Preheat the oven to 180C/fan 160C/gas 4. Grease and line a 2lb loaf tin with baking parchment.

For egg-free version, mix together 8 teaspoon Orgran egg replacer with 8 tablespoon water. Whisk well to get rid of any lumps.

In a large bowl, mix together the dairy free spread (225g), caster sugar (225g), eggs or egg replacer and flour (225g). Beat until creamy and smooth. Put half the cake mixture into another bowl.

In one bowl, mix in the dairy free milk (1 tbsp), followed by the cocoa powder (3 tbsp).

In the other bowl, mix in the orange juice (1 tbsp) and zest.

Put spoonfuls of cake mixture into the tin, alternating between the two flavours. Swirl a skewer through the mixture to create a marble effect. Smooth the top of the cake with the back of a spoon, if needed.

Bake in the oven for 45 - 55 mins, until a skewer or cocktail stick inserted into the middle of the cake comes out clean.

Allow the cake to cool in the tin while you prepare the drizzle. Mix the sugar (75g) and orange juice in a small bowl. Prick the top of the cake all over with a fork or skewer. Pour over the drizzle mixture. This will soak into the cake and form a sugary crust on the top as it dries.

Finally, break the dairy free dark chocolate pieces and melt in a microwaveable bowl or in a saucepan. Remove the cake from the tin and use a spoon to drizzle the chocolate on top.

Leave to cool completely before serving, so that the orange drizzle and chocolate topping can set.