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    Home | Recipes | Cakes / Pies

    Paleo Marble Cake (Gluten Free, Low Carb)

    By Adriana Harlan | 35 Comments | Published: Apr 23, 2013 · Modified: Jul 27, 2020

    Recipe Reviews
    4.5 from 2 reviews

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

    loaf of paleo marble cake on a wooden table with a few slices cut
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    Paleo Marble Cake (Gluten-free, Low-Carb)

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    4.5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :10
    Prep :15 mins
    Cook :30 mins
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    Ingredients

    • 1 ½ cups blanched almond flour
    • 1 teaspoon baking soda
    • ½ teaspoon fine himalayan salt
    • 4 tablespoons butter, room temperature (or coconut oil)
    • ¼ cup unrefined coconut sugar
    • ½ cup full fat coconut milk
    • 2 teaspoons vanilla extract
    • 1 ½ tablespoons raw cacao powder
    • 2 large eggs
    • ¼ to ½ cup macadamia nuts, chopped
    • ¼ cup semisweet mini chocolate chips, dairy/soy-free brand
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line an 8.5 x 4.5-inch medium loaf pan with parchment paper.
    • In a medium bowl, mix the almond flour, baking soda and salt.
    • In a separate bowl, beat together the butter (or coconut oil) and coconut sugar with an electric mixer until fluffy.
    • Add the eggs, one at the time, beating after each addition, then mix in the coconut milk, and vanilla extract until smooth.
    • Using a rubber spatula, gently mix in the almond flour mixture with the wet ingredients. Then gently fold in the macadamia nuts and reserve some to garnish the top of the cake.
    • Remove about ½ cup of the batter and place it in a separate bowl. Add the cacao powder and mix to combine.
    • Pour in half the vanilla batter in the prepared pan, evenly coating the bottom of the pan. Then pour in the chocolate batter, followed by the remaining vanilla batter.
    • Using a knife swirl the chocolate and vanilla batter together. Then sprinkle the reserved macadamia nuts and chocolate chips on top.
    • Bake until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes. Cool on a wire rack completely before serving.

    Notes

    Store in an airtight container in the fridge.

    Nutrition per serving

    Calories: 247kcalProtein: 5.8gFat: 21.2gSaturated Fat: 7.7gSugar: 5.7gFiber: 2.8gCarbohydrates: 11.6gNet Carbs: 8.8g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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