Ingredients
Scale
- 1 cup gluten-free flour blend
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 cup yogurt or non-dairy milk
- 1 tsp vanilla extract
- 1/2 cup strawberry jam
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan with parchment paper.
- In a bowl, mix the gluten-free flour blend, cocoa powder, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until well combined.
- Divide the batter into three bowls, adding the cocoa powder to one bowl, strawberry jam to another, and leaving the third plain.
- Alternately pour the batters into the prepared cake pan and use a skewer to swirl them together.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Resting the batter for 5-10 minutes helps hydrate the gluten-free flour for better texture. Avoid overmixing to prevent a dense cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg