Recipe adapted from BBC Food
170g self-raising flour
170g caster sugar (I used golden caster sugar)
2 TBSP cocoa powder
5 TBSP sunflower oil
230ml soya milk
1 tsp vanilla essence
pinch of salt
approx 125g fresh blueberries
Sift together the flour, sugar and salt.
Add the oil, milk and vanilla essence and mix well with a whisk.
Pour half of this mixture into a separate bowl.
Add cocoa powder to one of the bowls and mix in well.
Add the blueberries to the other bowl.
Alternately spoon or pour in each of the mixtures into a greased cake tin.
Swirl it round with a skewer to create the marbled effect.
Tap the sides of the tin so that the air bubbles in the mixture pop.
Wait a few minutes for as many of the air bubbles to pop as possible before putting in oven.
Bake in a preheated oven at 180C for about 25 minutes.
Leave to cool in tin for a short while, then turn out on a cooling rack.
We have discovered that pouring dark chocolate soya dessert over the cake tastes very yummy!!
(If you are going to put any sort of topping on it, wait till the cake cools down to do so.)