The cocoa marble cake with peaches is a naturally gluten-free and lactose-free breakfast dessert. Light yet very delicious, it will be loved by the whole family and is made with just a few ingredients we have in the pantry: eggs, sugar, cocoa, and rice flour, a little oil, and a few tablespoons of plant-based milk for the intolerant. If you like cocoa marble cakes, don’t miss the Coconut Milk Cake and the Oil Marble Plumcake made with ancient grains flour containing gluten.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 1 1/4 cups gluten-free rice flour
- 1/3 cup gluten-free potato starch
- 1/3 cup sugar (or 2 tbsp of stevia)
- 1/4 cup sunflower oil
- 3 eggs
- 1 vanilla bean
- 3 tbsp unsweetened cocoa powder (gluten-free)
- 1/4 cup milk (or plant-based milk)
- 2 peaches
- desiccated coconut (in flakes)
Tools
- 2 Bowls
- 1 Hand Mixer
- 1 Knife
Steps
Break the eggs into a bowl and add the sugar with the vanilla seeds. Beat with an electric mixer at maximum speed.
When the mixture is fluffy, after about 10 minutes, add the oil slowly while continuing to beat but lowering the mixer speed to minimum.
By hand, with the help of a spatula, add the sifted flour with the potato starch and the baking powder.
Divide the batter in half, adding cocoa to one part, mixing gently, and adding the milk.Peel the two peaches, halve them, and remove the pit. Dice the first peach and add it to the white mixture, while slicing the other peach not too thinly.
Oil the mold and dust it with rice flour.
With the help of two spoons, place the batters in the pan alternately between the white and the dark one.Decorate the entire surface of the cake with the peach slices and some coconut flakes or other dried fruit as desired.
Bake in a preheated static oven at 340°F (170°C) for 35-40 minutes.
Remove from the oven and let cool before removing from the mold.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Advice
It keeps for 4 days in a cake container.
Desiccated coconut flakes can be replaced with other dried fruits.
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