Description

A moist, tender marbled loaf featuring swirls of rich chocolate and fluffy vanilla cake, topped with a crunchy almond-studded chocolate glaze. Perfect with a glass of milk or a warm drink.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup plain yogurt or dairy-free yogurt
1/2 cup unsweetened almond milk
1/3 cup neutral oil (like canola or melted coconut oil)
1 tbsp apple cider vinegar
2 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp almond butter
3/4 cup dark chocolate chips
1 tbsp coconut oil
2 tbsp chopped roasted almonds

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, mix sugar, yogurt, almond milk, oil, vinegar, and vanilla until smooth.
Add the wet ingredients to the dry and stir until just combined—do not overmix.
Divide the batter in half. Stir cocoa powder and almond butter into one half to create the chocolate batter.
Alternate spoonfuls of vanilla and chocolate batter into the loaf pan, then swirl with a knife to create a marbled effect.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Melt chocolate chips and coconut oil together until smooth, then stir in chopped almonds.
Once the loaf is cool, spread the glaze on top. Let set before slicing.

Notes

Do not overmix the batter to keep the loaf tender.
Make sure the loaf is fully cooled before glazing to avoid melting.
Dairy-free yogurt and almond milk make this loaf vegan-friendly.

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 290
Sugar: 17g
Sodium: 160mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg