Course: Snack/Dessert/Breakfast

Yield: 6-7 servings

Cooking time: 30- 45 minutes
INGREDIENTS

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

DIRECTION

• 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.