Gluten Free Vanilla Snacking Cake

with a chocolate swirl

This gluten free cake will lure in you with that beautiful (and easy to make!) swirl and then hook you with the taste and texture! This cake is dang delicious, my kids have asked for in multiple times since we tested this cake!

What is a gluten free snacking cake? A cake in loaf form that you can slice and snack on! You can also put some candles on top and call it a birthday cake, there are no wrong answers here.

For this recipe you will need a loaf pan and the following ingredients:

  • 1 ½ cups Muffin and More Mix (230 grams)
  • salt, baking powder, baking soda
  • 2 eggs, butter, and vanilla extract
  • granulated white sugar
  • whole milk yogurt (we used a vanilla flavor)
  • natural coco
  • water

We use our gluten free flour blend, The Muffin and More mix for this recipe. This blend works well with heavy batters like this cake batter. The muffin and More has no sugar, salt, or leavening in the blend and is meant to be used like flour in a recipe.

We offer an 18oz (about 3.5 cups) size and a 5lb bag of the Muffin and More mix.

There are over more 100 recipes on our website so don’t hesitate to take a look at what else might interest you. You can search by mix type or allergen need for recipes as well. Just go to our gf recipes button.



Allergen free foods

Being able to pronounce (and tolerate) all ingredients is why we set out to make our own mixes. With Josie’s Best, you can be sure you’re getting high quality ingredients from a dedicated facility and family.

Allergen free foods for all.

Ingredients in the Muffin and More Mix: Potato Starch, Brown Rice Flour, Sorghum Flour, Tapioca Starch, and Xanthan Gum

Our other three mixes, The Pancake, The Waffle, and The Crepe are specific to what they make. They also come in several sizes, check them all out on our SHOP page.

Josie’s Best Gluten Free

Baking for all

What began in our kitchen as a way for our family to enjoy the breakfast foods we loved so much has grown to include an incredible family of customers all re-discovering their favorite foods minus the ingredients they can’t eat.

Josie’s Best Gluten Free is bringing breakfast back.

We’re there for those delicious moments when “I can’t eat that” turns into “I can eat that?!”

For the sleeves rolled up, flour on the nose messes that are the beginning of lifelong memories. We’re there on Sundays when you want to pile the pancakes higher than little hands can reach them. Or when you’ve declared “breakfast for dinner” and, somehow, it’s the best night of the week. Josie’s Best Gluten Free is there for all the moments you should never miss out on because of a food allergy.

What started as a personal mission has grown into a larger one—to bring back breakfast for everyone. Today, our customers are revived breakfast enthusiasts, home bakers, and well-loved restaurants looking to provide delicious options for all. And, just like a plate of pancakes or fresh-baked bread, Josie’s is best served with warm smiles and a side of family connection.



For the Batter:

  • 1 ½ cups Muffin and More Mix (230 grams)
  • ½ tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 eggs
  • ¾ cup melted, room temp butter
  • ¾ cup granulated white sugar
  • 1 tsp vanilla extract
  • ½ cup whole milk yogurt (we used a vanilla flavor)

For the Swirl:

  • ½ cup of the batter
  • 3 TBS natural coco
  • ¼ cup of water


Preheat your oven to 350F and grease a loaf pan (the pan I used is 5X9 & 3 inches deep).

In a small bowl whisk together Muffin and More Mix, baking soda, baking powder, and salt .

In a large bowl or stand mixer fitted with a paddle attachment, add the eggs, butter, sugar, vanilla, and yogurt.

Mix well for about 1 minute.

Gently mix the dry ingredients into the wet. The dry ingredients should be well incorporated, but try not to overdo it!

Take ½ cup of the finished batter and add it to a small bowl (you can use the same bowl that had the dry ingredients in it).

To the ½ cup of batter add the coco powder and water and mix well. You will use this batter for the swirl.

Add about ½ of the vanilla batter to the pan and gently spread evenly. On top of the vanilla batter add 2-3 large spoonful’s of the chocolate batter- do not spread them out.

Next, add the rest of the vanilla batter and on top of that layer, then last few spoonful’s of the chocolate batter.

Then, using a butter knife, skewer, or chop stick (this is what I used). Place the utensil at one corner of the loaf pan (all the way through the batter) and drag it back and forth to the opposite end of the pan.

Do the same thing going the opposite direction- side to side.

This will create a swirl effect in your batter. Do not worry too much about your technique, it will look great when its cooked!

Bake your loaf on the middle rack for about 50 minutes or until a toothpick inserted into the middle comes out with only a few moist crumbs.

Allow to cool in the loaf pan before running a butter knife along the edges to release the loaf and gently inverting it on a cooling rack.

Once it is fully cooled slice, snack and enjoy!

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