Chocolate and Vanilla Loaf Cake
Ingredients
- 175g/6 oz /3/4 castor (superfine) sugar
- 175 g/6 oz /3/4 vegan soft margarine
- 1/2 tsp vanilla flavouring (extract)
- 3 vegan eggs
- 225 g/8 oz/2 cups self-raising flour, sieved (strained)
- 50 g/1 3/4 oz dark vegan chocolate
- Icing (Confectioner’s) sugar, to dust
Preparation
Lightly grease a 450 g/1 lb loaf tin.
Beat together the sugar and soft margarine in a bowl until light and fluffy.
Beat in the vanilla flavouring (extract). Gradually add the eggs, beating well after each addition. Carefully fold in the self-raising flour.
Divide the mixture in half, melt the dark chocolate and stir into one half of the mixture until well combined.
Place the vanilla mixture in the tin and level the top, then spread the chocolate layer over the vanilla layer.
Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 30 minutes until springy to the touch.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve the cake with dusted icing sugar.
