marble birthday cake w creamy frosting

10 slices
preparation time
60 minutes + 2 hours soaking for cashews
cooking time
30 minutes


  • 2/3 cup (125g) sorghum flour
  • 2/3 cup (125g) brown rice flour
  • 1/2 cup (75g) potato starch
  • 1/2 cup (80g) arrowroot flour (tapioca flour)
  • 3/4 cup rapadura sugar
  • 1 tablespoon psyllium husks
  • 4 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon bicarb soda
  • 2 teaspoons pure vanilla powder (or extract)
  • 3 tablespoons flaxseed meal + 9 tablespoons water
  • 1/2 cup extra virgin olive oil or cold pressed macadamia nut oil
  • 1 cup almond milk + 2 tablespoons extra for chocolate cake batter
  • 2 tablespoons raw cacao
  • 1 small red beetroot
  • // vanilla frosting //
  • 500g raw cashews, pre-soaked*
  • 1/2 teaspoon salt
  • 4 tablespoons maple syrup
  • juice half a small lemon
  • seed of 1 vanilla pod (or 1 teaspoon vanilla extract)


*You will need to soak your cashews for at least a minimum of 2 hours prior to making this cake. Cashew can be soaked for up to 6 hours.

Also, please note this is not a super sweet cake. If you think you will need a cake with more sweetness, then taste the batter as you go and simple add a little more rapadura sugar. 


Preheat the oven to 180c fan forced. Grease and line a 20cm round cake tin.

In a small bowl soak the flaxseed meal and water. Set aside. 

In a separate bowl, combine the flours with the psyllium, baking powder, cream of tartar, rapadura sugar and baking soda. If using vanilla powder add this in here too, otherwise if using extract add this later to your wet ingredients.

Add the oil and the almond milk to the flaxseed meal mixture (with vanilla extract if using liquid). Make a well in the centre of the dry ingredients and add in the wet mixture and mix with a large wooden spoon. If the batter seems too thick simply add a little more milk.

Now divide the batter between three bowls. Leave one bowl of mixture as is for your vanilla flavour. Add the raw cacao and additional 2 tablespoons of the almond milk to another bowl for your chocolate cake mixture. 

Grate at least 1/2 cup of raw beetroot into a clean dishcloth or some muslin cloth and squeeze tightly to extract the juice. You want at least 2 tablespoons of the beetroot juice. Squeeze into the remaining bowl of mixture to create your pink cake batter. 

Take your cake tin and spoon heaped tablespoons of each batter mix in turns into the cake to build up the cake in layers of different colours. When all the batter is used up, take a skewer and use it to swirl the cake batter in circular movements to create the marble effect.

Place the cake in the oven and bake for 30 minutes, or until just cooked through. Allow cakes to cool in the tin for 10 minutes then flip out carefully onto a wire wrack to cool completely.

For the cashew frosting, drain the cashews if still soaking and rinse well. Place them in a high powered blender with all other frosting ingredients and blend till creamy and smooth. This will make ample frosting and any left overs can be stored in the fridge for up to 1 week. 

To assemble, cut the cooled cake carefully in half. Spoon a liberal amount of the cashew frosting onto the inside of the bottom layer and spread out just enough to give a nice thick layer. Top now with the other layer of the cake. (If you want to you could also add a layer of some grated chocolate or some fresh berries).

Now spoon on more of the cashew frosting and carefully spread over the top of the cake and down the sides with a butter knife. Your cake is now ready to serve, otherwise cover the cake well or place in a container and pop the cake in the fridge. This marble cake will last in the fridge for 5 days, otherwise freeze.