Ingredients
Method
- Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang for easy removal, and set aside.
- Whisk together gluten-free flour, cornstarch, kosher salt, and baking powder in a separate bowl and set aside.
- Place room-temperature butter in a stand mixer bowl with the paddle attachment or a large bowl. Beat on medium-high speed for 2 to 3 minutes until smooth and light in color.
- Add granulated sugar and vanilla extract, then mix for an additional 2 minutes.
- Add eggs one at a time with the mixer on low, allowing 30 seconds for each to incorporate.
- Add dry ingredients to the wet ingredients in three parts, alternating with the milk, and mix until smooth.
- Transfer two-thirds of the vanilla batter to the loaf pan and smooth the surface with an offset spatula or spoon.
- Mix cocoa powder, additional sugar, and milk into the remaining batter for about one minute until smooth.
- Layer the chocolate batter over the vanilla batter and swirl them together using a butter knife or fork.
- Bake at 350°F for 55 to 65 minutes until golden brown and a tester comes out clean, or the internal temperature reaches 200°F.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Temperature Control: I have found that using truly room temperature eggs and butter is the secret to getting that perfectly smooth, emulsified batter that gluten free bakes really need.
Swirling Technique: When