Marbled Gluten Free Vegan Cake

My son told me I should win an award for this one. Best cake I've ever made, hands down he says! I'll take it! This cake is taken from the Cinnamon Chocolate Chip Cake, using the original recipe from The Vegan 8's Funfetti Cake. It really is the BEST gluten free AND vegan cake I've ever attempted. The mix of flours is perfect, moist, holds well and is just the BEST.

With this cake I used an 8 inch heart shaped pan I found at Target in their Valentine's section. This cake's recipe is usually made for 9 inch spring form pans so I did have just a little bit extra at the end which was ok. I just made a little cupcake with it! I have never marbled before this and totally just winged it! I layered the batters, that's it! The chocolate layer was a little bit thicker so I think that added a perfect heaviness to allow a marble effect. You can do this in any kind of pan you wish and should get the same results but I haven't attempted it in anything other than this 8 inch heart pan. Let me know if you try it and how you like it! I hope you all enjoy!

INGREDIENTS:

• 1 1/2 cups BLANCHED almond flour (I use Honeyville brand)
• 1 1/2 cups white rice flour, Bobs Red Mill (brown rice flour does not work here!)
• 3/4 cup potato starch, NOT potato flour
• 4 tsp baking powder
• 1 tsp fine sea salt
• 1 1/4 cups 100% pure maple syrup (divided 1/2 cup + 2 Tbsp)
• 1 1/4 cups almond or coconut milk (divided 1/2 cup + 2 Tbsp)
• 2 Tbsp alcohol free almond extract (divided)
• 1/4 cup cacao powder
• Frosting of choice, I use Simple Mills
• 1 cup organic strawberries, sliced
• OPTIONAL: 1/4 cup shaved chocolate bar, I use Alter Eco dark chocolate

DIRECTIONS:

1. Preheat oven to 350. I used a 8 inch heart shaped cake pan & oiled it well with olive oil.
2. Add all the flours to a large bowl and mix well, getting out any lumps and incorporating them well.
3. Add the baking powder and salt and mix well. It should be light and smooth.
4. You now need to split this flour mixture in 2 bowls. Measure out 1.5 cups + 3 Tbsp flour and add to a separate bowl.
5. Add in the maple syrup, almond milk and almond extract that are divided to each bowl. Whisk VERY well so all the lumps are out and it is a smooth, thick batter.
6. Get your oiled pan and start to layer your cake. Add one layer at a time, about 1/2 cup each time and patting the pan on the counter to get any air bubbles out. Add each layer until the batter is gone.
7. Put the cake pan on a baking sheet, just in case any spills over. Put in the oven on the center rack and bake for 40-45 minutes. IF you used a 8in pan it might take a little longer because it is more compact. IF you use a 9 in spring form only cook for 30 minutes. Check if it is done with a knife. It should come out clean, the top should be cracked slightly and edges are browned. If it needs more time, add 5-10 minutes and watch closely.
8. When it is done in the center, place on a cooling rack for up to 30 minutes before removing so it doesn’t fall apart.
9. When it has cooled, remove from spring form gently and frost! I used the Simple Mills with added sliced strawberries with a little shaved chocolate and it was perfect!
10. Store at room temp to ensure it stays really moist & I put inside a cake dome. Putting it in the fridge does dry it out I’ve found. But the cold cake is great too! Should be good for a week but I doubt it will last that long!