Gluten-Free Jaffa Marble Cake

Discover the perfect blend of citrus and chocolate in this delightful gluten-free jaffa marble cake. Made with Arkut's premium coconut sugar, this cake offers a healthier alternative to traditional treats while maintaining that irresistible homemade taste.

The combination of fresh orange juice and rich dark chocolate creates a beautiful marbled effect that's as stunning to look at as it is delicious to eat. Using gluten-free flours like buckwheat and coconut flour makes this cake accessible to those with gluten sensitivities without compromising on texture or flavor.

"This gluten-free jaffa marble cake is absolutely divine! The orange and chocolate flavors complement each other perfectly, and the texture is so moist and tender. You'd never know it's gluten-free!"

Ingredients

• 185ml (3/4 cup) reduced-fat milk
• 125ml (1/2 cup) fresh orange juice, strained
• 1 tbsp orange rind, finely grated
• 100ml extra virgin olive oil
• 150g coconut sugar
• 2 eggs, lightly whisked
• 160g buckwheat flour
• 40g coconut flour
• 2 tbsp almond meal
• 1 tsp gluten-free baking powder
• 1/2 tsp bicarbonate of soda
• 2 tbsp 70% dark chocolate, coarsely chopped
• 30g (1/4 cup) raw cacao, sifted

Instructions

1. Step 1: Preheat oven to 180C/160C fan forced. Grease base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing edges to overhang.
2. Step 2: Place milk, juice, rind, oil and sugar in a small saucepan over low heat. Cook, stirring, for 4 minutes or until sugar dissolves (mixture may curdle slightly). Transfer to a bowl. Cool for 6 minutes.
3. Step 3: Add eggs to milk mixture and stir to combine. Reserve 1/4 cup buckwheat flour. Add remaining buckwheat flour to the milk mixture. Add coconut flour, almond meal, baking powder and bicarb. Stir until smooth. Transfer half the batter to a second bowl. Stir chocolate and reserved buckwheat flour into one bowl. Stir cacao into remaining bowl.
4. Step 4: Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with the remaining batters, using the butter knife to create a swirled effect. Bake for 46-48 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

The secret to this perfectly moist cake lies in the quality of ingredients and the balance of natural sweetness from Arkut's coconut sugar. The combination of buckwheat and coconut flours creates a tender crumb that works beautifully with the vibrant orange and rich chocolate flavors.