Cream margarine and cane sugar, add flour, baking powder and salt. While stirring, add the oat milk. Stir the dough for at least 5 minutes that the adhesive properties of the flour fully develop. Grease a bundt pan and pour in half of the batter.
Mix the other half of the batter with the cocoa and pour it into the mold as well. Pull a fork through the two doughs to create a marble pattern. Bake at 160°C for 45 – 60 minutes.
