It does keep well – that is if you can stop everyone eating it…
Dairy free chocolate marble cake
200g dairy free spread
200g caster sugar
300g self raising flour
2 tsp baking powder
2 tbsp dairy free milk (we use oat milk)
1/2 tsp vanilla extract
2 tbsp drinking chocolate (check the ingredients but Cadbury’s drinking chocolate is dairy free)
2 tbsp hot water
Line a cake tray (c. 30cm x 23cm) – I use a half Aga tray and those lovely pre-cut pieces of bake-o-glide that you just pop in the tray and don’t have to do anything with.
Pop everything except the drinking chocolate and hot water into the blender and blitz until well blended. Spoon half the mixture into another bowl and put to one side.
In a teacup mix together the drinking chocolate and hot water and then mix into one half of the cake mixture.
Spoon the vanilla mix and the chocolate mix into the tray in alternate spoonfuls and then using the handle of a spoon, and it has to be the handle or you’ll just get a sludgy brown mix, drag a figure of eight through the different colours to give a marble effect.
Bake in a pre-heated oven at 180 degrees C for about 30 minutes or on the grid shelf on the floor of the roasting oven with the cold sheet on the 2nd set of runners for 25-30 minutes.
It’s ready when it is pulling away from the edges of the tin and slightly springy when you touch it (careful here, you don’t want a figure sized hole in the top of your cake)
Leave to cool in the tin and then enjoy with a cup of tea and 5 minutes peace.