Easter,  Gluten-Free

Gluten Free Marble Easter Cake


    I was inspired to create this gluten-free and dairy-free recipe by a Polish four-colors Bundt cake called “Tulipan”. In my  recipe I skipped the red part of the cake and  made only three parts: lemon, chocolate and poppy seeds. 

After a few tries, the cake turned out great. Not too sweet, moist, just delicious. And in addition to that it looks outstanding. The beautiful yellowish crust hides a lovely, naturally swirly mosaic. For a little extra sparkle, the cake is slightly glazed with melted vegan white chocolate. 

This beautiful marble Bundt cake will be a perfect addition to your Easter celebration!

Gluten Free Marble Easter Cake

Gluten Free Marble Easter Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 120 g almond meal
  • 100 g rice flour
  • 20 g oat flour
  • 70 g tapioca starch
  • 2 teaspoon baking powder
  • Pinch of salt
  • 70 g honey
  • 70 g xylitol
  • 50 g coconut oil
  • 1 tablespoon vanilla extract
  • 70 g plant based yogurt
  • 6 eggs (room temperature and separated)
  • 20 g almond meal
  • 10 g oat flour
  • 1 tablespoon lemon zest
  • 3 tablespoon fresh lemon juice
  • 30 g poppy seeds
  • 7 g unsweetened cocoa powder
  • 5 tablespoon oat milk


  1. In a small pot melt coconut oil, then add xylitol, honey, vanilla extract  and stir until the xylitol and honey dissolves. Put aside and let it cool. Then mix in the yogurt. 
  2. Preheat the oven to 175 ° C and prepare the Bundt cake pan 23 cm wide and 10 cm high ( grease the pan with butter and sprinkle with flour or use silicone cake pan ) 
  3. Sift and mix six first dry ingredients. 
  4. Using a hand mixer or a stand mixer whisk the egg whites over high speed until stiff foam. Gradually add coconut oil mixture while whisking on medium speed. Then add mixed dry ingredients and mix gently with spatula just to combine. 
  5. Divide the batter into 3 medium bowls.
  6. First bowl: Mix together 4 egg yolks, 20 g almond meal, 10 oat flour, lemon zest and lemon juice.  Then gently stir the mixture into the first bowl with batter. Transfer the batter into the pan. 
  7. Second bowl: Gently mix in the poppy seeds and 3 tablespoon oat milk into a second bowl with batter. Spoon the batter on the first layer.
  8. Third bowl: Mix together sifted cocoa, 2 egg yolks and 2 tablespoons of milk. Then gently stir the mixture into the last bowl. Spoon the batter on the second layer.
  9. Bake at 175 ° C for about 55-60 minutes or until a toothpick inserted in the middle of the cake goes out clean.
  10. Decorate the cake with melted chocolate or sprinkle it with powdered sugar.

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