Almond Flour Chocolate Vanilla Marble Cake

Almond Flour Chocolate Vanilla Marble Cake

This week, all week, I have eaten cake at least once a day. And how sweet it is! Made with almond flour, this cake is dense: like a pound cake, but almost fudgy. Topped with fresh peaches, a scoop of ice cream, or Oliver’s favorite, smeared with peanut butter, it’s divine. Whip cream (light and airy) with fresh sliced strawberries would be a perfect match to it. 

Eating cake every day is not my typical M.O., not that I have a problem with cake… it’s cake after all, and who wouldn’t want a little bit each day?! But since this is different from my usual, it feels special. Opening up the fridge for one of those “Hmm, what should I eat" moments is electrified by finding a slice of marble pound cake staring back at you. (See? Making cake can lower your energy bills! You’ll spend less time looking in the fridge!)

Almond Flour Chocolate Vanilla Marble Cake
Almond Flour Chocolate Vanilla Marble Cake

This week it’s my birthday 🎉 so making something special was in order! Whether you have something special to celebrate or you just want to make a regular day feel special, the swirled batter of this cake is sure to impress, so get out your mixing bowls, and preheat the oven. 

Feel like experimenting? You can swamp the vanilla extract out for almond to accentuate the almond flour. You can stir the zest of one lemon (or orange!) into the vanilla batter for a fresh zing. Baking it science right? So create your own science experiment. 🔬

Almond Flour Chocolate Vanilla Marble Cake

Almond Flour Chocolate Vanilla Marble Cake

Published September 12, 2017 by
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Serves: 12   |    Total Time: 70 minutes


  • 2 cups almond flour 
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt 
  • 1 teaspoon baking powder (or 1/2 teaspoon baking soda)
  • 4 large eggs
  • 2/3 cup honey
  • 1/2 cup butter (softened)
  • 1/2 cup whole milk, plus 3 T 
  • 1 tablespoons vanilla 
  • 1/4 cup cocoa powder


  1. Preheat oven to 350°F and line a bread pan with parchment paper.
  2. In a medium mixing bowl, beat together honey and butter until creamy. Add eggs, one at a time, beating in. Add milk, and cream until incorporated.
  3. In a seperate bowl, whisk together almond flour, coconut flour, salt, and baking powder. Add dry mixture to the butter mixture 1/2 at a time, beating into a batter.
  4. Once the batter is mixed and no clumps remain, split the batter evenly between two bowls. Add vanilla to one bowl and cocoa to the other. Beat the vanilla into the vanilla batter and then the cocoa into the chocolate batter.
  5. Scoop 1/4 cup of the vanilla batter into the pan. Then, scoop in chocolate batter. Alternate between the two batters, until all of the batter is used. Then, run a chop stick or the handle of a spoon through the batter to add some swirls.
  6. Bake for 45-55 minutes, until a toothpick comes out clean when inserted into the middle. Allow to cook 10 minutes before serving.
  7. Serve plain, with whipped cream and berries, or smeared with peanut butter for a snack.