This is a very simple and easy to bake cake and it requires only one type of gluten free flour. At times I do get tired of baking gluten free cakes using a variety of flours, so I tried this Bob Red Mill brand and it’s the best so far. I have tried one other gluten free brand, though I don’t recall the name and it was a disaster.

Baking with gluten free flour can be challenging at times due to the variety of flours required and for that reason, not very many people have the patience to try gluten free baking. I honestly don’t mind the challenge, but if one particular brand works for cakes/muffins/cupcakes/pancakes, then it’s best to stick to that brand, I guess. That would really help to create more space in my fridge… ha ha ha.

Ingredients

• Bob Red Mill Gluten Free 1 to 1 Baking Flour – 296 g
• Butter – 226 g
• Castor sugar – 215 g
• Baking powder – 1 tsp
• Cocoa – 20 g
• Instant coffee – 2 tsp
• Eggs – 3 (room temperature)
• Milk – 1/3 cup (I used soy milk)
• Vanilla extract – 1 tsp

Method

• Preheat oven to 180 degrees C and grease a loaf pan, and line with baking paper.
• In a medium sized bowl combine the flour and baking powder and in another bowl, mix the sifted cocoa powder and instant coffee powder and keep that aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter for 1-2 minutes.
• Add the sugar and beat well in medium speed for 4-5 minutes until pale in colour.
• Add the eggs one at a time, beating after each one.
• Add half of the flour mixture and mix until combined, then add the second half and mix until just combined.
• Add in the milk and vanilla extract and mix until combined. Do not over-mix the batter.
• Spoon a little less than half of the batter into the bowl with the cocoa powder and coffee powder and mix well.
• Using either 2 spoons or an ice cream scoop, place the two batters alternately (white, chocolate, white) into the loaf pan. For the next layer, place chocolate on top on white and white on top of chocolate.
• Using a chopstick or skewer, run through the two batters to achieve a marbled effect but do not overdo it.
• Bake for 65 mins and test by inserting toothpick in the centre to see if it comes out clean.
• Remove from the oven and allow to cool for about 10 mins in the pan and then transfer to a wire rack to cool completely.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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