Oh-so-good and super easy Chocolate Almond Marble Mayonnaise Cake
Prep Time: 15 Minutes Total Time: 2 hours (includes cooling time)
4 1/4 cups gluten-free all purpose flour mix, divided
2 cups sugar, divided
1/4 cup Dutch-processed cocoa powder
4 teaspoons baking soda, divided
1 1/2 teaspoons xanthan gum, divided
2 cups mayonnaise, divided
3 cups water, divided
2 teaspoons vanilla extract
1. Preheat Oven: Adjust the oven rack to the middle position and preheat the oven to 350 degrees.
2. Prep Pan: Lightly coat a 9×13 pan with vegetable oil spray and set aside.
3. Mix Dry Ingredients for Almond Batter: Whisk 2 1/4 cups gluten free all purpose flour, 1 cup sugar, 2 teaspoons baking soda and 3/4 teaspoon xanthan gum in a medium bowl.
4. Mix Liquids Together: In a separate bowl, whisk together 1 cup mayonnaise, 1 1/2 cups water, 1 teaspoon vanilla extract.
5. Mix Yellow Batter: Pour the mayonnaise mixture into the flour mixture and stir until combined.
6. Pour Into Pan: Scrape batter into prepared pan.
7. Mix Dry Ingredients for Chocolate Batter: In another medium bowl, whisk the remaining 2 cups gluten free flour, 1 cup sugar, 1/4 cup cocoa powder, 2 teaspoons baking soda and remaining 3/4 teaspoon xanthan gum. Set aside.
8. Mix Liquids Together: In another bowl, whisk together the remaining 1 cup mayonnaise, 1 1/2 cups water and 1 teaspoon vanilla extract.
9 Mix Chocolate Batter: Combine the flour mixture with the mayonnaise mixture and stir to combine.
10. Pour Chocolate Batter: Pour the chocolate batter over the almond batter in the pan in large dollops, careful to leave some of the lighter batter exposed. Gently drag a knife through the batter to create a swirl pattern, careful not to go all the way to the bottom of the pan.
11. Bake Cake: Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 40 minutes.
12. Cool, Serve & Enjoy: Let the cake rest on a wire rack 1 hour before serving. Enjoy!
