Double Choc Marble Loaf

Vegan | Gluten Free

This cake is more straightforward to make than it looks!

Try experimenting with flavours and adding fruit such as raspberries or banana to your 'vanilla' section.

The cake will keep for around 5 days in an airtight container. It should be moist enough in itself that it doesn't need frosting or icing, but if you want to add a little icing finish check out my dairy free butter cream recipe in some of my other cake recipes!

 

Ingredients:
300g buckwheat flour
2 tsp baking powder
200g coconut oil
250g coconut sugar
100g raw chocolate mulberry chips
3 ripe bananas, mashed
400ml dairy free milk (almond would be best)
25g cacao powder
2 tsp vanilla extract

 

Method:
Preheat the oven to 180 degrees and grease and line a loaf tin.

In a large bowl cream together the coconut oil and the sugar until the mixture lightens in colour. Slowly add your banana a bit at a time with a little flour each time until well combined.

Now add the milk to the mixture, again ensuring everything is well mixed/combined.

Separate the mixture into two bowls and add the cacao and chocolate chips to one and the vanilla essence to the other.

Now add a good amount of each mixture to your loaf tin. Dolloping the mixture in alternate 'flavours'. Using a toothpick or knife, swirl the mixtures together to create your marble effect.

Bake for 45-60 minutes until springy to touch and a skewer comes out clean.

Checkout more recipes from Antonia on her blog and insta

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