When a gluten free desert doesn’t taste gluten free, you know you’ve got a winner!!
While I’m excited for all the Fall baking, I have to say I’m sad to say good-bye to summer, my favorite season! I feel like it passed by so fast this year!! Actually, all of 2016 passed by so, so fast, I can’t believe we’re close to the holidays again!
Last weekend we attended our neighbor’s annual end of summer party, and I brought this gluten free marble cake (since I knew that some people who were coming were GF) and I have to tell you, it was a big hit! People dug right into it even though some weren’t gluten free, and after the party around 8 p.m. my neighbor texted me a picture with her eating more of this cake. This is one of those gluten free desserts that doesn’t taste sandy and yucky (like some tend to do). It’s so light and fluffy, and absolutely delicious. Last time I brought it over to them I drizzled chocolate ganache on top, and added blueberries and strawberries. This time I wanted to make it over the top, so I drizzled CARAMEL sauce!!! (insert all the heart eye emojis here ) I have a big weakness for caramel sauce, and this was the perfect touch of flavor to this amazing marble cake. Also, the peaches added such a great balance and extra fruity flavor.
Do yourself a favor…end this summer with a bang by making this cake!! You HAVE to drizzle that caramel sauce on top,and top it with peaches, it’s simply the greatest!!
Have a Sweet Day!!
Jessica the Baker
Gluten Free Marble Cake with Caramel sauce & Peaches
1 1/2 cups Gluten Free flour (I use Bob’s Red Mill gf flour)
1/4 tsp. baking soda
1/4 tsp. salt
2 cups sugar
1 tsp. vanilla extract
6 Tbsp. oil
1/2 cup milk
1/2 tsp. rum essence
2-3 Tbsp. cocoa powder
Caramel sauce (I used store-bought this time)
In a small bowl sift together the flour, baking soda and salt (adding a few drops of lemon on the baking soda before you sift it) and set aside. Separate the egg yolks from the whites (placing the egg yolks in a large bowl). Whisk together the egg yolks with the sugar (pouring the sugar slowly). Add the vanilla, and then pour the oil gently while whisking. Afterwards add the milk. When mixture is smooth and homogenized, sift the dry ingredients while adding them to the wet ingredients, and mix slowly with a spatula until fully incorporated (do not mix this part with an electric mixer!!). In a separate bowl mix the egg whites on high with an electric mixer until they become fluffy and stiff peaks. Slowly mix the egg whites into the batter with a spatula until fully incorporated. Grease and flour a bundt pan. Pour 3/4 of your batter in the pan, saving the rest in the bowl. In the remaining batter add about 2-3 Tbsp. of cocoa powder (depending how dark and chocolaty you want it, you can add more or less), along with the rum essence and stir until fully incorporated. Drizzle the chocolate batter in ribbons over the vanilla batter, and with a butter knife swirl the batter around to create a marble pattern (be careful that you don’t over mix and make it all chocolate ). Bake at 350 degrees F for about 40-45 min. or until a toothpick inserted in the center comes out clean. Allow the cake to cool before sprinkling with a little confectioner’s sugar (optional), and liberally drizzling it with caramel sauce. Add the sliced peaches on top, serve and enjoy!!