YIELD: 10 SERVINGS
This gorgeous cake needs no frosting in my opinion, as it offers plenty of sweet, sweet, goodness all by its lonesome. Plus, served undressed is the best way to show off its striking swirls.
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Ingredients
¾ cup white rice flour
½ cup brown rice flour
¾ cup besan/chickpea flour
1 cup potato starch
1½ teaspoons xanthan gum
2½ teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
¾ cup olive oil
2 cups very cold water
2 tablespoons lemon juice
¼ cup cocoa powder
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Directions
- Preheat oven to 350°F. Lightly grease an 8 × 8-inch cake pan.
- In a large bowl, whisk together the rice flours, besan, potato starch, xanthan gum, baking powder, baking soda, sugar, and salt.
- Add the olive oil, water, and lemon juice and stir well to achieve a very smooth batter.
- Pour about one-third of the batter into a bowl and whisk in the cocoa powder until evenly blended.
- Spread the yellow cake batter into the prepared baking pan and then drop dollops of the chocolate batter onto the yellow.
- Use a butter knife to gently swirl the two batters together into a loose and even pattern.
- Bake the cake for 35 to 40 minutes, or until a knife inserted into the middle comes out clean.
- Let cool before slicing with a serrated knife. Store covered for up to 3 days.
When marbling the batter, be sure to go the whole width of the cake to get the deepest variegation of contrast between the yellow and chocolate swirls. And don’t overdo it! A little swirl goes a long way, and too much will muddy the pattern.
