𝑹 𝑬 𝑪 𝑰 𝑷 𝑬 :
2.5 cups plain flour
4 tbsp cornflour
1 tsp baking powder
1tsp baking soda
3/4 cup sugar
1/4 tsp nutmeg
2 tbsp ground flax mixed with 5 tbsp cold water
1.5 cup dairy free milk
2 tsp vanilla extract
1 tbsp apple cider vinegar
1/2 cup veg oil
4 tbsp cocoa
5 tbsp hot water
Preheat oven to 180•c and grease a loaf tin with a little oil.
Add flour, cornflour, baking powder, soda, sugar and nutmeg to a large bowl&stir well. In a small dish mix flax seed with water to form a gel.
Add flax gel, dairy free milk, vanilla, apple cider vinegar and veg oil to the bowl and stir briefly to incorporate. Don’t overmix.
In a medium mixing bowl, mix cocoa with hot water. Pour in half of the vanilla batter and stir well.
Using a tablespoon, alternate spoons of batter into the loaf pan until all batter is used up.
For extra swirls, use a chop stick to swirl the top layer of the cake.
Bake for 1 hour, until a toothpick comes out clean. Allow to cool fully before slicing.
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