Dairy-Free Zebra Cake
Get ready to wow your taste buds with this stunning Dairy-Free Zebra Cake, a showstopping dessert that's as fun to make as it is to eat! Perfectly moist and fluffy thanks to a blend of almond milk, white vinegar, and neutral vegetable oil, this light, dairy-free cake is ideal for those with lactose sensitivities—or anyone seeking a plant-based treat. Featuring a charming zebra stripe design created by layering a vanilla batter and rich chocolate batter, this cake is sure to impress at birthday parties, afternoon teas, or casual family gatherings. Ready in just over an hour, this visually striking cake requires no fancy equipment—just a spoon and a simple layering technique to create its mesmerizing pattern. Serve slices as they are or with a dollop of dairy-free whipped cream for an irresistible twist. Whether you're practicing creative baking or just craving a delightful dairy-free dessert, this Zebra Cake hits the sweet spot every time!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 200 g Sugar
- 120 ml Neutral vegetable oil (such as canola or sunflower oil)
- 240 ml Unsweetened almond milk (or any other dairy-free milk of choice)
- 2 tsp Vanilla extract
- 1 tsp White vinegar
- 30 g Unsweetened cocoa powder
- 2 tbsp Hot water
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar.
In a separate bowl or large measuring cup, mix the vegetable oil, almond milk, vanilla extract, and white vinegar.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix.
Divide the batter equally into two separate bowls. In one of the bowls, add the cocoa powder and hot water, then mix until smooth to create the chocolate batter.
To create the zebra pattern, spoon 2 tablespoons of the vanilla batter into the center of the prepared pan. Immediately spoon 2 tablespoons of the chocolate batter right on top of the vanilla batter. Continue alternating batters (2 tablespoons at a time), always aiming for the center of the previous layer. The batter will spread outward in concentric circles as you go, forming the zebra pattern.
Once all the batter is used, gently tap the pan on the countertop to remove any air bubbles and ensure an even distribution.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your dairy-free zebra cake!
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 453.0 g | 165% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 201.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 540 mg | 42% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
