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If you’ve never tried Gluten-Free Marble Kuglof, you’re in for a treat. This is one of those cakes that looks fancy but is actually super easy to pull together — and it always gets compliments. It’s light and airy, beautifully marbled with chocolate and vanilla, and finished with a simple dusting of powdered sugar or a drizzle of glaze (I love it with a coffee walnut glaze!). Whether you’re serving it for the holidays, weekend brunch, or just with a cup of afternoon coffee, this cake never disappoints.
What Is Kuglof?
Kuglof is a yeasted or quick coffee cake originating in Austria, Germany, and France, traditionally made during Christmas but now enjoyed year-round. The cake is baked in a fluted pan with a central tube, resulting in a ring-shaped dessert often dusted with powdered sugar or topped with a glaze.
Why You’ll Love This Gluten-Free Kuglof
Light, airy crumb texture
Beautiful marbled pattern
Gluten-free and dairy-free
Perfect for holidays, brunch, or afternoon coffee
Can be frozen ahead for convenience
Kuglof VS Pound Cake
Kuglof is light and airy and is typically made with oil. Pound cake is rich and buttery and is made with butter. Check out this amazing Gluten-Free Rice Flour Pound Cake.
Ingredients Notes (Gluten-Free & Dairy-Free)
Key Ingredients:
Gluten-Free Flour Blend: Use a 1:1 gluten-free flour that includes xanthan gum or add 1 tsp separately. Avoid blends with bean flour.
Tapioca Starch (or cornstarch, arrowroot, or potato starch): Helps with binding and texture.
Cocoa Powder: Use unsweetened, gluten-free cocoa powder.
Baking Powder: Ensure it’s gluten-free.
Milk Alternative: Use your preferred dairy-free milk (e.g., almond, oat, soy).
Oil: Adds moisture and keeps the cake light.
Getting the Perfect Marble Effect
The marble swirl is what makes this cake extra special. The trick? Don’t overmix once you add the chocolate batter. A few gentle swirls are enough to create beautiful patterns without blending the batters completely. And keep in mind, the batter will need extra moisture because the flour is more absorbent. So don’t panic if your batter is thin.
Tools You’ll Need
2 Mixing bowls
Measuring cups & spoons
Electric mixer or whisk
Spatula
Kuglof, Bundt, or Loaf pan
Storing & Freezing Instructions
At room temperature: Wrap tightly and store in an airtight container for up to 3–4 days.
In the refrigerator: Keeps fresh for up to 7 days.
To freeze: Let the cake cool completely, then wrap in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight at room temperature.
Gluten-Free Marble Kuglof FAQ
Q: Is kuglof gluten-free?
A: Traditional kuglof is not gluten-free. This recipe is made with a gluten-free flour blend, perfect for those with celiac disease, gluten sensitivity, or wheat allergies.
Q: How do you get the marble effect?
A: Swirl the chocolate batter into the vanilla batter gently using a knife or skewer before baking.
Q: How long does gluten-free marble kuglof last?
A: Up to 3–4 days at room temp, or 7 days in the fridge.
Popular Variations of Kuglof
There are many ways to flavor your kuglof. Here are three popular versions:
Chocolate Marble Kuglof – as in this recipe
Apple Kuglof – diced apples and cinnamon
Walnut & Raisin Kuglof – rich and traditional
How to Take Gluten-Free Kuglof Out of a Bundt Pan
Grease the pan well: Use butter or non-stick cooking spray to coat the entire inside of the Bundt pan thoroughly.
Dust with gluten-free flour: After greasing, sprinkle with gluten-free flour and tap out the excess. This helps prevent sticking.
Cool after baking: Once baked, let the kuglof cool in the pan for 15 minutes — this helps it set and release more easily.
Loosen the edges: Gently run a butter knife or small offset spatula around the outer and inner edges of the pan to loosen the cake.
Invert carefully: Place a plate or cake stand upside-down over the top of the pan.
Flip and release: Holding both the pan and the plate, flip them together. Lightly tap the bottom and sides of the pan until the cake releases.
Let it cool completely: Once released, allow the cake to cool fully before glazing or slicing.
This Gluten-Free Marble Kuglof is a dessert that’s surprisingly easy to make. Whether you’re celebrating the holidays, hosting brunch, or just want something special with your afternoon coffee, this light and marbled coffee cake won’t disappoint— gluten-free or not! You may also enjoy this Gluten Free Earl Grey Bundt Cake.
Preheat the oven to 350 F. Generously grease a kuglof pan or bundt pan with butter or cooking oil and sprinkle with flour. Shake off any excess flour
2.
In a large bowl, using an electric mixer beat the eggs and sugar until fluffy. Add olive oil, milk, vanilla and lemon zest and mix until combined
3.
In a separate bowl, whisk the flour, tapioca starch, baking powder, baking soda and salt. Slowly add to the mixing bowl and mix until just combined
4.
Transfer about 1/3 of the batter into the other bowl and whisk in the cocoa powder
5.
Pour the chocolate batter into the white batter and, using a knife, briefly swirl through the batter. Do not mix it together
6.
Pour the batter evenly into the prepared pan and bake for 45 minutes or until a toothpick inserted in the cake comes out clean
7.
Cool in the pan for 15 minutes, then carefully run a butter knife around the edges of the pan to loosen the cake
8.
Place a plate or cake stand upside-down on top of the pan and flip it over. Tap the bottom of the pan lightly until the cake releases.
Nutrition Info
Nutritional Value per Slice (1/12 of cake) Calories: ~280–310 kcal Total Fat: ~15g Carbohydrates: ~35g Sugars: ~17–20g Fiber: ~2g Protein: ~3–4g Sodium: ~180mg | Note: Nutritional values are estimated and can vary based on the specific ingredients and brands used. This information is automatically calculated and should be used as a general guideline only, not as medical or dietary advice.
Leave a Comment
Roberta
can’t wait to try it, my mom always made this at Christmas time, it is so great to find a recipe for gluten free kuglof!
Cindy
I made this kuglof last night, it tastes just like my grandmas :-)
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