Method

1. Preheat the oven to 170°C and line a 1L loaf tin with baking paper.
2. In a large bowl, whisk together the self-raising flour, almond flour and baking powder. Add the melted coconut oil, maple syrup, egg, milk and vanilla, mixing until smooth and well combined. Gently fold through the chopped chocolate and Oreos.
3. In a small bowl, combine the maple syrup and cocoa powder until smooth to create the chocolate swirl.
4. Spoon half of the batter into the prepared tin. Spread the chocolate swirl evenly over the top, then cover with the remaining batter.
5. Bake for 45–55 minutes, or until set and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.

Frosting

1. Beat the cream cheese, vanilla paste and maple syrup until smooth and creamy. Spread over the cooled loaf and finish with a generous sprinkle of crushed Oreos.