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.

Course Breakfast, Dessert

Cuisine British

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

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 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 (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