1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat eggs, sugar, maple syrup, and oil in a mixer until light and lemon-colored.
3. Pour half of batter (about 3 and 1/2–3 and 3/4 cups) into a bowl. Add cocoa and cinnamon to remaining batter and mix well.
4. To achieve the zebra effect: Work quickly and neatly. Prepare two measuring cups of 1/3 cup each. Prepare a large (at least 10 cup) square or round baking pan with a removable bottom (not a tube pan). Spray with oil spray if it’s not nonstick. Starting with the white batter, pour 1/3 cup in the center of the pan. Pour 1/3 cup brown batter in the center of the white batter. It’s important to continue alternating the batters and pouring directly in the center of the one before. You will see concentric circles forming and filling your pan.
5. When all the batter is finished, place in oven and bake for 50–60 minutes, or until a knife inserted in center comes out clean. Cool completely before removing from pan.
6. Pour soy milk and orange juice into a 2-cup measuring cup and set aside.
7. Add vanilla to egg mixture. Add dry ingredients, aside from cocoa and cinnamon, alternately with soy milk/orange juice, and mix well.
If you don’t have maple syrup, you can sub two more tablespoons sugar. An additional 1/4 cup flour can be subbed for the almond flour. Texture and taste will be slightly compromised, but it will still be palatable.
For a healthier version do as following: Use whole wheat pastry flour, use just 1/3 cup oil and 2/3 cup applesauce. Applesauce should be added at the very end, after the dry/wet ingredients, and mixed just until combined. Overmixing will result in a rubbery texture.