Vegan marble cake with non dairy cream frosting

This is the best vegan cake I have made so far. Its very moist and soft with the perfect combination of vanilla and chocolate flavours and above all it looks good too. :-) Preparation wise too its very simple, its just a plain vanilla and chocolate cake, but mixing them both gives it a rich, unique taste. I made this cake last weekend and did a non dairy cream frosting. Special thanks to Suma who posted in her blog about the availability of non dairy whipping cream in Fatima Bakery. I got the recipe for Marble cake from here and did not make any changes to it other than decreasing the quantity to half. Also I used 1 3/4 cups of milk for the whole batter and added around 2 to 3 tbsp of extra milk to the chocolate batter. Also to get the marble effect, I followed a slightly different technique that I saw somewhere.

Here is the recipe.

Ingredients to make the marble cake
Soy milk: 1 3/4 cups + 3 tbsp for chocolate batter(I used plain unsweetened. The original called for 2 cups)
Apple cider vinegar: 1 tbsp
Granulated sugar: 1 1/3 cups(I felt it was a bit less, but with the cream frosting it was perfect)
Vegatable Oil: 1/2 cup(I used sunflower refined oil)
Vanilla essence: 1/2 tbsp 
All-purpose flour: 2 cups
Baking soda: 1 tsp
Baking powder: 1 tsp 
Salt: 1/2 tsp 
Chocolate extract: 1/2 tbsp(optional) 
Almond extract: 1/2 tsp 
Cocoa powder: 1/4 cup 
Black cocoa powder: 1/6 cup(I did not add this)

Procedure
1. Preheat the oven to 160 degree C.
2. Grease and flour the cake pan. I lined the bottom of the pan with butter paper.
3. Mix milk and vinegar together and allow to curdle for a couple of minutes. 
4. Whisk the milk mixture, oil, sugar, and vanilla together until well blended.(I did this with an electric blender) 
5. Sift flour, salt, baking soda, and baking powder.
6. Add flour mixture 1/2 cup at a time to the wet mixture.
7. Stir until everything is just incorporated. Do not overmix. 
8. Split the mixture in half – one for the vanilla part and the other for chocolate.
9. In one half of the mixture mix in the chocolate and almond extracts, followed by sifting in the cocoa powder. 
10. Mix until everything is just blended. 
11. Pour a ladle full of vanilla batter and chocolate batter alternately in a criss cross fashion across the pan. Repeat the same for the rest of the batter.
12. Using a knife, swirl the batter a bit to give a nice marble effect.
13. Bake for around 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.

Enjoy the cake with or without frosting

For the frosting, I whipped a cup of non dairy cream along with some icing sugar, till soft peaks formed. I then kept it in the freezer for some time(around 15 to minutes) till reached the right consistency. Applied it on the cake and topped with some sliced strawberries. After doing all this too, I faced some problem with the consistencey of the cream. I should have removed the cream from the freezer a bit late.  I also cut the cake into two layers and frosted. One cup of cream was too much for this cake. The rest of the cream, I used for the delicious strawberry fruit fool which I would post later.
This is my entry to Priya's Hearts For St.Valentine's Day event.