By The Emotional Baker

Ingredients

• 2.5 cups all purpose flour
• 1.5 cups sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp matcha powder
• 1/2 tsp salt
• 5 oz soy vanilla yogurt
• 1.33 cups cashew milk
• 3/4 cup canola oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 6 tbsp cocoa powder
• boiling water

Instructions

1. Preheat oven to 350 degrees. Grease two 9 x 5 loaf pans. Bring about two cups of water to a boil.
2. In a medium bowl, combine, flour, sugar, baking powder, baking soda, matcha powder and salt.
3. In a large bowl, combine yogurt, milk, oil and extracts. Fold dry into wet and mix until most lumps are eliminated. Transfer half of batter to another bowl.
4. In a small bowl, combine cocoa powder and 6 tbsp boiling water. Once combined, add to one half of batter. Stir. Add one tbsp boiling water in matcha batter. Stir.
5. Alternate dollops of batters in prepared loaf pans. Once batter is equally distributed, take a knife and do a quick zig-zag through batters.
6. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for about 30 minutes. Then carefully remove from pan, transfer to a wire rack and allow to cool completely.

Original Post http://theemotionalbaker.com/2016/03/07/chocolate-matcha-swirl-loaf/