Every marble bread recipe out there is made in a similar way – the basic marble bread dough is divided in half. Cocoa powder is typically added to the dark part, while the light part is reserved for vanilla or some other flavor. For the best dark swirl, you can possibly get, make sure to use unsweetened, raw cocoa powder. The darker the cocoa, the less you need to achieve the color you want. Instead of a traditional vanilla-flavored part, I have decided to use maca powder and add the extract to the entire batter which turned out to be fantastic especially when combined with my favorite coconut palm sugar.
For a vegan version of this recipe, you will need to replace eggs with your favorite egg-replacement recipe. I have tried so many different options out there and they all basically do the job well. But my favorite (and probably the easiest) option is to simply whisk together water, vegetable oil, and some baking powder. However, if your egg replacer is going to stand for a while until you have prepared the remaining ingredients, make sure to use lukewarm water and thoroughly whisk the ingredients together. You really need a smooth and fully combined mixture that can bind the ingredients together just like real eggs.
Nutrition information per serving: Kcal: 323, Protein: 6.4g, Total Carbs: 16.8g, Dietary Fibers: 4.4g, Total Fat: 27.6g