Mango Chocolate Swirl Cake

1.Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2.In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Mix well to ensure even distribution of the dry ingredients.

3.In another bowl, whisk together the vegetable oil, mango milk, and vinegar until well combined.

4.Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

5.Divide the batter in half. In one half, add the cocoa powder and mix until fully incorporated. If desired, fold in the chocolate chips for extra chocolate flavor.

6.In the other half, fold in the fresh mango puree if using, for an extra burst of mango flavor.

7.To create the swirl effect, alternate spoonfuls of the mango batter and the chocolate batter into the prepared cake pan. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect.

8.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.