Gluten-Free Zebra Cake
Indulge in the visual and flavorful delight of Gluten-Free Zebra Cake, a show-stopping dessert that's as fun to make as it is to eat! This strikingly striped cake combines fluffy vanilla and rich chocolate batters to create mesmerizing layers that are naturally gluten-free, thanks to a blend of gluten-free all-purpose flour. With an easy-to-follow recipe, you'll master the art of alternating batter to craft its iconic zebra pattern. Perfectly moist and just the right amount of sweet, this gluten-free cake is ideal for celebrating special occasions or treating yourself to something extraordinary. Ready in just over an hour, this elegant yet approachable cake serves up to 10—ensuring everyone gets a dazzling slice.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.25 cups Granulated sugar
- 4 pieces Large eggs
- 1 cup Vegetable oil
- 0.75 cups Milk
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round springform pan using gluten-free flour.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar and eggs until light and fluffy, about 2-3 minutes.
Gradually add the vegetable oil, milk, and vanilla extract to the egg mixture while whisking until fully combined.
Slowly add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Be careful not to overmix.
Divide the batter evenly into two bowls. In one bowl, sift in the unsweetened cocoa powder and mix until fully incorporated.
Using a ladle or large spoon, pour about 3 tablespoons of the vanilla batter into the center of the prepared pan. Next, pour 3 tablespoons of the chocolate batter directly on top of the vanilla batter. Continue alternating between vanilla and chocolate batter in the center, allowing the batter to spread outward on its own, creating a striped pattern.
Once all the batter has been used, gently tap the pan on the counter to remove any air bubbles.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the zebra cake. Enjoy!
Nutrition Facts
Calories |
4057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 760 mg | 254% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 260.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 379 mg | 29% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 744 mg | 16% | |
*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.
