Clearly, Pinterest wasn’t a thing in the early 90’s, but my mom was a huge clipper of recipes from magazines, newspapers, boxes, etc. Even now, there’s still an enormous pile of clippings in the living room at their house I *love* sifting through every time I come over.
A few months back, I came across a page out of Food and Wine magazine for a marbled pound cake–this was actually one of the first things I baked all by myself and I was kind of obsessed. Cake for breakfast, people.
Clearly I needed to make this happen again. I mean, if it’s finally warm enough to have coffee on the patio in the morning, I really need something sweet to dunk.
- 1/2 c coconut flour
- 1 t baking soda
- 1 t psyllium husk powder
- 6 eggs
- 1/2 cashew butter
- 1/2 c honey
- 1 t vanilla
- 1 t apple cider vinegar
- 2 T cocoa powder
- 2 T coconut milk
- Combine your dry ingredients (except cocoa powder) and set aside.
- Cream together the eggs, cashew butter, honey, vanilla, and vinegar.
- Add the dry mixture and beat *very* well until smooth.
- Pour 3/4 of the batter into a prepared loaf pan.
- Add the cocoa powder and coconut milk to the remaining 1/4 of the batter. Mix well.
- Pour the chocolate layer on top of the batter in the pan. Using a clean knife, swirl the chocolate layer slightly through the vanilla layer.
- Bake at 350 degrees for 50-55 minutes, until a knife comes out clean.