Almond Butter Chocolate Marble Pound Cake [GF + DF]

• Vegetarian
• Gluten free

• Refrigerated

  • 1/2 cup Almond milk
  • 2 Eggs, large

• Condiments

  • 1/3 cup Almond butter
  • 1/4 cup Honey

• Baking & Spices

  • 1/4 cup Almond flour
  • 2 tsp Baking powder
  • 1 cup Brown rice flour
  • 1/4 cup Cocoa powder, Dutch-process
  • 1/2 cup Coconut palm sugar
  • 1/2 tsp Salt
  • 1/2 cup Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on thebakerwhokerns.com

Description

Ingredients

• 1 cup brown rice flour
• 1/2 cup tapioca flour
• 1/4 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut palm sugar
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk
• 1/4 cup Dutch-process cocoa powder
• 1/3 cup almond butter

Directions

• Preheat oven to 350 degrees F. Oil a 9-by-5-inch loaf pan and set aside. In a bowl, whisk together the brown rice flour, tapioca flour, almond flour, baking powder and salt and set aside. In a large mixing bowl, add the coconut oil, coconut sugar and honey and mix well. Add eggs, one at a time and mix until well combined. Mix in vanilla. Add flour mixture in 2 batches, adding the almond milk in between. Split the batter into two separate bowls. Add almond butter into one of the two cake batters and mix well to combine. If the batter with the almond butter is too thick, add a few more tablespoons of almond milk to loosen it up. In a small bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add cocoa mixture to the remaining reserved cake batter and stir until well combined. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of the almond and chocolate to simulate a checkerboard. To create marbling, run a wooden skewer through the batters in motion of two figure eights. Bake, rotating the pan halfway through, for 40 to 50 minutes or until a cake tester comes out clean. Once finished, let the pan cool for 10 minutes before serving. Cake can be kept in an airtight container at room temperature up to 3 days.