Ingredients
Check off ingredients as you go
For a 30 cm (12 inch) loaf pan
- 5 large eggs
- 150 g (¾ cup) light brown sugar
- 90 g (⅓ cup + 1 Tbsp) neutral oil (sunflower or grapeseed)
- 40 g (2½ Tbsp) almond butter
- 180 ml (¾ cup) plant-based milk (oat, soy or almond)
- 280 g (2¼ cups) sifted flour (I used semi-whole wheat, or use all-purpose flour)
- 60 g (⅔ cup) almond flour
- 12 g (2½ tsp) baking powder
- 1 pinch salt
- vanilla extract (or 1 packet vanilla sugar)
For the chocolate batter
- 25 g (¼ cup) cocoa powder
- 70 g (2.5 oz) melted chocolate
- 3 Tbsp warm plant-based milk
- Preheat the oven to 165°C (330°F), conventional setting (not fan). Line your loaf pan with parchment paper. Whisk the eggs and sugar until pale and fluffy. Add the oil, almond butter, plant-based milk and vanilla.
Tip If the almond butter is a little stiff, first mix it with a few spoonfuls of plant-based milk to loosen it before adding it to the batter.
Mix together the flour, almond flour, baking powder and salt. Gently fold them into the batter, without overmixing, just until the mixture is smooth.
Divide the batter into two equal parts. To one, add the sifted cocoa, the melted chocolate (cooled slightly) and the 3 Tbsp of warm plant-based milk.
Pour the two batters into the pan alternately, each time into the middle of the previous one. Run a knife through 2 or 3 times from the ends toward the center to create the marbling.
Bake in the middle of the oven for 55 to 60 minutes. If the top is browning too much after 35 to 40 minutes (depending on your oven), cover it loosely with a sheet of aluminum foil. Check for doneness with a toothpick; it should come out clean.
Let cool for 10 minutes in the pan before turning out onto a wire rack.
Tips
Don’t hesitate to double the quantities and freeze one, well wrapped, maybe even already sliced!
If you don’t have almond butter, use 130 g (½ cup + 1 Tbsp) neutral oil in total, but I do recommend keeping some on hand. It’s very useful in general, to stir into applesauce, fromage blanc (or plain Greek yogurt)… and here it gives a lovely, more “pastry-shop” texture.