1. Preheat the oven to 180°C (350°F). Line a loaf pan (approx. 12x23cm) with baking parchment. Set aside.

2. Mix butter and sugar (or xylitol) in a large bowl until light and fluffy. Add the eggs one at a time and mix well after each addition. Combine the spelt flour, baking powder, baking soda, and salt. Add this mixture to the bowl in two batches, alternating with the oat milk or regular milk (1/4 cup), and mix until just combined. Take out a bit less than half of the batter and add it to a second bowl. Mix in some Pandan paste to get a green batter – you can use up to 2 tsp. of the paste depending on how intense you want the green to be. Add the cocoa powder and 2-3 tbsp. oat milk/regular milk to the remaining batter in the large bowl and mix to combine.

3. Add both batters to the prepared loaf pan and mix them slightly with a fork or skewer to get a »marble effect« in the final cake. Bake in the preheated oven for about 55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let cool inside the baking pan for about 10 minutes, then remove the cake from the pan by lifting it up with the baking parchment. Let it cool down completely on a wire rack. Finish the cooled cake with a layer of chocolate glaze if you like (optional).