Gluten-Free Vegan Jam Marble Cake

This Gluten-Free Vegan Jam Marble Cake has a moist, fluffy sponge swirled with sweet, sticky strawberry jam. It's surprisingly easy to make, comes together in one bowl and can be made refined sugar free too. The recipe can be customised to use any type of jam or spread you like, and it's great for dessert, breakfast, brunch or a snack. It's an excellent crowd pleaser that works well for birthday parties, afternoon tea, picnics, or any other gatherings!

Tips for making Jam Marble Cake

• Place half of the cake batter into the loaf tin.
• Carefully spoon the jam on top of the cake batter in the loaf tin, making sure to not let the jam reach the edges - otherwise it might leak out whilst baking.
• Place the rest of the cake batter on top, making sure to completely cover up all the jam.
• To marble the jam throughout the cake - take a skewer or chopstick, stick it into the cake batter until the tip reaches the bottom of the baking tin, and swirl it around several times so that the jam gets marbled throughout the cake batter.
• Bake in the oven until an inserted skewer comes out without any cake batter on it - it’s okay for the skewer to have some jam on it, but if it comes out with cake batter on it, it means the cake hasn’t been cooked through yet.
• Leave to cool completely before slicing!

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients for the cake batter in a mixing bowl.

• Transfer half of the batter into a one-pound loaf tin.

Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the cake from the tin so much easier!

• Carefully spoon the jam on top of the cake batter in the loaf tin.

Tip: Make sure to not let the jam reach the edges - otherwise it might leak out whilst baking.

• Place the rest of the cake batter on top, making sure to completely cover up all the jam.

• Take a skewer or chopstick, stick it into the cake batter until the tip reaches the bottom of the baking tin, and swirl it around several times so that the jam gets marbled throughout the cake batter.

• Evenly sprinkle the flaked almonds over the top of the batter, if desired.

• Bake in the oven for 45 minutes.

• Transfer to a wire rack to cool and leave to cool completely before slicing.

Basic substitutions you can make to this recipe

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
• You can replace the ground almonds with ground walnuts.
• For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based milk.
• Use a refined sugar free jam for a refined sugar free version.

What types of jam you can use

• Any type of fruit jam.
• Any type of marmalade.
• Lemon curd.
• Chocolate spread.
• Nut butter.
• Red bean paste.

Things you can decorate the top of the cake with

• Flaked almonds.
• Coconut flakes.

How long does this keep for?

Best eaten on the day it’s made, but keeps covered in the fridge for up to a few days. 

More gluten-free vegan cake recipes

• Lemon Blueberry Cake
• Cherry Bakewell Cake
• Matcha Strawberry Cake
• Chocolate Cake
• Orange Cake
• Strawberry Cake
• Black Forest Cake
• Red Velvet Cake
• Lemon Pound Cake
• Olive Oil Cake
• Yogurt Cake
• Lemon Yogurt Cake
• Ginger Cake
• Raspberry Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Jam Marble Cake

This Gluten-Free Vegan Jam Marble Cake has a moist, fluffy sponge swirled with sweet, sticky strawberry jam. It's surprisingly easy to make, comes together in one bowl and can be made refined sugar free too.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: British

Keyword: gluten-free vegan marble cake, jam marble cake, strawberry jam cake

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

Calories: 284kcal

Author: Rhian Williams

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons lemon juice *
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 6 tablespoons strawberry jam *** (or use any other type of jam or spread)

To decorate (optional):

• ▢ 4 tablespoons flaked almonds

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.

• Sift in the flour, baking powder and bicarbonate of soda.

• Mix well, adding a tiny splash more milk if it’s looking too dry.
• Transfer half of the batter into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
• Carefully spoon the jam on top of the cake batter in the loaf tin, making sure to not let the jam reach the edges - otherwise it might leak out whilst baking.
• Place the rest of the cake batter on top, making sure to completely cover up all the jam.
• Take a skewer or chopstick, stick it into the cake batter until the tip reaches the bottom of the baking tin, and swirl it around several times so that the jam gets marbled throughout the cake batter.
• Evenly sprinkle the flaked almonds over the top of the batter.
• Bake in the oven for 45 minutes until risen and golden brown and an inserted skewer comes out without any cake batter on it - it’s okay for the skewer to have some jam on it, but if it comes out with cake batter on it, it means the cake hasn’t been cooked through yet.
• Once out the oven, transfer the cake from the baking tin onto a wire rack.
• Leave to cool completely before slicing.
• Best eaten on the day it’s made, but keeps covered in the fridge for up to a few days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

***Use a refined sugar free jam for a refined sugar free version. You can use any type of of jam, marmalade or spread.

Nutrition Facts

Gluten-Free Vegan Jam Marble Cake

Amount Per Serving

Calories 284 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g30%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 60mg3%

Potassium 98mg3%

Carbohydrates 33g11%

Fiber 4g16%

Sugar 17g19%

Protein 6g12%

Vitamin A 0.2IU0%

Vitamin C 2mg2%

Calcium 105mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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