Method

1. Preheat the oven to 350°F (180°C).
2. In a bowl, add non-dairy milk and vinegar. Let it rest for 2–3 minutes to curdle.
3. Add vegetable oil, sugar, and vanilla essence to the curdled milk. Mix until sugar dissolves.
4. Add all-purpose flour, baking powder, and baking soda. Gently mix using a cut-and-fold method. Do not overmix.
5. Divide the batter into four equal portions. Keep one portion plain and add food colors to the remaining portions.
6. Lightly swirl the colored batters into a greased loaf pan to create a marbled effect.
7. Bake for 30–40 minutes or until a skewer inserted comes out clean.
8. Cool completely before slicing and serving your vegan allergen-free cake.
   

Recipe Notes:

• Always mix gently to keep the cake soft and fluffy.
• Use gel or natural food colors for vibrant shades.
• This eggless dairy-free cake tastes even better the next day.
• Line the pan with parchment paper for easy removal.
• Store in an airtight container to maintain moisture.