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Gluten Free Chocolate Orange Marble Loaf

Prep Time15 mins
Cook Time35 mins
Servings: 1 x 2lb loaf tin
Course: baking, Dessert


  • 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


  • 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 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!
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