Day 7: Mini Loafs{Meal Plan}

Mini Mocha Marble Pound Cake (Gluten Free) all wrapped up and ready to deliver. Homemade Holiday Gifts - It's my thing | @Susan Salzman

Loaves make great gifts. Especially mini loaves. The last few pound cakes I have made, Isaac has been underwhelmed. He’s been begging for marble cake and he’s the inspiration for these six little cakes. After failing over and over again in trying to convert these cakes to a gluten free version, I gave up and used Cup4Cup. I keep an emergency bag in the pantry for these sort of occassions.

Mini Mocha Marble Gluten Free Pound Cakes - great for giving | @Susan Salzman

Many recipes make delicious mini loaves like my blueberry cornmeal cakes, chocolate pistachio cake, and sweet potato pound cake. . One recipe goes a long way. Package up like little bundles and share with those that you love and adore. These are great for teachers aids, office staff at your kids school, and those in my life that help with your beauty regiment (you know who you are).





Mocha Marble Mini Pound Cakes


For the cake:

1 3/4 cups gluten free flour (or use traditional AP flour)
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces | 114 grams | 1/2 cup (1 stick) unsalted butter, room temperature
7 ounces | 200 grams | 1 cup organic sugar
3 eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon unsweetened cocoa powder
1 teaspoon espresso powder

For the glaze:

10 ounces | 280 grams | 2 cups powdered sugar, sifted
3-4 tablespoons whole milk
splash of pure vanilla extract


• preheat oven to 350 degrees. butter 6(six) 4 1/2 x 2 x 2 mini loaf pans. line with parchment and set on a parchment lined baking sheet.
• place butter and sugar in the work bowl of your mixer, fitted with your paddle attachment. cream until light and fluffy. add eggs, one at a time. add vanilla and cream completely.
• add dry ingredients, alternating with the buttermilk (start and end with dry ingredients). in another bowl, spoon 1/3 of a cup of batter and set aside.
• in a small glass bowl, mix cocoa, espresso powder, and 1/4 cup of boiling water. add the chocolate mixture to the reserved 1/3 cup of batter.
• spoon each batter into prepared pan, alternating spoonfulls of each batter. to create marbling, run a wooden skewer through the batters, swirling lightly. make sure to not combine the batters, otherwise you will end up with chocolate cakes.
• bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. cool completely on wire racks.
• place cooled cakes on a wire rack set over a rimmed baking sheet. spoon glaze over cakes and let set before packaging.
ENJOY! (makes 6 mini loaves)

The Urban Baker /



Sunday: December 7th
Slow Cooker Turkey Mole Tacos (everyone ate these and liked it)
Cauliflower Spanish Rice
Mini Marble Pound Cakes {gluten free}

Monday, December 8th (Meatless Monday)
Vegetarian Barley Soup (using this recipe as a base – meatless)
Spinach Salad w/chopped egg whites, candied pecans, sliced red onion, and this dressing

Tuesday: December 9th
Enchiladas (Using left over turkey)
Slow Cooker Black Beans
Caesar Salad

Wednesday: December 10th
Chilaquieles w/fried eggs (use left over enchilada sauce and I used this recipe as inspiration)
Vegetable Soup (having stock in the freezer at all times, allows me to make soup in minutes)

Thursday: December 11th
Kofta Meat Kebabs (my kids now love these)
White Bean Dip
Cucumbers with lemon, salt + pepper
Flat Bread

Friday, December 12th
Spending the day in the kitchen baking – we are going out tonight!

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