Preheat your oven to 160C fan. Line a 2lb loaf tin with non stick baking paper.
In a large mixing bowl, cream the softened butter and caster sugar together until pale, light and fluffy. I use my electric hand mixer.
Add your eggs gradually. Mixing thoroughly in between each, also add your vanilla extract.
Fold in your flour, xanthan gum and baking powder. Make sure everything is thoroughly mixed in.
Split the cake mixture into two separate bowls.
In a small bowl, mix your sieved cocoa powder and milk (or hot water) together until perfectly smooth (if hot water allow this to cool). If it doesn't become a paste add a little more liquid until it does.
Once cooled add to one of your bowls of cake mix, mix it in thoroughly.
Then, at ranondon, spoon in your cake mixture into the tin. I tend to spoon one chocolate, followed by one vanilla etc this will ensure you get a marbled effect. Continue till the mixture is used up.
I like to then use a skewer to gently swirl my cake mixture a little more before placing in the oven.
Bake in the oven for 55-60 minutes, until cooked completely through.
Leave to cool in the tin for a while before placing on a cooling rack to completely cool.