Chocolate Raspberry Marble Loaf

A simple yet delicious pound cake loaf with fresh raspberry, chocolate and vanilla swirls and topped with mini chocolate chips. You get a hint of every flavor in each bite making this a ‘Perfect Summer snack or breakfast’!

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It is a very easy Gluten free recipe and uses simple ingredients. The yogurt in the recipe keep the cake moist.


To keep it a light sweet treat, I didn’t use any icing or frosting on this cake but you are free to try a cheese frosting or sugar glaze or any of your favorite topping on this cake.


Course: Snack/Dessert/Breakfast

Yield: 6-7 servings

Cooking time: 30- 45 minutes

  1. King Arthur Gluten-free all purpose flour- 1 1/2 cups
  2. Granulated sugar- 1 1/4 cups
  3. Unsalted Butter(room temperature)- 1 stick / 1/2 cup
  4. Fresh/frozen Raspberries-1 cup
  5. Fresh squeezed Lemon juice- 1 tbsp.
  6. Cocoa powder-1 tbsp
  7. Chocolate chips-3/4 cup
  8. Eggs,room temperature– 3
  9. Milk- 1 tbsp.
  10. Salt- 1/4 tsp
  11. Vanilla extract- 1/2 tsp
  12. Baking powder- 2 tsp
  13. Greek yogurt- 1 cup


  • Preheat the oven to 350°F and grease a 9 x 5″ loaf pan using baking spray or parchment paper. You can also use 2-3 small loaf pans for this recipe.
  • Sift together the flour, baking powder and salt into a bowl.
  • To prepare Raspberry puree-In a blender, process the raspberries, lemon juice and 1/4 cup sugar to a fine puree. Strain the mixture through a fine mesh and keep aside in a bowl covered.
  • To prepare the Cake Batter– Cream together the butter and sugar using a hand mixture until light and fluffy.
  • Slowly add the eggs one at a time and incorporate well into the cream.
  • Add the vanilla extract and half of the yogurt and mix well.
  • Now add half of the flour mixture and keep mixing.
  • Alternate the flour and yogurt into the cake batter while mixing until everything comes together into a smooth consistency.
  • Now transfer some of the batter into 2 separate small bowls, reserving some batter in the same mixing bowl.
  • Into one of the small bowl, mix in the raspberry puree and combine well to get a pink color batter.
  • Mix 1 cup milk and cocoa powder to a paste and add into the 2nd bowl to get the chocolate cake batter.
  • Now you have 3 flavors of cake batter- Vanilla(original), Chocolate and Raspberry
  • Add 1/4 th of each batter into the pan and swirl using a butter knife to create a marble pattern.
  • Add rest of the batter in small batches and swirl in between. Do not over mix the batter!
  • Tap the cake pan on the countertop to remove air bubbles and sprinkle some chocolate chips on the top of the cake batter.
  • Bake in the preheated oven for about 45 mins to 1 hour or until a tooth pick inserted into the center of the cake comes out clean. After 30 mins of baking, cover the loaf pan with a sheet of Aluminium foil to prevent browning of the cake top.
  • Once the cake is done, cool on a wire rack for 15 to 20 mins and invert the cake pan onto a serving plate.
  • Now is the time for frosting if you like to have one!
  • Slice and serve along with some fresh raspberries.
  • You can store the cake wrapped in foil or cling wrap in an airtight container in the refrigerator up to a week.

2 Comments Add yours

  1. that looks delicious and lovely swirls on the cake. Gorgeous bake

    Liked by 1 person

    1. cookwithjiya says:

      Thank you so much😊

      Liked by 1 person

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