Marbled Gluten-Free Pound Cake

By Amanda Paa – Updated May 7, 2021
5 from 5 votes
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A buttery gluten-free pound cake swirled with chocolate and vanilla batter to create a gorgeous marbled effect. The crumb is what cake dreams are made of! This recipe comes together in less than 20 minutes, then it’s time to bake.

slices of gluten-free marble pound in domino stack, cake on pink background

Given the choice, I’ll always pick cake over pie. (Unless it’s the 4th of July, and you’re handing me a slice of this summery tart cherry pie. That’s a once of year kind of thing!)

But especially this timeless gluten-free pound cake, a combination of the very best, buttery vanilla cake swirled with the flavors of your favorite brownie. And there’s a good chance you have everything to make it in your pantry already.

slices of marble pound cake stacked

My affinity for cake became grew even stronger when I received the Zoë Bakes Cakes cookbook earlier this month, where this pound cake recipe originates. What a dream of a book!

Zoë is not only a dear friend, but an incredible pastry queen.

She somehow takes her 30 years of baking and makes her recipes achievable for anyone, showing exactly how to make them in her lighthearted instagram tutorials, and her fabulous step-by-step photos. You’ll love having a copy of Zoë Bakes Cakes in your kitchen!

I particularly love her cake academy section, that takes you through helpful, kind of geeky, cake techniques and food science. I’ve learned so much from the book already, and can’t wait to apply it to all my baking.

zoe bakes cake cookbook on pink background

This is a gluten-free version of the marble pound cake in the book, and I can tell you that the crumb is something you dream about.

The way that Zoë makes this cake is a little more “21st century” as she calls it, straying from the typical pound of butter, pound of sugar ratio that a pound cake is known to be comprised of.

Instead, the balance of butter to sugar allows the vanilla and chocolate flavors to shine, while giving it a soft, rich crumb. It’s not cloyingly sweet, which I appreciate so much.

Ingredients for Marbled Gluten-Free Pound Cake

cake batter in a laof pan, chocolate and vanilla flavors

How to Make Gluten-Free Pound Cake

This gluten-free pound cake is easy to make and comes together quickly.

  • You’ll want to make sure all of your ingredients are at room temperature. If the ingredients are too cold, they won’t emulsify during the creaming process, resulting in sub-par rise.
  • Use a stand mixer to cream the butter and sugar for 5 minutes. That might seem like a long time, but this is essential for whipping air into the fat.
  • Continue to make the batter and then divide it, stirring cocoa powder into one half for the chocolate flavor.
  • Use a cookie scoop to alternate adding the batter into the loaf pan. This was a genius tip from Zoë – not only does help create the marbled effect, but also reduces the mess.
  • Use a chopstick, knife, or handle of a spoon to create subtle swirls in the batter.
  • And bake!
slices of marble pound cake stacked

Easy trick for bringing eggs to room temperature:

If you forget to take your eggs out of the refrigerator to bring them to room temperature, simply warm them as is in their shells, in a bowl of hot tap water for a few minutes before adding to the recipe.

More Gluten-Free Cake Recipes:

slices of marble pound cake on a pink backround
marble pound cake on a blue plate with gold fork
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slices of gluten-free marble pound cake on pink background

Marbled Gluten-Free Pound Cake

A vanilla and chocolate swirled gluten-free pound cake, that has a rich and buttery crumb. The marble appearance is beautiful! An easy to make, everyday cake.
5 from 5 votes
Prep Time :15 minutes
Cook Time :1 hour 10 minutes
Total Time :1 hour 25 minutes
Yield: 1 loaf cake
Author: Amanda Paa




