Chocolate Marble Fondant Cake
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6 people
  • Cake
  • 2 cup almond milk
  • 4 Tbsp. instant coffee granules
  • 4 eggs, lightly beaten
  • 1½ cups coconut sugar
  • ⅔ cup coconut oil, melted
  • 4 tsp vanilla bean extract
  • 1 cup gluten free all purpose flour
  • 1 cup almond meal
  • 2 cup raw cacao powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ¾ tsp guar gum
  • ¼ tsp himalayan pink salt
  • Chocolate Frosting
  • ¼ cup coconut oil, solid state
  • ⅓ cup raw cacao powder
  • 1½ cups icing sugar, gluten free
  • 2-3 Tbsp almond milk
  • ½ tsp vanilla bean extract
  • Vanilla Buttercream Frosting
  • 130g butter
  • 4-5 cups icing sugar, gluten free
  • 3-5 Tbsp almond milk
  • Fondant
  • 1 kg Wilton white fondant
  • Black gel food colouring
  • Decoration
  • 2 fake white roses
  • 1 metre gold sparkly ribbon
  1. Cake
  2. Preheat oven to 180ºC (356ºF) and line two or three 6” round cake tins with parchment paper. (see notes)
  3. In a large bowl or the bowl of a stand mixer, whisk together milk and coffee until coffee has completely dissolved.
  4. Whisk in eggs, sugar, oil and vanilla.
  5. In a separate medium bowl, whisk flour, almond meal, cacao, baking powder, baking soda, guar gum and salt.
  6. Gradually add the flour mixture into the milk mixture, beating slightly between each addition. Beat mixture for a further 2 minutes or until well combined and the batter has thickened.
  7. In three separate bowls, divide batter into three equal parts.
  8. Pour each bowl of batter into each prepared cake tins, cooking 1,2 or 3 at once, depending on how many cake pans you have. (see notes).
  9. Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.
  10. Let cakes cool in pan for 5-10 minutes.
  11. Remove cakes from their pans by turning them over onto a wire cooling rack. Tap on the pan slightly to help the cakes come out.
  12. Let cakes cool completely on a wire rack.
  13. Chocolate Frosting
  14. In the bowl of a stand mixer or using a hand mixer, add coconut oil and ½ cup of the icing sugar, whisk until just combined and soft.
  15. Gradually add the remaining icing sugar.
  16. Add 1 tbsp almond milk at a time or when needed, to help bring the mixture together.
  17. Add in vanilla extract and beat well until smooth and fluffy.
  18. Set aside in the refrigerator.
  19. Vanilla Buttercream
  20. In the bowl of a stand mixer or using a hand mixer, add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
  21. Gradually add icing sugar, 1 cup at a time.
  22. Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.
  23. Beat for a further 1 minute or until light and fluffy.
  24. Set aside.
  25. Assembly and Crumb Coat
  26. Please watch this video to learn how i added the frosting to my cake and completed the crumb coat layer. (see notes)
  27. Use the chocolate frosting between each layer of cake. Spread a small amount of the frosting to sandwich each layer together.
  28. Use the vanilla buttercream for the outside frosting layers and on the top of the cake.
  29. Remember: You will not see the frosting underneath the buttercream so it’s fine if the chocolate and vanilla get mixed together.
  30. Fondant
  31. Please watch this video on how i covered my cake in fondant and created the marble effect.
  32. Decorate with fake white roses and a sparkly gold ribbon.
  33. Serve and Enjoy!
This cake will give you 3 equal layers of cake. I used 2 x 6” round cake tins to bake each layer in. If you have 3 spare cake tins you can cook all three layers at once. If you only have one, you will have to cook one layer at a time, leaving uncooked batter in separate bowls aside until ready for baking.

I had chocolate frosting on hand so i decided to use that between each layer of cake. I didn’t have enough for the outside crumb coat so i decided to make a vanilla buttercream for that. If you wish, you can make extra vanilla or chocolate to use just one flavour of frosting for your cake.

I have provided you with video tutorials in the instructions and below on how i achieved the assembly of this cake. Please watch and follow along with each video to achieve the same outcome.

This cake will keep in the refrigerator, covered in plastic wrap, for 1 week - 10 days.

Crumb Coat Tutorial
Marble Fondant Tutorial
Lining cake tin with parchment paper tutorial
Recipe by Wholesome Patisserie at