Preheat the oven to 350 degrees F. Line a 9×5″ loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.

In a large bowl, combine the flour, baking powder, salt, and sugar.

In a medium-sized bowl, combine the eggs, milk, vanilla extract, almond extract, and oil. Whisk to thoroughly combine until becomes light in color, about 2 minutes.

Make a well in the center of the dry ingredients, and pour the egg and milk mixture into the well. Whisk until thoroughly combined, about 1-2 minutes.

Pour half of the batter into the prepared loaf pan. Add the unsweetened cocoa powder and instant coffee to the remaining batter.

Whisk to fully incorporate the cocoa powder, removing any lumps.

Gently pour the chocolate batter over the vanilla batter, and use a skewer or knife to create a marble pattern. Don’t overdo it. You still want to see distinct colors.

Bake for 50-55 minutes, until a toothpick comes out with moist crumbs.

Allow the cake to cool completely in the pan before removing.