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Chocolate Chip Marble Bundt Cake

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 1 Cake
Recipe Created By: Laura Cooper


1 cup brown rice flour
1 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 1/2 tsp guar gum
1 cup coconut sugar
1/2 tsp baking soda
1 1/2 tsp white vinegar
1 Tbsp vanilla
2/3 cup soy-free shortening
1 1/2 cups So Delicious® Dairy Free Original Coconutmilk Beverage
1/2 cup applesauce
2 Tbsp unsweetened cocoa powder
1/2 cup vegan, nut-free chocolate chips
3/4 tsp cream of tartar
1 1/2 tsp salt
2 equivalent egg replacement


Preheat oven to 350┬░F.

Spray your bundt pan with non-stick spray or lightly coat with shortening by using a paper towel to rub it in.

Mix together vinegar and coconutmilk, set aside. Prepare egg replacement.

Cream together shortening, egg replacer mixture, sugar, and vanilla. Then add cocnutmilk mixture and applesauce. Mix until well combined.

Add all of the dry ingredients and mix until well combined. Place 1/3 of the batter into the bottom of your bundt pan. Divide the remaining batter into two equal parts. Mix the cocoa powder into one half. Mix the chocoalte chips into the other half. Add the chocolate layer on top of the vanilla layer. Add the chocolate chip layer on top of the chocolate layer.

Take a butter knife and gently swirl the layers together being careful not to mix them together completely.

Bake for 55-60 minutes or until toothpick comes out clean. Turn out onto a cooling rack and let cool completely. Once cooled completely, transfer to a plate and dust with powdered sugar. Enjoy!


This Chocolate Chip Marble Bundt Cake was a family favorite of mine growing up. When my kids began their journey of food allergies I began converting all of our old family favorites to fit their needs. This remains a family favorite at my house. My 9 year old daughter made this cake that is pictured. Enjoy!


Recommended egg replacement:

2 Tbsp EnerG Egg Replacer
1/2 cup water

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.