Gluten-Free Marble Loaf Cake

Preheat oven to 350ºF. Line a standard size, glass loaf pan (9 x 5) with enough parchment paper to overhang two opposite sides by 2 inches. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream avocado oil, sugar, eggs, vanilla, and sour cream until smooth. Add 1/2 cup of almond milk.

In a separate bowl, whisk flour and baking powder. Gradually add dry ingredients into the wet ingredients and mix until combined.

Scoop out 1 cup of the batter. Place into a separate bowl. Add cocoa powder and remaining 2 tablespoons almond milk. Whisk until smooth.

Alternate heaping tablespoons of the vanilla and chocolate batter into the bottom of the loaf pan. There should be 8 dollops of alternating color. Repeat with a second row of the same. I like to place a vanilla dollop on top of a chocolate dollop and vice versa with the chocolate for the second layer.

I have to stress that this does not need to be perfect or exact. The beauty of a marble loaf cake is the uniqueness of each slice. So don’t stress over where to put what dollop!

Once you have divvied up all of the batter, run a butter knife through the batter lengthwise about 3 to 4 times. Repeat the same process going across the length of the pan. I then like to take my knife and turn a bit of the bottom batter to the top. I do this 3 times on the right length of the pan, then 3 times on the left. Again, there is no exact science here. However, you do not want to overwork the batter or else you will end up simply mixing the two colors together.

Bake for 60 minutes on the center rack in the oven. Use a cake tester to check for doneness. Allow to sit in the pan for 30 minutes prior to transferring the loaf to a cooling rack.

I love this loaf completely cooled and chilled in the fridge.