Preheat the oven to 350 degrees F. To make an egg replacement, whisk together baking powder, vegetable oil, and water. Set aside.
Place almonds in a food processor and process until fine and grainy consistency. Transfer to a bowl and add salt and baking soda. Mix well and set aside.
Beat together margarine, coconut palm sugar, egg replacement, vanilla extract, and coconut milk. Gradually add the almond mixture and beat well on medium speed with a dough hook attachment.
Transfer half of the batter to a separate bowl and add cocoa powder. Mix to combine. Add maca powder in the remaining batter and mix well.
Line a small loaf pan with parchment pan and pour in half of the maca batter. Flatten the surface with a kitchen spatula and then pour in the cocoa batter. Top with the remaining batter and shake the pan a couple of times to flatten the surface. Using a knife, swirl the batter together and top with macadamia nuts. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven cool completely on a wire rack. Once you have prepared the marble bread batter, it’s time for my favorite part – toppings. I can’t seem to choose which option is my favorite one. This time, I have decided to try this recipe with some pecan nuts which are my personal favorite nuts and an awesome way to get some valuable nutrients. But feel free to add some chocolate chips, coconut flakes, chopped almonds, or minced walnuts
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