The English Post

Marble cakes

Written by Veronica Lavenia

These soft and fragrant mini marble cakes are one of the sweetest memories of my childhood.

The two-colored cakes, lovingly prepared by my mother, were a favorite treat my sisters and I always looked forward to.

In Winter, my mother served them with a cup of hot chocolate, a real feast for us little girls. In Spring, cold milk and chocolate milkshakes were among the most popular drinks to enjoy with these small cakes.

The richness of cocoa, the delicacy of vanilla powder and fresh cream, combined with the lightness of the rice flour, give shape and flavor to these little delights. Suitable for breakfast, for a snack or teatime.

Marble cakes: Ingredients

Makes 10-12

1 large organic free range beaten egg

80 g (3 oz) dates syrup

1 tsp organic vanilla “Bourbon” powder

Pinch of sea salt

2 tbsp vanilla yogurt

75 ml (3 fl oz) mild extra virgin olive oil 100 ml (3½ fl oz) organic cold-pressed sunflower oil

200 g (9 oz) white rice flour, sifted

50 g (2 oz) brown rice flour, sifted

1 tsp organic baking powder

2 tbsp warm water

3 tbsp cocoa powder

Mini marble cakes: Method

  1. Preheat the oven to 180°C (350°F). Mix the beaten egg with the dates syrup, vanilla, salt, yogurt and olive oil.
  2. Add the flours, baking powder and warm water. Pour half of the mixture into muffin molds and set aside.
  3. Add the cocoa powder to the rest of the mixture and pour over the white dough.
  4. Bake for 15 minutes.

Don’t miss:

Gluten free marble Ciambella cake

Gluten free chocolate muffins


About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer, (food) communicator and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.