Rice flour marbled cake

Rice flour marbled pound cake (gluten-free)

Pound cake is a classic dessert that has been enjoyed for generations. Traditionally made with wheat flour, this cake is known for its rich and buttery flavor and dense texture. However, for those who are sensitive to gluten or have celiac disease, wheat flour is not an option. Fortunately, there is an alternative – rice flour.

Is rice flour gluten-free?

Rice flour is a gluten-free flour that is made from ground rice. It is a versatile ingredient that can be used in a variety of recipes, including cakes. In this pound cake I use 100% rice flour, which is normally not the best thing to do with cakes. I always suggest to mix rice flour with potato or tapioca starch to achieve the ideal tenderness (like in this apple cake recipe). However, this recipe is a good option when you have only rice flour in your pantry, or you want something really simple to bake for your next breakfast. For this same reason, I use no butter but oil instead. You can choose a light flavored olive oil, rice oil or any seeds oil you prefer.

Moreover, rice flour adds a slightly nutty flavor and a tender crumb to the cake. It’s perfect for those who are looking for a gluten-free dessert option or simply want to try something new. You can also serve it with a dollop of whipped cream or a scoop of ice cream for an indulgent treat that everyone will love.

Simple ingredients for this rice flour marbled pound cake

To make this rice flour marbled pound cake without any gums, you will need:

  • Rice flour
  • Eggs, at room temperature
  • A light flavored oil, like rice oil or seeds oil
  • Granulated sugar
  • Yogurt and milk: you can choose to use dairy or plant-based ones
  • Cocoa powder, to create the swirl (you can also omit this and do a simple pound cake. In this case, I would suggest to add some lemon zest, too)
  • 1 teaspoon vanilla extract

Rice flour pound cake (gluten-free, dairy-free)

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Course: BreakfastCuisine: FrenchDifficulty: Easy


Prep time


Cooking time


Total time




  • 330 g rice flour

  • 150 g brown sugar

  • 3 medium eggs

  • 125 g unsweetened soy yogurt (or regular yogurt)

  • 100 g rice oil (or sunflower seeds oil)

  • 1 pinch salt

  • ½ tsp vanilla extract

  • 1 tbsp baking powder

  • 2 tbsp unsweetened cocoa powder

  • 2 tbsp plant-based or regular milk

How to

  • Preheat the oven to 180°C/360°F. Line a 26 cm / 11″ pound cake pan with parchment paper.
  • Whisk in a bowl the eggs with the sugar and the vanilla extract until they are pale yellow and fluffy.
  • Add all flours, yoghurt, oil and salt and mix again until smooth.
  • Add the baking powder for last and mix again.
  • Pour half of the mixture into the mould. Leave the other half in the mixing bowl, add the cocoa (and the two tablespoons of milk only if the mixture is too thick), mix for some more seconds.
  • Then pour the cocoa mixture into the mold over the white mixture and with a fork mix gently from bottom to top to create marbling.
  • Transfer to the oven and bake for 40 minutes at 180°/360°F , then check the cooking with the classic toothpick test.
  • Remove and let it cool before tasting.

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Looking for other easy gluten-free cakes? Try these other recipes from the blog:

  • this extra chocolate-y cake that is also unexpectedly vegan: CLICK HERE for the recipe
  • an Ottolenghi-sh style figs and almond cake, wonderful in its simplicity: CLICK HERE for the recipe

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