Two Cakes In One

I love a birthday. Not just my own, but anyone I know and love - it is just fun to celebrate someone being born, isn't it? Plus I love getting an excuse to try out new dessert recipes, since they are meant for one reason and one reason only: A TREAT. This cake is vegan, free of refined sugar, and wheat-free. It also contains the all-natural goodness of rapeseed (aka canola) oil rather than a processed, unhealthy margarine or shortening. Plus, look how pretty the rapeseed flower fields are! (Taken using my iPhone on a speeding train to Manchester!)

The cake I made for our good friend Al's birthday is a mixture of chocolate and vanilla. No one should have to choose between the two, especially not on their special day. And while it may not be the most perfect looking marble cake you ever saw, I have to tell you it tasted pretty good. I love the golden yellow color it became as a result of the wonderful rapeseed.

This recipe was adapted from a book I received for christmas, allergy-free desserts by Elizabeth Gordon. For the most part, her adaptations are original and sound great - however, she's got a thing for shortening and marshmallow (not only are marshmallows, or marshmallow cream, hard to find in England, they're not vegan!) but for the allergy-free bakers across the pond, I'd recommend it!

Marble Loaf Cake

Based on a recipe from allergy-free desserts

The particulars:

  • 1/2 cup coconut milk
  • 1/2 tsp cider vinegar
  • 1 1/2 cups plain spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp water
  • 2 tbsp ground flaxseed
  • 1/2 cup agave nectar or other low GI sweetener
  • 1/2 cup rapeseed (canola) oil
  • 1 tsp vanilla extract
  • 2 tsp unsweetened cocoa powder
  1. Heat the oven to 350F. Grease a loaf pan with some of the oil.
  2. In a jug, combine the coconut milk and cider vinegar, stir well, and set aside to curdle.
  3. In a large bowl, stir the flaxseed and the water and set aside for 3-4 minutes to thicken.
  4. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
  5. Add the agave nectar, oil, and vanilla to the flaxseed mixture and stir well.
  6. Add the dry ingredients to the wet, along with the coconut milk mixture and stir well to combine. Remove 1/2 cup of the batter and combine it with the cocoa powder.
  7. Pour the vanilla batter into the loaf pan. Drop spoonfuls of the chocolate batter on top, swirling with a skewer or knife.
  8. Bake for 35-40 minutes, or until the skewer inserted in the center of the cake comes out clean (may take longer in your oven; keep checking after 30 minutes). Remove from the oven and leave to cool completely in the loaf pan.
  9. Store in the fridge for up to 5 days or in the freezer for up to 3 months.