If you’re looking for a soft, creamy and gluten-free cake, you’re in the right place. The marbled cocoa cake with whipped cream combines the lightness of whipped cream with the richness of cocoa, creating an irresistible marbled effect both to the eye and the palate.
Perfect for breakfast, an afternoon snack or dessert after dinner, this cake is simple to prepare but will leave everyone impressed. The combination of the light batter and the cocoa batter creates an elegant contrast that appeals to both adults and children.
In this article you will find a detailed step-by-step procedure, tips for getting a tall, soft and perfectly marbled cake, variations and advice to adapt it to your tastes, plus FAQs and curiosities for lovers of gluten-free baking.
By following this complete guide, even those who are not pastry experts will be able to achieve a perfect gluten-free marbled cocoa cake.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 225.93 (Kcal)
- Carbohydrates 27.72 (g) of which sugars 9.55 (g)
- Proteins 4.61 (g)
- Fat 12.02 (g) of which saturated 1.10 (g)of which unsaturated 1.02 (g)
- Fibers 1.85 (g)
- Sodium 21.47 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup (8.5 fl oz) heavy whipping cream
- 3 eggs
- 3 oz (about 6 1/2 tbsp) granulated sugar
- 6.4 oz gluten-free rice flour
- 2 1/2 tbsp gluten-free cornstarch
- 1.8 oz (about 6 2/3 tbsp) unsweetened cocoa powder (gluten-free)
- 1.7 fl oz (about 3 1/2 tbsp) milk
- 2 1/2 tsp gluten-free baking powder
- 1 orange (zested)
Tools
- 2 Bowls
- 1 Pan
- 1 Mixer
Steps
Pour the cream into a cold bowl and whip it with the beaters until you obtain a soft, cloud-like consistency. Do not over-whip or it will turn buttery and be difficult to fold into the other ingredients.
Add the eggs and the sugar to the whipped cream, continuing to beat with the mixers.
Gradually add the flours and baking powder to the cream-and-egg mixture, mixing with the beaters at low speed. Finally add the grated zest of the orange.
Transfer half of the batter into another bowl. This half will remain the light (plain) batter.
To the other half add the sifted unsweetened cocoa and the milk. Gently mix until you obtain a uniform, lump-free batter.
Pour into a previously buttered and floured pan, alternating spoonfuls of the light batter and the cocoa batter. For a more natural marbled effect, use a knife or skewer to create light swirls in the batter, without over-mixing.
Bake in a preheated conventional oven at 356°F (180°C) for 35–40 minutes. Check doneness by inserting a skewer: it should come out dry.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. You can serve it plain, dusted with powdered sugar, or accompanied by fresh whipped cream and berries.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are not contaminated with gluten.
Tips
Whipping the cream: it should be soft, not too firm.
Baking: do not open the oven in the first 25 minutes to avoid the cake deflating.
Marbling: minimal swirling with the skewer, just enough to create the marbled effect.
Storage: stays soft for 2–3 days in an airtight container, or it can be frozen in slices.
Variations
With dark chocolate: add 50 g of chopped dark chocolate to the cocoa batter.
Light version: replace the milk with a plant-based milk and the cream with a plant-based whipping cream.
With berries: add blueberries or raspberries for a fresh touch.
Lactose-free: use lactose-free cream and milk; the procedure remains the same.
FAQ (Questions & Answers)
Can I use sweetened whipped cream?
Yes, reduce the sugar in the batter by about 20 g to prevent the cake from becoming too sweet.
Can it be frozen?
Yes, sliced and well wrapped in plastic wrap it will keep up to 2 months.
Can I replace rice flour?
Yes, use a ready-made gluten-free flour blend. Adjust liquids if the batter seems too thick.
Is it suitable for those who are lactose intolerant?
Yes, by using lactose-free cream and milk, or plant-based alternatives.
The marbled cocoa cake with whipped cream — gluten free is a soft, elegant and easy-to-make dessert. Perfect for breakfast, an afternoon snack or dessert, it can be customized with dark chocolate, berries or plant-based alternatives.
By following the tips in this article, even non-experts in baking will be able to create a beautiful, tasty and gluten-free cake ready to serve the whole family.
📌 Try the recipe, share your photos and leave a comment with your favorite variation!
