Chocolate Swirl Pound Cake

Happy Holidays!

The morning air was brisk and the ground has a natural crunch from the frosty dew. The dew looks like fog for miles– it is winter.

My freshly percolated Starbucks coffee–perfect with my pound cake.

Every slice, moist and delicious 😋. It’s vegan, it’s easy and it’s organic!

Ingredients:

  • 1 1/2 cups all purpose non-bleach flour
  • 1 cup almond milk
  • 1 cup organic sugar
  • 1 cup nondairy vanilla yogurt
  • 1/2 teaspoon cacao powder (optional)
  • 1/2 teaspoon cocoa powder (optional)
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sea salt
  • 1/3 cup olive oil
  • 1/3 cup flour – to add if needed
  • 1 teaspoon cocoa (powder for swirl)
  • 1 teaspoon cacao (powder for swirl)

Instructions;

  • Preheat oven on 350 degrees F. (180 degrees C). Grease and flour loaf baking pans.

  • Sift flour, cacao and cocoa powder, add sugar, salt and baking soda and mix well.
  • Add yogurt, oil and vanilla extract. Whisk together until well combined and large lumps are gone. Do not over mix.

  • Add 1/3 cup (if needed) of flour and hand mix until well combined. Batter should not be too loose or stiff.

  • Remove 1/4 cup of batter and put to the side. Pour batter in loaf pan. In same bowl, combine remaining batter, cacao and coca powder and mix.

  • Pour horizontally down the middle of batter. Use knife to swirl cacao mix into batter. Place in middle rack of oven and bake for 50-60 minutes or until when toothpick is inserted in middle it comes out clean.

  • Remove and let cool for 5 minutes. Shake pan to loosen cake from edges and let completely cool beforehand serving.

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