Instructions

1. Heat the oven to 180C. Grease a bundt cake tin - if you’re using a silicon one, there is no need to do
2. In a bowl, mix together the baking powder, flour and ground almonds.
3. Cream the dairy-free butter and sugar together until light and fluffy. Beat in one egg at a time, adding a couple of spoonful of the flour mixture in between, then fold in the remaining flour mixture together with the milk.
4. Tip half of the batter into the other bowl and mix in the cocoa paste.
5. Add the vanilla paste to the remining batter.
6. Spoon half of the vanilla batter to the tin, then pour the chocolate batter over it, then top with the remaining vanilla batter. Using the handle of a spoon make swirls to create a marbled effect.
7. Bake for 40 minutes then test the cake with a skewer. If inserted into the deepest part comes out clean, it’s done. If it’s still wet, bake for another 5 minutes or so and repeat the test.
8. Let the cake cool in the tin for 10 minutes before turning out onto a wire rack.
9. Once cooled, dust the cake with a icing sugar or drizzle with chocolate icing.