Paleo Marble Cake (Gluten Free, Low Carb)

Light, moist and fluffy healthy Paleo Marble Cake made with selective nutritional ingredients, free of grains and refined sugars.

Paleo Marble Cake

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Paleo Marble Cake
  • 1½ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons butter, room temperature
  • ¼ cup organic coconut palm sugar
  • ½ cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • 1½ tablespoons raw cacao powder
  • 2 large eggs
  • ¼ to ½ cup chopped macadamia nuts
  • chocolate chips to garnish (Enjoy Life Chocolate Chips)
  1. in a medium bowl, mix the almond flour, baking soda and salt
  2. in a separate bowl, beat together the butter and coconut palm sugar with an electric mixer until fluffy
  3. add the eggs, one at the time, beating after each addition, then mix in the coconut milk, and vanilla extract until smooth
  4. using a rubber spatula, gently mix in the almond flour mixture with the wet ingredients
  5. gently fold in the macadamia nuts and reserve some to garnish the top of the cake
  6. remove about ½ cup of the batter and place it in a separate bowl. Add the cacao powder and mix to combine
  7. line an 8½ x 4½-inch medium loaf pan with parchment paper and pour in half the vanilla batter, evenly coating the bottom of the pan. Then pour in the chocolate batter and top it off with the remaining vanilla batter
  8. using a knife swirl the chocolate and vanilla batter together
  9. sprinkle the reserved macadamia nuts and chocolate chips on top
  10. bake at 350°F until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes
  11. cool on a wire rack completely before serving

I used this awesome 8 ½” x 4 ½” loaf pan to make the Paleo Marble Cake:

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Love to hear from you & see your photo! Please comment below.


  1. Jennifer Kampermann (@ahealthywoman) April 24, 2013 at 3:40 am Reply

    Printing out the recipe as we speak! Can’t wait to make this!

  2. Darcie April 24, 2013 at 11:20 am Reply

    Thank you so much for the great recipe! I have been looking for a way to paleoify my son’s favourite breakfast – a rolled-up loaf of cinnamon toast. Your recipe gave me the idea to replace the chocolate marble with cinnamon (with a little extra butter and sugar) and he tells me he loves it! And so far he has not been an almond flour fan… Can’t wait to make it again and try the chocolate marble!

    • adriana April 24, 2013 at 11:27 am Reply

      Thank you Darcie! I am super happy to hear that!

  3. Helen Raymond April 24, 2013 at 1:26 pm Reply

    I must have donr something wrong because there is absolutely nothing sweet about this cake. Should I have used sweetened coconut milk?

    • adriana April 24, 2013 at 3:54 pm Reply

      Hi Helen, I did not use sweetened coconut milk on this recipe. When we no longer eat refined sugars and other process foods our taste buds change dramatically and we begin to truly ‘taste food’. A carrot for example is very sweet to me. Maybe next time you make this, adjust the amount of coconut sugar to your liking. Taste the batter before you bake it and if you think it needs to be sweeter, add more sugar to it.

  4. Ann May 6, 2013 at 2:01 pm Reply

    Could you make this an all chocolate cake instead of a loaf? I want to make a gluten free chocolate cake that tastes great for my daughter’s birthday. I want 2 cakes and chocolate pudding (made with avocados, yummy) in the middle.

    • adriana May 6, 2013 at 2:06 pm Reply

      sure, you might just have to adjust the recipe to fit the size of the pan you have. You might also want to add more sugar if you and the kids prefer it sweeter. Sounds delicious with chocolate pudding in the middle!

  5. Bella Johansen May 17, 2013 at 6:18 pm Reply

    What is the serving size?

    • adriana May 18, 2013 at 3:08 am Reply

      I made it in a loaf pan sized 8 ½” x 4 ½”. It depends how you cut it, but it should serve around 8-10 people

  6. Jaxi May 27, 2013 at 2:14 pm Reply

    Serve 8-10 people … ROFLMAO … erm yeah not. This is amazing. I just made it today for my wife for her birthday cake. We thought it was plenty sweet. But we eliminated sugar a long time ago. I would have left even the coconut sugar out except for the cacao. I have to admit that we ate about 2/3rds of the cake – just the two of us. But it is her birthday. Thank you for an amazing treat. This is definitely an infrequent treat item. <3

  7. Sheri June 3, 2013 at 3:33 pm Reply

    Do you think this would work using an egg replacement?
    Thanks! Looks delicious!!

    • adriana June 4, 2013 at 8:33 am Reply

      I am not sure Sheri. If you test it out please let me know how it turns out

  8. Brittany June 10, 2013 at 4:42 pm Reply

    Do you think this bread would hold up if it’s used for french toast? Thanks!
    Or if you have a different bread recipe that might work better would be excellent!

  9. Mari July 2, 2013 at 4:18 am Reply

    Love your recipes. I’ve tried like 4 already! They are all awesome! Thanks

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