  • Preheat your oven to 325 degrees F. Grease an 8×4 inch loaf pan, then line it with parchment paper.
  • In medium bowl, whisk together flour, cornstarch, and salt. Set aside
  • In a stand mixer, cream the butter on medium high speed with paddle attachment, 1 minute, until creamy and smooth.
  • Turn mixer to low speed, add sugar to the butter and mix until incorporated. Then turn the speed to medium-high and beat for 5 minutes, stopping mixer and scraping sides occasionally, to make sure there is even incorporation.
  • Add vanilla extract and paste, and mix until incorporated.
  • Turn speed to medium-low and add eggs one at a time, beating until just combined. Scrape bowl and beat for 15 more seconds.
  • Add one third of flour mixture to the mixer, mixing on low speed, just until combined. Add half the buttermilk and mix on low until just combined. Repeat with another one third flour and remaining buttermilk, and the final one-third flour, scraping the bowl occasionally.
  • Divide batter in half, and stir cocoa powder into one half.
  • Using a cookie scoop or spoon, alternate scoops of the the vanilla and chocolate batters ino the pan. Drag a chopstick, knife, or handle of spoon through the batter to create marbled effect. You don’t want to overdo the swirling, or your flavors won’t stay separated. Smooth the top with a spatula.
  • Bake until a tester comes out clean, about 1 hour 10 minutes. Remove pan and let cool for 10 minutes. Then remove cake from pan and let finish cooling on a wire rack.


* Recipe adapted from Zoe Bakes Cakes.

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March 24, 2021


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  1. Dalia

    Hello, I’d love to make this but am wondering if the recipe does not have any baking powder or soda? I have never seen a recipe like this unless it has a lot of eggs, and this one only has three. Just curious. Thanks

    • Amanda Paa

      Hi! That is correct, no baking powder or soda. The recipe is from Zoë Bakes cookbook. I absolutely love the texture of the crumb and the swirled flavors.

      • Dalia

        super, thanks for your swift reply. I look forward to making it today!

  2. AmbalaCakes

    5 stars
    I really like your recipe.

  3. ML

    …and if you live outside of the US and cannot get the brand of flour indicated?

    • Amanda Paa

      Hello! Which brands of gluten-free flours do you have access to? I’ll help with which one you should use.

      • ML

        We are in Spain, you are not going to be familiar with the brands. It would be more helpful to know what types of gluten-free flour (chickpea, buckwheat, almond, coconut, quinoa, rice, etc.) best with the best.

        • Amanda Paa

          Here are the ingredients in the blend listed above, that I use: sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum.

  4. Martha Wong

    Hi can this be done with regular AP flour? Thanks.

    • Amanda Paa

      Hi Martha! Yes, this recipe works excellent with regular All Purpose flour.

  5. Linda Arnold

    Sounds and looks the cake of my dreams. However, I do not use grams, rather , cups, oz., tablespoons, teaspoons, etc. How do I convert this recipe to my measuring standards?

    • Amanda Paa

      Weights are important to use for baking, especially gluten-free, because volume does not equal weight. You may scoop your 1 cup of flour different than I might, and therefore the end result will be different. To ensure that the recipes turn out as written, weights are the most accurate. Also, this from Alice Medrich: “Now that we’re baking more with different kinds of flours (not just wheat flour), we have even more reasons to use a scale: The non-wheat flours — so-called alternative flours — differ in fineness from one brand to the next because there don’t seem to be milling standards for them. Take white rice flour: The weight per cup can vary from 160 grams (5.6 ounces) to 115 grams (4 ounces) depending on whether the flour is from Bob’s Red Mill, Authentic Foods, or a popular (and very finely milled) brand from Thailand — not even taking into consideration the different ways people put flour in the cup! Such a huge variation can make or break a cake.”

  6. Kana

    Can we cut the amount of sugar to like 200g instead?

    • Amanda Paa

      Hello! I would suggest making the recipe as written, as that is how it was tested and intended. It is not too sweet.

  7. Deb

    Could we use almond flour?

    • Amanda Paa

      Hi Deb! I haven’t tested this recipe with almond flour.

  8. Wendy de B

    5 stars
    My son LOVED this. He suggested that I add a glaze or serve with whipped cream etc. I’m going to double it and give one to my niece. I noticed when I hit the 2X or 3X to multiply the recipe – it doesn’t account for the increase in flour. Not an issue for me, but if I were increasing the recipe the 1st I made it, it wouldn’t have worked, so I’m glad I caught it.
    Thanks for this keeper!!

    • Amanda Paa

      so glad you liked the marble pound cake! i’ll check the functionality of that recipe multiplier, thank you for letting me know!

  9. Sabrina

    what a fun recipe, love pound cake, and a nice change to the “:default” pound cake flavor, thank you!