Glutenfree marbled cake

Over at Bea’s, she left us with a small marbled cake recipe before she travelled to Fance. Love her style of taking silicone molds with her on vacation to bake cakes. This time, she used it to make a small marbled cake, similar to my hazelnut cake a few weeks ago, but small, for the small family or the small occasion. Instead of a whole stick of butter, I only used a half stick and added instead a 1/2 cup of pre-cooked cannellini beans. You would never taste the difference. There was enough dough to make the small cake and 2 tiny individual cakes.

Small GF marbled cake with cannellinis:

• 1/2 stick (55 g) unsalted butter, soft 
• 1/2 cup cooked cannellini beans  (best home-cooked from dry w/o salt)
• 3/4 cup (100 g) millet flour
• 1/2 cup (60 g) quinoa flour
• 2 TB flax meal
• 1/2 cup (60 g) almond meal
• 1/2 TB  baking powder
• Pinch of sea salt
• 1/2 cup (100 g) blond cane sugar
• 3 large organic free-range eggs at room temperature
• 1/2 TB vanilla extract
• 1 TB strohrum
• 1/3 cup (80 ml) buttermilk
• 1.5 tablespoons sifted unsweetened cocoa powder

Preheat oven to 350F. Spray a small cake or cake mold or muffin pan. I use a small silicone mold (needs no spraying).

In a food processor, chop the butter and the beans to a soft mousse. Add to the bowl of a standmixer with a paddle attachment. Add the sugar, and whisk until both are well combined. Add 1 egg at a time, and mix in. Add the vanilla extract and the rum and buttermilk, and whisk well.

In a separate bowl, combine the flours, flax meal, almond meal, baking powder and salt, and mix through. Slowly add to the wet ingredients until well combined. Remove about 1/3 of the dough and mix with the cocoa powder. Fill 1/3 of the ‘white’ dough in the mold, add the chocolate dough and top with the remaining “white” dough. Bake for ca. 40min. Cool for 15 min and remove from mold. Eat!