Prep time20 minute
Cook Time35–40 minutes
Parchment paper: 9″ easy-lift round of paper
1 cup (250 ml) canola oil
1 cup (250 ml) icing sugar
½ cup + 2 tbsp. (150 ml) milk
1 ½ tsp. (7.5 ml) vanilla extract
2 cups (500 ml) unbleached flour
2 tsp. (10 ml) baking powder
1 tbsp. (15 ml) cocoa
Preheat oven to 350°F (180°C).
Line 9-in. (22.8 cm) round baking pan with parchment paper.
In a bowl, whisk together oil, sugar, milk, eggs, and vanilla extract until smooth.
Weigh and divide the mixture into two equal parts and place in two bowls.
Add half the flour and half the baking powder to the first bowl and mix well. This will be the vanilla batter.
In the second bowl, mix the remaining flour, baking powder, and cocoa. This will be the chocolate batter.
Alternating mixtures, pour each of the two batters into the pan from the centre out to obtain a marbled effect.
Bake for 35 to 40 minutes, until cake tester comes out clean.
Note: *For a lactose free recipe, you can replace the milk with a non-dairy milk.