Peanut Butter Rocky Road Pound Cakes

I made these last weekend for the Worldwide Vegan Bakesale...the recipe made 8 mini loaves.

3 cups (375 g) all purpose flour
1 cup (80 g) unsweetened cocoa powder
1 tablespoon (12 g) baking powder
1 tablespoon (12 g) baking soda
1/2 teaspoon salt

2 cups (470 ml) nondairy milk
1 1/2 (300 g) cups sugar
1 (6 ounce) container nondairy yogurt
1/2 cup (120 g) nondairy sour cream
1/2 cup (128 g) creamy no-stir peanut butter
1/4 cup (60 ml) canola oil
2 tablespoons (30 ml) pure vanilla extract

1 (10 ounces, 280 g) vegan marshmallows, such as Dandies
1 cup (120 g) pecan or walnut pieces

Preheat oven to 350°F (180°C, or gas mark 4).
Spray 8 mini loaf pans with nonstick spray.
In a large mixing bowl, mix together dry ingredients.
In a separate medium bowl, mix together wet ingredients.
Add wet to dry and mix.
Fold in marshmallows and walnuts.
Fill loaf pans 3/4 full.
Place the loaf pans on a baking sheet while baking to help prevent a mess if the marshmallows boil over.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Yield: 8 mini loaves

Note: Make it pretty!
Reserve 3 or 4 marshmallows and a small handful of nuts to place on top of each loaf before baking, for extra gooey roasted marshmallow tops.