few substitutions for food intolerance purposes but it’s a beautiful and tasty loaf.

    Where the recipe called for almonds related ingredients I made the following subs:

    Coconut milk
    Quinoa flour
    Macadamia butter (I bet this can be substituted for any other nut butter)

    I also poured a nice orange glaze on top. Delicious! Thank you for sharing !

    1. I am so happy you enjoyed the recipe Norah! Thanks for letting me know about the ingredients you substituted! I have got to give macadamia butter a try! And I’m sure coconut milk adds another lovely hint of flavor to the loaf! <3

  12. the recipe looks amazing … my mouth is watering and looking forward to trying it … was wondering if you could recommend a low glycemic substitute for the honey?

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