I’m currently completing my Newly Qualified Teacher year in a challenging secondary school in Hampshire, and amidst the frequent observations, book checks and ongoing pressure, I decided to make the science department some midweek treats to lighten the mood! These cakes are so quick and easy to make, I finished my lesson planning and made them within the space of about 45 minutes (with washing up included!) There are also very few ingredients, and I always have them available in the cupboard for when I’m craving a quick baking session.
I’ve not always been a huge fan of chocolate cake (I used to find it too rich, probably made worse by my undiagnosed IBS symptoms at the time) so I regularly made marble cakes instead,plus they look quite pretty too. I’ve since trialled gluten free marble cakes, and I actually think they taste better without the gluten, they are so light, fluffy (and although I hate this word) moist! This muffin recipe is versatile and can easily be tweaked with different flavours. I’ve tried replacing the chocolate with lemon zest, vanilla essence, blueberries and raspberries (not at the same time) and have not yet found a flavour that I don’t like. As always let me know if you give these a try, and I hope you enjoy them.
225g self-raising gluten free flour
225g caster sugar
225g butter (softened – I use stork baking blocks for dairy free baking
2 tbsp cocoa powder (ensure this is gluten free)
50g white chocolate (for decorating – dairy free can be used instead)
50g milk chocolate (for decorating – dairy free can be used instead)
Preheat the oven to 180 degrees/gas mark 6. Mix together the butter and sugar in a bowl until you have a soft, even texture. Next, gradually add the eggs and flour, folding as you go. Once you have a fluffy cake mixture, split the mixture in half across two bowls, and add your cocoa powder to one of them. Mix until you have an even consistency of chocolate.
Prepare approximately 15 muffin cases in a tin. Gradually add a spoonful of each mixture, alternating between the plain and chocolate mixture to give the desired marble effect. Once you have filled the cases three quarters of the way up (depending on how big you like the muffins!) place these in the oven for 15-20 minutes, or until golden brown.
Remove the muffins from the tin to cool on a wire rack, and prepare your chocolate topping. Melt the chocolate (I tend to pop mine in the microwave for around 30 seconds, checking and stirring frequently) then using a spoon, I drizzle and flick the chocolate across the cakes to create a sporadic pattern. I use white chocolate first, then melt and drizzle milk chocolate straight after, being careful not to mix them. Leave the chocolate to set for a couple of hours or so, then enjoy (or if you’re impatient like me – they taste delicious while the chocolate is still melted (but a little messy!)
I'm Alice, a food blogger in the UK. I follow a low FODMAP diet (gluten free, onion free, garlic free and low lactose) for IBS. Check out my latest posts for tips on eating out, product reviews and recipes.