Preheat the oven to 170C/325F/Gas 3. Grease and line the base of a 20cm spring form tin. Cut one circle of baking paper to be the same size as the tin and place on top of the cake.
Add the butter and sugar to a bowl, then cream together with an electric mixer for a few minutes until it becomes pale and fluffy.
Add the vanilla, soya yoghurt and milk and beat slowly to combine. Then, gently fold in the flour, bicarbonate of soda, baking powder and salt.
Divide between two bowls and add the activated charcoal to one of the bowls. Stir thoroughly to combine until the mixture has turned dark.
Pour the batters into the tin, alternating between the dark and light mixture in even quantity. The mixture should pool and spread out in layers as more mixture is added.
Top with the baking paper circle and place into the oven for 45-60 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool. Dust with icing sugar and serve with strawberries and a sweetened coconut cream.
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