Almond Marble Cake

Ingredients
Batter
1 cup soy milk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/4 teaspoon vanilla extract
1 teaspoon almond extract

Frosting
1/2 cup soy margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups powdered sugar
1 1/2 teaspoon vanilla

Directions
Batter
Preheat the oven to 350F and line muffin pan with cupcake liners. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.

Fill pan cupcakes or pan halfway. Add cocoa powder and chocolate chips to remaining batter, then pour on top of vanilla cake. Swirl.

Cook for 10-22 minutes or until a knife comes out clean, then transfer to a cooling rack and let cool completely before frosting.

Frosting
Cream together soy milk and margarine with an electric mixer, then add the sugar a cup at a time, and then add the vanilla.

Makes one 9-inch cake or 12 cupcakes. Brought to you by Sara Hutton.