This is a great recipe I found at www.godairyfree.org . I love the So Delicious line of coconut milk products and we use them frequently in our house. I'm always afraid of web pages disappearing, so I'm copying the recipe here, but you can go to the page here to see the original page with recipe. The only changes I made where adding a touch of salt and adding options for the fat (coconut oil or ghee) and eliminating a step or two in the directions (I'm all about simplifying and creating less dirty dishes when possible!).
2 cups all-purpose flour
2 teaspoons baking powder
1/2 tsp salt
⅔ cup So Delicious Dairy Free Original Almond Plus Almond Milk
2 teaspoons vanilla extract
½ cup dairy-free margarine (or coconut oil or ghee)
1½ cups cane sugar
¾ cup So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
2 tablespoons cocoa powder, sifted
Preheat oven to 350 degrees and grease a loaf pan. In a bowl, combine flour, baking powder and salt. In a large bowl, beat together dairy-free margarine with sugar until light and creamy. Add the coconut milk yogurt and vanilla extract and mix well. Add half the flour mixture, mix, then add the almond milk, mix again, and finally end with the remaining flour mixture until combined. Remove 1/2 cup of the batter to a small bowl and mix in the cocoa powder to make a small amount of chocolate batter. Pour vanilla cake batter into the prepared pan, then scoop the chocolate batter on top. Use a knife or skewer or chopstick to swirl batter lightly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool. Cake can be stored covered for 2-3 days at room temp, or 5-6 days in the fridge. Makes 10 slices.