Ruut marble cake

Glutenfreier Marmorkuchen

paleo | grain free | gluten free


INGREDIENTS: makes 12-16 servings

  • 250g softened butter
  • 155 g raw cane sugar*
  • 80 g viscous honey (e.g. rapeseed honey)
  • 2 teaspoons of baking soda
  • 1/4 tsp salt*
  • 4 eggs, size L
  • 160g Ruut cassava flour*
  • 25 g cocoa powder, unsweetened
  • 50g Ruut cassava flour
  • powdered sugar (optional)

*See below for Paleo option

Before you start, it is best to bring all the ingredients to room temperature


Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

  1. Preheat the oven to 170°C, top and bottom heat. In a large mixing bowl, combine butter and cane sugar. Using a mixer, beat the mixture for about 8-10 minutes until it has lightened in color and is slightly foamy. Now fold in the honey, baking powder and salt.
  2. Add the eggs one at a time, beating until well combined after each addition. The mixture does not combine completely after adding the eggs.
  3. Add 160g Ruut cassava flour and beat on low speed until well combined. If necessary, scrape along the edge of the bowl to ensure all the ingredients are fully incorporated into the batter.
  4. Mix 310 g of the mixture well with the cocoa powder in a separate bowl. Now mix the remaining Ruut cassava flour and the light dough well with the mixer.
  5. Butter a 26 cm marble cake pan** and dust with Ruut cassava flour.
  6. Now fill both doughs into the baking tin: alternately make small heaps with the dough, in two layers. Then, using a metal spatula or butter knife, gently mix the two batters together to create the marble cake effect.


  • Pour the dark batter over the light batter in the mold and fold in in a spiral, for example with a fork. This is how the marble pattern is created.
  1. Bake the cake for 45 to 50 minutes. Do the cooking test with a metal skewer or toothpick. The toothpick should come out with no crumbs of dough.
  2. Let the cake cool in the baking tin on a wire rack for 15 minutes. Then invert the cake onto the wire rack. When the cake is completely cool, dust with icing sugar and serve.


  • Take the eggs out of the fridge about 30 minutes before baking so they reach room temperature. Otherwise the dough will not have the desired consistency.
  • **The dough can be baked in different baking pans. The baking time depends on the size of the mold.

*Ingredients for Sugar Free Paleo Marble Cake:

  • 250g softened butter
  • 320 g viscous honey (e.g. rapeseed honey)
  • 2 teaspoons of baking soda
  • 1/8 tsp salt*
  • 4 eggs, size L
  • 170g Ruut cassava flour*
  • 25 g cocoa powder, unsweetened
  • 50g Ruut cassava flour


Back to blog

Hallo Deborah,
Es freut uns sehr, dass der Kuchen so gut angekommen ist. Die Idee mit den Kirschen klingt sehr lecker!
Es kann gut sein, dass der Kuchen in eurem Ofen eine andere Backzeit hat. Jeder Ofen bäckt ja schließlich ein bisschen anders. Es ist gut, immer die Stäbchenprobe zu machen. Schöne Grüße, Johanna von das Ruut-Team


Danke für das tolle Rezept. Endlich noch ein zweiter Kuchen, den meine Tochter mag und essen darf :) Wir haben auf den hellen Teig noch bemehlte Kirschen gegeben. Am Stäbchen waren zwar noch ein paar Krümelchen, er war aber schon fertig und trotz Kirschen hätten bei uns 45 Min., vielleicht sogar nur 40 Min. gut ausgereicht.

Leave a comment

Please note, comments need to be approved before they are published.

Was dir auch gefallen könnte