Ingredients
serves 16- 440g self-raising flour
- 200g caster sugar
- 3 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- 500g soya milk
- 160ml vegetable oil
- 2 tbsp apple cider vinegar
- 25g cocoa powder
- 2 tbsp soya milk
- 1 tbsp vanilla extract
- 30g dark chocolate, chopped
Directions
Cooking mode
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- Preheat the oven to 180°C. Brush a bundt tin with plant butter or oil then lightly dust it with cocoa powder.
- In a large bowl, add the flour, sugar, baking powder, bicarbonate of soda and salt. Mix until combined. Add the milk, oil and apple cider vinegar and mix until just combined, with some lumps remaining. Do not overmix the batter as it will be mixed again.
- Pour half of the cake mixture into another bowl.
- Add the vanilla extract to one bowl of cake batter and mix until just combined.
- Add the cocoa powder and milk to the other bowl of cake batter. Mix until just combined and ensure each batter is the same consistency.
- To create a marble effect, add the cake batter to the tin using 2 ladles. Pour 1 ladle of chocolate batter in one side of the bundt tin. Pour 1 ladle of the vanilla batter directly on top. Both cake batters will naturally spread. Keep alternating until there is no more cake batter.
- Bake the cake in the oven for 50–60 minutes or until a skewer inserted in the centre comes out clean.
- Leave to rest for 10 minutes before turning out to cool completely.
- Melt the chocolate in a bowl over a pan of boiling water. Spoon on top of the cake, allowing the chocolate to trickle down the sides. Leave to cool completely before slicing.
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