In a bowl, mix all wet ingredients until well combined.
In another bowl add all the dry ingredients and mix well. Then add all the wet ingredients and mix until all of the mixture is incorporated.
If the batter is too thick, add in 1-2 teaspoons milk at a time until it is somewhat flow-y. You don’t want it to be too thin but it shouldn’t be too stiff when mixing it.
In a small bowl, mix the cocoa powder and coffee and set aside.
Divide batter into two bowls. In one of the batters mix in the cocoa coffee mixture until mixed in.
Line 8×8 inch or 9×9 inch glass or ceramic baking dish or grease it really well. If you’re greasing it dust it with some flour as well
Alternate pouring in the vanilla and the mocha batter into the pan. You can pour it however you like, if you want to keep it organic just spoon it organically into the dish (like in the pictures). Or you can put a large spoonful of mocha batter in the middle then another spoonful of the white batter on top. This will give you a zebra effect.
Once all the batter is in the pan, tap it lightly to even it out. bake at preheated 350ºF (170ºC) for 30 minutes. Check at the 25 minute mark if the cake is done in the center, or continue to bake for another 10 minutes.
Remove the cake from the oven and let it cool for 15-20 min then tap it out of the baking dish.
Make the ganache while the cake it baking. Heat the coconut milk in a small sauce pan or skillet over medium heat. Once the coconut milk is boiling, rapidly switch off the heat. Add in the chocolate chips, vanilla and mix in. Continue to mix in until the chocolate is melted evenly.
Keep this chocolate mixture in the fridge to chill for 15-30 minutes, depending on the consistency of the frosting that you like. Then spread it all over the marble cake.
Chill the cake again for 10-15 minutes for the frosting to settle in then slice and serve.
Store covered on the counter for the day, refrigerate for upto a week.
Notes
To make this gluten free, use 1 cup of almond flour, 3/4 cup of oat flour and ½ cup of potato starch and use instead of all purpose flour. Add 3/4 cup of milk in the marble cake. Once you mix in the milk into the dry mixture add in 1/4 to 1/3 cup of club soda or carbonated water and lightly mix in. Then proceed with making the two batters and alternatively layering it into the marble effect.
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