The deliciously sweet swirls of vanilla, chocolate, and warm cream cheese make for an ultra-moist and easy-to-make cake. A treat that is shareable with the ones you love the most, but most importantly a reduced sugar recipe for you to enjoy alongside your morning ritual! This easy, quick, and coffee shop-inspired recipe, paired with our zero-calorie sugar substitutes, allows you to skip the long coffee shop lines and enjoy every bite, knowing it's half the calories but full of taste!

By Lauren of @brightmomentco

Prep 10m

Cook 45m

Total 55m

Serve 12

Ingredients

Cake Ingredients:

· 1 ½ cup fine almond flour

· ¼ cup Purecane™ zero-calorie Baking Sweetener

· 2 teaspoons baking powder

· ½ teaspoon salt

· 3 ½ oz cream cheese (softened)

· ¼ cup olive oil (can use softened butter)

· 4 large eggs

· 1 teaspoon vanilla extract

· ¼ cup melted chocolate (can use sugar-free chocolate)

· ¼ cup Purecane™ Confectioners Sweetener

· 1 tablespoon milk

Starbucks Copycat Recipe Marble Pound Cake (Reduced Sugar)

Directions

Preheat the oven to 350°F. Grease and line an 8.5 x 4.5" loaf pan with parchment paper creating "sleeves" or overhang to pull out your loaf when finished quickly.
In a large bowl, mix the almond flour, Purecane™ zero-calorie Baking Sweetener, and salt.
In the stand mixer bowl, beat the cream cheese until smooth.
Add in the olive oil, eggs, and vanilla extract. Beat until creamy.
Add the flour mixture into the mixing bowl, and stir until a smooth batter forms.
Separate ⅓ cup of the batter to mix with the melted chocolate.
Add the original batter into the prepared loaf pan. Pour the chocolate layer on top. Using a butter knife, move in a swirl-like motion to lightly blend the two batters together.
Bake for 45 to 50 minutes, or until the top is golden brown. Allow to cool completely in the loaf pan.
To make the icing, simply stir together the Purecane™ Confectioners Sweetener and milk until smooth. Drizzle on the cooled cake, letting rest for at least 10 minutes before slicing. Enjoy!