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Preheat the oven to 180C / 350F electric or 160C / 320F fan and line a loaf pan with parchment paper.
Whisk the eggs with the sweetener until they are frothy, pale in colour and have visibly increased in size - about 2 minutes.
Add the melted and cooled butter, almond milk, yoghurt and vanilla extract. Whisk until combined. Let the batter sit for a few minutes to absorb all moisture.
Stir together the flours and baking powder, then add to the egg mix and blend until smooth. Taste and adjust sweetener if needed. Separate the batter into 2 bowls.
Add the cocoa powder whisk until combined. Loosen with a splash of almond milk if necessary.
Get a tablespoon for each bowl. Spoon some of the vanilla batter into the prepared loaf pan, followed by the chocolate batter. Continue until all batter is used up. Gently pound the loaf pan onto the counter to self-level the batter.
To create the marble effect, swirl a knife sideways from one end of the pan to the other in a slalom motion, finishing off with 1-2 swirls lengthways.
Bake for 55-60 minutes or until a skewer inserted comes out clean. Check the cake after 35-45 minutes. Once it is golden on top, place aluminium foil over the cake to stop it from over-browning.
Let cool completely before cutting.