Marble Pound Cake

We served this up at a picnic along side freshly sliced strawberries.

Marble Pound Cake

Chloe Coscarelli

Makes 1 loaf

2            cups all-purpose flour, plus more for dusting

1/2         cup granulated sugar

1/4         cup packed light brown sugar

1            teaspoon baking soda

1            teaspoon baking powder

1/2        teaspoon sea salt

1            cup plus 3 tablespoons canned coconut milk, mixed well  (Shake the can to

                                                            break up then whisk if needed)

1/2         cup vegetable oil

1            tablespoon apple cider vinegar

1            tablespoon pure vanilla extract

1            cup vegan chocolate chips

2            tablespoons unsweetened cocoa powder

            ***I added some chopped pecans

Loaf can be made in advance and frozen for up to 1 month.

Preheat the oven to 350 degrees.  Lightly grease a 10 x 5” loaf pan with cooking spray and lightly dust with flour.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.  In a medium bowl, whisk together 1 cup of the coconut milk, oil, vinegar, and vanilla.  Add the wet ingredients to the dry and whisk until just combined.  Do no over mix.  Gently fold in the chocolate chips.

Transfer 1/2 cup of the batter to a small bowl and whisk in the cocoa powder and remaining 3 tablespoons of coconut milk until incorporated.

Fill the prepared pan with the vanilla batter and top with the chocolate batter.  Using a knife or chopstick, gently swirl the chocolate batter into the vanilla batter.  Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs clinging to it.  Let the cake cool, then invert onto a serving plate, slice and serve.