The Best Gluten Free Chocolate Orange Marble Loaf
WELL HELLO, this Gluten Free Chocolate Orange Marble Loaf has been a long time coming but its a beaut. Super simple to make, 6 ingredients… and really quick too!!
Check out that swirl on my Gluten Free Chocolate Orange Marble Loaf 😉
SWIRL TIPS: Totally personal but I don’t usually opt for the usual “add 1 spoon of each flavour and then swirl it round with a skewer” method because I find it doesn’t give a very defined swirl. I’ve included my top tips for the perfect swirl in my recipe below!!
Ingredients for My Gluten Free Chocolate Orange Marble Loaf
The ingredients are all very simple and easy to get hold of!
The one thing to bare in mind is that every “orange essence” is a little different… some are really strong whereas you’ll need a lot more of some of the others to get that flavour.
I’d recommend starting with a capful (the lid of the bottle). Then, dip you finger into the raw cake mix and taste it. It shouldn’t be overpowering but you should definitely be able to taste it. If you’re not keen on tasting the mix, you can just smell it too! You should be able to smell the orange in the mix but again, it should be overpowering.
Recipe Adaptations
- Swap the orange for any flavour you like!!! You can get almost anything these days, from gin to strawberry.
- You could top it with a chocolate ganache – although its so full of flavour, I think its perfect without.
- Sometimes I like to add the cocoa powder and the orange essence to the same mix, leaving the other one “plain”. Actually changes the taste quite a lot – totally up to you which you prefer to try!!
Gluten Free Chocolate Orange Marble Loaf
Ingredients
- 170 grams Gluten Free Self-Raising Flour
- 170 grams Caster Sugar
- 170 grams Spread - tub of marg – Dairy free if necessary – eg Flora Dairy Free, Pure, Vitalite
- 3 eggs
- 3 tbsp cocoa powder
- 1 capful of orange flavouring
- Optional: handful of choc chips - coated in a tsp of self-raising flour
Instructions
- Preheat your oven to 180oC (fan).
- Line your loaf tin with baking paper
Make the cake mix
- In a large bowl, whisk together the butter & sugar until fully combined. >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the beaten eggs and flour to the butter/sugar and whisk together until JUST combined (20-30seconds). >Don’t over whisk, otherwise you’ll lose the air bubbles & it won’t be quite so fluffy!
- Divide the mix into 2 – roughly is fine!
- Add the cocoa powder to one half and mix in until JUST combined. Add the orange flavouring to the other half and whisk until JUST combined.
Get it in the tin!
- Layer the two flavours into your tin to get a marble affect. It should be about 2/3rds full to give it enough room to expand when it bakes. My favourite way to do this:>Add 2 tbsp of one flavour to the tin (in the middle is fine, it hasn’t got to cover the bottom).>Add 2 tbsp of the second flavour to the top of that. >Repeat that until you can't go any higher (you'll know what I mean when you're doing it!!), give the tin a little shake so the mix spreads out a bit more and then keep adding 1 tbsp of each mix alternately, until you've used all the mix.>At the end, give the tin another little shake so its evenly spread across the tin, right to the edges.
- Sprinkle the choc chips over the top if you’re using them. >The coating of flour is just to stop the chocolate chips from sinking to the bottom
Bake
- Bake for approx 35 mins. >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
Want some more cake inspo? How about one of these
- Biscuit Traybake Cake – vanilla traybake topped with jam and lots of biccies!
- Zebra Cake – I hadn’t heard of it before but now I’m in love!!
- Angel Cake – nostalgic classic
- Millionaire Cake – cake base with the traditional caramel and choc topping
