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Gluten Free Mocha Marble Cake with Coffee Glaze


I first tested this recipe in the dead of winter (way before Pesach cleaning!). That Shabbos I had quite a few guests and decided to serve it alongside our regular dessert. One person ate four (!) slices, and everyone else loved it as well. Texture is always challenging when it comes to Pesach cakes, so it’s important to follow the instructions precisely. Your family will ooh and aah over it just like mine did.


Bake the Cake


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9- x 13-inch (20- x 30-centimeter) pan with Gefen Parchment Paper.


Turn your mixer on and add the whites one at a time on low speed. Add salt. Increase speed of mixer and beat until the whites start to become stiff. Gradually add 1/2 cup sugar and continue beating until glossy peaks form. Set aside. 


Beat yolks with remaining 3/4 cup sugar until light and lemony. Add vanilla sugar and oil and continue beating until mixed together well. Add potato starch (sifting in a small sifter over the mixing bowl) and mix until incorporated. 


Gently fold in egg white mixture on low speed. 


Pour batter into the prepared pan, leaving approximately 3/4 — 1 cup batter in the bowl. Add the cocoa powder and coffee to the remaining batter and mix together. Pour on top of white batter and gently swirl with a knife to marbleize. 


Bake in the preheated oven for 45 minutes or until toothpick inserted in the center comes out dry. Cool before glazing. 



Combine all glaze ingredients in a small bowl. Add more confectioners’ sugar or hot water to achieve drizzling consistency. 


Using a small spoon, drizzle all over cake. Sprinkle with almonds before glaze sets, so they will adhere to the glaze.


Photography: Hudi Greenberger.

Styling: Renee Muller.