¼cupCoconut Creamcan of coconut cream, shake can before measuring (or use heavy cream) at room temperature
Before you start, make sure all the ingredients including, oil, cream, eggs, flour, are at room temperature to avoid lumps. The best is to take them out of the fridge 30 minutes before you start the recipe.
Preheat oven to 350°F (180°C). Cover a 9-inch x 5-inch loaf pan with parchment paper. Oil the paper if yours tends to stick to food. Set aside.
Vanilla cake layer
In a medium mixing bowl, lightly whisk eggs with sugar-free crystal sweetener, vanilla, and coconut cream.
Stir in coconut oil (at room temperature! hot melted coconut oil will cook your eggs. You don't want this to happen), baking powder, coconut flour, and almond flour.
Whisk quickly to combine evenly. The vanilla cake batter is thick but spreads easily, shiny, with no lumps. If there are lumps (it shouldn't have some if you used ingredients at the same temperature). If so, use an electric beater, beat few seconds to get a smooth batter.
Chocolate cake batter
In another medium-size mixing bowl, add 1 ½ cup of the vanilla batter you just made.
To create the chocolate cake batter, stir in this medium bowl unsweetened cocoa powder and coconut cream until it forms a smooth chocolate batter. You should have 2 bowls of batter, one with 1 ½ cup of chocolate cake batter and one with vanilla cake batter.
How to make a marble cake?
Alternate dollops of vanilla cake batter with chocolate cake batter until no more left. I highly recommend watching my recipe video tutorial below to see how to make marble cake step by step.
When no more batter is left, use a knife to swirl the top of the batter. Next, insert the knife into the loaf and gently swirl into the batter, once or twice, to create a marble swirl effect.
Bake at 180°C (350°F) for 50-65 minutes or until a skewer inserted in the middle of the loaf comes out clean with few to no crumbs on it.
Cool marble cake for at least 4 hours, or overnight, on a cooling rack, before slicing. Don't slice too early, or the cake would crumble apart. You should be able to slice 14 slices in this loaf.
Store the cake in an airtight cake box in the pantry for up to 3 days, or freeze the cake slices in individual boxes/bags.
Defrost the day before, can be rewarmed in a toaster or oven if desired.
Sweetener: if you are not on a keto diet, you can use the same amount of any crystal sweetener you like. A healthy option will be coconut sugar (contain carbs and sugar but paleo!