What is it?
Well it is exactly that. A cake with stripes that imitate the beautiful zebra.
My mother in law once commented to me about a zebra cake that she saw in her FB (she's a FB pro while my husband and me are struggling! Haha!) and how beautiful it was. Since her birthday is coming (tomorrow to be exact), I'm making this so that she can have her own zebra. Cake. I meant zebra cake.
Is it difficult?
Nope, not at all. I'm not kidding.
The process of preparing the batter for this cake is super simple. As you can see in the video above, it's just a basic mixing method. Nothing fancy. I'm using coconut oil and coconut milk for a change.
If you want to go vegan, you can switch the butter and use additional amount of coconut oil. I'm using butter to add some buttery flavour to the cake.
How about the zebra design?
Well that's the only part of this cake that requires a bit of extra time and patience, if I might say. It's not that you're going to stand for 6 hours doing the zebra design, nope.
Since you're going to spoon in 1 tablespoon each of vanilla and alternating it with chocolate batter into the cake pan, so it does take some extra minutes. But it's going to be worth it when you slice it. Trust me.
Do give this delicious and not to forget, beautiful zebra cake a try. If you can't decide between a vanilla cake and a chocolate cake, make this cake as it has both. And if you haven't already, also check out my scrumptious marble cake. Yes, I do have a yummy recipe for it.
As always, enjoy folks! See you in the next post.
PS: This zebra cake is not the only cake that my mother in law is going to have on her birthday. She's going to have a chocolate cake filled with dulce de leche and topped with cherries. Yep!
More Cake Recipes
- Lemon loaf cake
- Hazelnut cake
- Almond and pear cake
- Carrot cake with pineapple and walnuts
- Olive oil orange cake
Easy Zebra Cake
- 2 oz semisweet chocolate (60 gr)
- 1 ½ cup all purpose flour (195 gr)
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup unsalted butter (75 gr), soften
- ⅔ cup granulated sugar (130 gr)
- ⅓ cup coconut oil (80 ml)
- 1 teaspoon vanilla extract
- 2 eggs , room temperature
- ⅔ cup coconut milk (160 ml), room temperature
- Grease and line the bottom of a 7 inch (18 cm) round cake pan. Set aside.
- Melt the chocolate in microwave with 30 seconds intervals and mix well after each interval. Set aside.
- Sift flour, baking powder and salt into a bowl. Set aside.
- In another bowl, add in butter, sugar and oil. Whisk until well combined and very creamy. Then add in vanilla extract and the eggs, adding the egg 1 by 1 and mixing well after each addition. Finally add in coconut milk while still mixing.
- Now add in the sifted flour mixture in 2 additions, mixing just to combine after each addition. Don't over mix to avoid hard dense cake.
- Separate half of the batter into another bowl. Add in previously melted chocolate into one batter and immediately fold everything to combine. Don't over mix.
- Spoon 1 tablespoon of vanilla batter to the center of prepared pan. Then spoon 1 tablespoon of chocolate batter in the center of the vanilla batter. Keep repeating until you finish the rest of the batter, reducing the amount of tablespoon as the both batters are finishing. Give the pan a gentle wiggle as you go to help the batters settle in.
- Bake in a preheated oven at 320ºF (160ºC) for 50 minutes or until fully cooked. Remove from the oven and cool completely on a rack before slicing. Enjoy!