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Chocolate Orange Marble Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free,Vegetarian

Description

This Gluten-Free Lemon Cake is the ultimate citrus-infused dessert, perfect for those seeking a moist and flavorful cake without gluten. Made with almond and coconut flours, it boasts a tender crumb enriched with fresh lemon juice and zest, enhanced by a light lemon glaze for an extra citrus punch. Ideal for any occasion, this cake is delightfully soft, subtly sweet, and invites you to enjoy a naturally gluten-free treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup coconut milk
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

Glaze

  • 1/2 cup powdered sugar
  • lemon juice (for mixing glaze)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. This ensures these ingredients are evenly distributed throughout the batter.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light in color and fluffy in texture, which will help incorporate air for a tender cake.
  4. Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and create a smooth batter.
  5. Incorporate Wet Flavors: Mix in coconut milk, fresh lemon juice, lemon zest, vanilla extract, and almond extract if using. These ingredients add moisture and flavor depth to the cake.
  6. Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture until fully incorporated, careful not to overmix to maintain a light texture.
  7. Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top for even baking. Place in the oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely, preventing condensation and sogginess.
  9. Prepare Glaze: Mix powdered sugar with lemon juice one teaspoon at a time until you achieve a smooth, pourable glaze consistency.
  10. Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake, allowing it to set before slicing and serving.

Notes

  • For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter or increase the lemon juice slightly in the glaze.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
  • Serve with fresh berries such as raspberries or blueberries for a festive and colorful presentation.

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Find it online: https://cozycookingideas.com/gluten-free-lemon-cake-an-incredible-ultimate-recipe-2/