Mix up your breakfast with this easy Healthy Chocolate Marble Loaf! This paleo bread recipe is as delicious as it is healthy, made with cassava flour, applesauce, and other wholesome, gluten-free ingredients. 

Healthy Chocolate Marble Loaf

I showed a glimpse of this Healthy Chocolate Marble Loaf recipe on my Insta stories a few months ago and people got reaaaally excited which made me get really excited! I’m not a big bread person at all, but I have to say the pretty swirls started to get me pretty pumped about this recipe. Am I the Van Gogh of bread making? Maybe. Probably not, but this is still swirly and wonderful.

This recipe came about when I needed to be making something else (that’s always how the good ideas happen.) I have a gluten free cinnamon swirl loaf that has the perfect texture and swirl effect going on, and I wanted to attempt something similar. I had a fresh box of cocoa powder and decided this was the perfect new experiment, and I was not disappointed!

Gluten Free and Dairy Free Marbled Loaf

As usual, I’m keeping things sans-gluten around here with this bread recipe, and making it with a blend of grain-free flours and dairy free milk, and eggs of course. I’ve found that this gluten free flour blend works great on its own without any xantham gum, which is good news for my stomach. I also made the floor with avocado oil instead of butter to keep it dairy free, and there’s a minimal amount of sugar to keep this recipe sweet without being a sugar bomb.

The scent of the chocolate baking in this loaf was torture. Even by the time I had tested it a few times and was ready to shoot I could hardly wait to be done so I could have my slice! I love that it’s not too chocolatey or too sweet, but rather the chocolate is swirled and perfectly balanced into each bite. And the texture is so light and fluffy! Even sans gluten this bread doesn’t disappoint.

What you need to make Healthy Chocolate Marble Loaf (gluten free):

This marble loaf might sound fancy, but it’s really a no-fuss recipe that only needs a few standard paleo ingredients. Just mix them together, do the swirl thang, and pop it in the oven! Here’s what you need:

• Cassava flour–This is key to a gluten-like texture
• Tapioca Starch or Arrowroot Flour – I like adding a bit of this in my dry ingredients to add chew to the texture
• Coconut Flour: a paleo flour that adds fluff
• Coconut sugar: my favorite paleo sweetener to bake with
• Baking soda
• Avocado oil – I’ve used coconut oil and they still come out well, but I prefer this the avocado oil taste
•  Eggs – I have not tested this with flax eggs
• Cocoa Powder: wouldn’t be a chocolate marble loaf without it!
• Apple sauce: helps balance out the chocolate half of the load
• Coconut milk, or another non-dairy milk with apple cider vinegar to make a “buttermilk”

Here are a few tips for getting a moist, delicious marbled loaf:

• Make sure your eggs (and the rest of your ingredients) are room temperature.
• Line the bottoms of your baking pan with parchment and spray with coconut oil to prevent sticking.
• Don’t overswirl your layers–just a few swirls with a knife should do the trick!

Gluten Free Chocolate Marble Cake or Gluten Free Chocolate Marble Muffins

Let’s call it what it is: this loaf is basically cake. It’s healthy and cake all at the same time. You could try baking it in maybe 2 or 3 6-inch cake pans, or I’d imagine 1 9 inch would work well. I haven’t tested this exact bread in a different pan, but I have tested this with my lemon loaf recipe in multiple pans and it worked great!

This recipe is also suitable for making Gluten Free Chocolate Marble Muffins. I would make everything the same and put it in about 10 muffin liners and bake for 20-25 minutes, or until a toothpick comes out clean. Then you basically have personal marble cakes and what could be cuter than that?? I love a versatile recipe!

PRINT

Healthy Chocolate Marble Loaf (paleo)

COURSE Breakfast

Cuisine American

PREP TIME 10 minutes

COOK TIME 35 minutes

TOTAL TIME 45 minutes

SERVINGS 10

INGREDIENTS

• 2 large eggs
• 1/2 + 2 tbsp cups organic cane sugar
• 3/4 cups avocado oil
• 1/2 cup coconut milk
• 1 tsp apple cider vinegar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups cassava flour
• 2 tbsp tapioca starch
• 2 tbsp coconut flour

For the chocolate swirl:

• - 1/4 cup cocoa powder
• - 2 tbsp coconut milk
• - 2 tbsp apple sauce

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
2. In a large bowl, beat together eggs and sugar with a mixture until the sugar is well dissolved. Add avocado oil and beat well for another minute, then stir in coconut milk, apple cider vinegar, vanilla, baking soda, and salt. Add cassava flour, coconut flour, and tapioca starch into the wet ingredients and stir well to combine.
3. 3.Separate out half of the batter and mix with the ingredients for the chocolate swirl until smooth.
4. Pour about 1/3 of the regular batter into the prepared pan and then add in about half of the filling mixture over top. Repeat again with a layer of batter and then a thin layer of filling, then top with the remaining batter.
5. Use a thin knife to make a few swirls in the batter.
6. Place in the preheated oven to bake for 35 minutes, or until a toothpick comes out clean.
7. Let cool for 10 minutes and then remove from pan and cool on a wire rack.