This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Chocolate Orange Marble Cake is such a gorgeous gluten free bake, with swirls of chocolate and orange sponges marbled together and topped with chocolate orange icing. Cut into this chocolate orange loaf cake to reveal it’s beautiful marbled sponge!
The Prettiest Chocolate Orange Cake Ever!
- Why choose this recipe? This is no ordinary chocolate orange cake – cut into this unassuming gluten free loaf cake to reveal gorgeous swirls of chocolate and orange sponge. Terry’s Chocolate Orange may not be gluten free… but this cake is!
- Top Tip: Don’t be put off by thinking this chocolate orange marble cake is difficult to make because it’s actually very simple. I even have step-by-step photos to show you how to achieve that marble effect.
- Flour of choice: I always use the FREEE Self-Raising Gluten Free Flour for this but I have some tips below if you want to use plain or all purpose gluten free flour instead.
- Anything else? If you love chocolate orange, be sure to check out my gluten free chocolate orange cupcakes and gluten free Jaffa Cakes recipes next. And for more marbled fun, try my classic chocolate and vanilla gluten free marble cake.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this gluten free chocolate orange marble cake with the full quantities. But here are some of the main ingredients and ideas for any swaps.
- Sugar: I use caster sugar, in the US you’ll need baker’s sugar.
- Butter: Use a dairy free margarine like Stork for a gluten and dairy free cake.
- Self-Raising Gluten Free Flour: I use the FREEE Gluten Free Self Raising Flour. Check the recipe card for notes on using plain, all purpose or 1:1 gluten free flour instead.
- Baking Powder: Not all baking powder is gluten free so always double check.
- Xanthan Gum: You can omit this if your flour blend already contains it (some self-raising gluten free flours do). Leave this out if you prefer but I find it helps the texture.
- Eggs
- Milk: You can swap this for a dairy free milk like soya or almond milk if needed.
- Cocoa Powder
- Orange: I use the zest and juice of an orange in both the cake and the icing, as well as orange extract for the cake.
- Orange Food Colouring: Not all food colouring is gluten free, often it has a ‘may contain’ warning. I always use the Sugarflair food colourings.
- Icing Sugar: Or confectioner’s sugar in the US.
How to Make a Chocolate Orange Marble Cake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how to achieve that beautiful marble effect.
Storing and Freezing Instructions
TO STORE: This gluten free chocolate orange marble cake can be kept at room temperature in an airtight container for up to a week.
TO FREEZE: You can easily freeze slices of this chocolate orange cake between sheets of baking paper for a cake fix when you need it! The whole cake can be made ahead and frozen too, or freeze the sponge then defrost and decorate when ready.
More Chocolate Cake Recipes
If you like this chocolate orange marble cake then make sure you check out these other gluten free chocolate cake recipes too…
- Gluten Free Chocolate Cake
- Chocolate Orange Cupcakes
- Gluten Free Marble Cake
- Chocolate and Coffee Cake
- Gluten Free Brownies
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people.
Gluten Free Chocolate Orange Marble Cake Recipe
Equipment
Ingredients
For the cake:
- 225 g caster sugar
- 225 g unsalted butter, (softened)
- 4 large eggs
- 225 g self-raising gluten free flour, (see notes if using plain GF flour)
- Pinch salt
- 1 tsp baking powder
- 1/4 tsp xanthan gum, (omit if your flour blend already contains this)
- 2 tbsp milk
- 3 tbsp cocoa powder
- Zest of one orange
- 1 tbsp orange juice
- 1/2 tsp orange extract
- orange food colouring
For the icing:
- 200 g icing sugar
- 2 tsp cocoa powder
- 45 ml orange juice
- Orange zest , (to decorate)
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 and grease and line a 2lb loaf tin with a liner or baking paper. Set to one side.
- Add the butter and sugar to a large mixing bowl and beat with an electric whisk until smooth. Then add the eggs and beat again until fully combined.
- Sift in the flour, baking powder and xanthan gum. Add the salt and beat once more until fully combined. Next, take a second large mixing bowl and pour half of the mixture in so you have half in each bowl.
- To one bowl, add the milk and cocoa powder and mix until combined with no lumps.
- To the other bowl add the orange zest, orange juice and orange extract and beat until smooth. Add a couple of drops of orange food colouring to this mix and beat until the mixture is a lovely orange colour.
- Using a spoon, place alternating dollops of the mixture into the tin. There doesn't have to be a logical pattern to it but I like to do mine in a sort of checkerboard to ensure they're fairly even. Do this until both mixtures are used up. Try not to leave any gaps as you don't want air bubbles.
- Next, take a skewer or dinner knife and run it through the mix, swirling the colours together. Don't over-mix or you'll love the marble effect – just a quick swirl will do nicely. I then like to lightly bang the tin on the worktop to make sure there are no trapped air bubbles.
- Place the cake tin in the oven and bake for 45-50 minutes until a skewer in the centre comes out clean. Cool completely on a cooling rack before icing.
To decorate:
- To make the icing, beat the ingredients in a bowl together until they form a smooth, thick paste. Spoon the icing onto the cooled cake and smooth out using the back of the spoon. A few drips look good! Sprinkle with some extra orange zest and serve.
Notes
- Storing: This cake will keep for around a week in an airtight container. You can also freeze the sponge if making in advance, or freeze finished individual slices.
- To Use Plain Gluten Free Flour: Combine 225g plain gluten free flour with 2 tsp gluten free baking powder and mix well before adding.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the step-by-step photos in the post above for an easy visual on how to create the marble effect.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Chocolate Orange Marble Cake! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
More Gluten Free Loaf Cakes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Is the 180 temperature for a fan oven?
Really moist loaf cake with lovely orange and chocolate flavours. It was my first GF cake I’ve made (usually do brownies and cookies) as I’ve been worried about how they would taste having only recently gone GF- but it’s so good, doesn’t taste GF and my husband really enjoyed it too. Thank you!
Excellent cake full of flavour and delicious all the family enjoyed it keeps well will definitely make again ,very good recipe as usual