Marble cupcakes

1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

2. To make the vanilla batter, in a large bowl, combine the coconut flour and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

3. To make the chocolate batter, in a large bowl, combine the coconut flour, cocoa powder, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

4. Fill each prepared muffin cup with 4 tablespoons of batter, alternating tablespoons of chocolate and vanilla, starting with chocolate batter and ending with vanilla. Use a toothpick to swirl the batter in figure eights.

5. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost (see VEGAN CHOCOLATE FROSTING) and serve.