Method:
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Preheat the oven to 180 degrees C.
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Grease a large loaf tin (28cm) and dust with flour.
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Make the vanilla and lemon batter: Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the plant-based milk, lemon zest, vegetable oil and vanilla extract. Then, fold the wet ingredients into the dry ingredients using a spatula. Carefully combine, but do not overmix.
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Make the chocolate batter: Combine the flour, sugar, baking powder, cacao powder and salt in a bowl. In a separate bowl, whisk the Coconut Collaborative Little Pot, plant-based milk, vegetable oil and vanilla extract. Then, fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix.
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Put 3 tbsp of the vanilla and lemon batter into the centre of the tin. Then, add 3 tbsp of the chocolate batter on top. Repeat this method until all the cake mix has been used.
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Bake the cake in the centre of the oven for 60-70mins, or until a skewer comes out completely clean
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Leave the cake to cool for about 2 hours, or until cool to touch with the back of your hand. Turn the marble cake out of the tin, onto a serving dish.
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Meanwhile, melt the dark chocolate in the microwave. Drizzle over the cake and decorate with fruit and/ or more chocolate. Enjoy!
