Swirls of velvety, soft vanilla and rich dark chocolate create a light and fluffy sponge for the perfect loaf cake.
Made using just one cake batter, the marble effect is simple to achieve. The recipe is vegan, gluten free, high in protein and delicious!
Vanilla batter
2 cups of all purpose, gluten free flour
1/2 cup vegan vanilla protein
4 tbsp cornflour
1/2 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 1/4 cup dairy free milk
2/3 cup coconut oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
Chocolate batter
3 tbsp cocoa powder
5 tbsp non dairy milk
Preheat oven to 170 and line a loaf tin with baking paper.
In a bowl combine the vinegar and milk and set aside to curdle - this forms a vegan ‘buttermilk’
In a large bowl combine the dry ingredients for the vanilla batter.
Add the remaining wet ingredients to the buttermilk. Mix to combine.
Add the wet ingredients to the dry and mix until just combined.
In another bowl, add half of the batter plus the cocoa powder and milk. Mix until just combined.
Add one large spoonful of vanilla batter to the middle of the loaf tin, top with one large spoonful of the chocolate and repeat the process until all of the batter is used. Do not mix, the batter will spread as it cooks.
Bake for 25 minutes, remove from the oven and cover loosely with tin foil (this will stop the top from going to brown). Put bake in the oven and bake for another 20 - 25 minutes, until cooked through.