2.5 cups plain flour
4 tbsp cornflour
1 tsp baking powder
1tsp baking soda
3 cup sugar
1/4 tsp nutmeg
2 tbsp ground flax mixed with 5 tbsp cold water
1 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


  1. 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 and stir well. In a small dish mix flax seed with water to form a gel.
  2. Add flax gel, dairy free milk, vanilla, apple cider vinegar and veg oil to the bowl and stir briefly to incorporate. Don’t overmix.
  3. In a medium mixing bowl, mix cocoa with hot water. Pour in half of the vanilla batter and stir well.
  4. 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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