A two-tone plumcake that melts in your mouth
Gluten-free and sugar-free

INGREDIENTS
5 large eggs at room temperature
120 g of erythritol Live Better
110 ml of melted coconut oil
200 ml Live Better coconut milk (150 ml boiling water and 9 scoops of coconut milk)
200 g of fine almond flour
90 g finely chopped almonds
30 g of Live Better coconut flour
8 g baking powder
10 g pure cocoa Live better
Vanilla qb

PROCEDURE
Vanilla dough
Melt the coconut oil and make coconut milk and let them cool otherwise they will cook the eggs
Preheat the static oven to 180 degrees and butter a silicone pumcake mold about 22×14 cm.
In a bowl combine eggs, erythritol, vanilla and 100ml coconut milk. Mix well.
Add previously sifted coconut oil, baking powder, ground almonds, and coconut flour. Mix quickly until the mixture is smooth and lump-free.

Cocoa dough
Divide the vanilla dough into two equal parts. Take one part of the mixture and combine the sifted cocoa and 50 ml of coconut milk. Mix well.
Observe the doughs; they should be the same consistency. If one is much thicker, adjust with 1-3 tablespoons of coconut cream.
Now that the two doughs are ready, pour them into the pound cake mold with a spoon, alternating them. Level the surface, then insert the handle of a clean spoon into the dough and make an S from one side of the mold to the other to create the marbled effect.

Bake in the hot oven for about 45 to 60 minutes. Never open in the first 45 minutes.
If, after 45 minutes, the surface is brownish, insert a toothpick: if it comes out clean, it is cooked (insert it in 3 different places)
If it still comes out "dirty" with dough, continue cooking for another 5-10 minutes, depending on how much dough residue you have on the toothpick.
Let it cool for at least 4-6 hours before cutting.
Once cooled, dust with erythritol.