Description
Homemade Zebra Cakes with vegan vanilla cake, fluffy cream filling, and classic chocolate stripes. A nostalgic sweet treat made healthier!
Ingredients
Scale
Vegan Grain-Free Vanilla Cake
- 1 cup (120g) cassava flour
- 3 tbsp (23g) coconut flour
- 1/3 cup (80g) cane sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (105g) maple syrup or agave
- 3/4 cup (180g) almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup (67g) coconut oil, melted
- 1 tsp vanilla extract
Dairy-Free Cream Filling
- 1/2 cup (113g) vegan butter
- 1 1/2 cups (180g) powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp almond milk
White Chocolate Coating
- 1 1/2 cups (225g) vegan white chocolate chips
- 2 tbsp coconut oil
Chocolate Drizzle
- 2 packets (4 tbsp or 64g) Chocolate SunButter
- 1 tbsp coconut oil
Instructions
Vegan Grain-Free Vanilla Cake
- Preheat the oven to 350°F.
- Stir the apple cider vinegar into the almond milk and set aside.
- In a bowl, whisk together the cassava flour, coconut flour, cane sugar, baking powder, and salt to eliminate any lumps.
- Add maple syrup/agave, almond milk mixture, coconut oil, and vanilla. Whisk until smooth.
- Line a quarter sheet pan (9×13″) with parchment paper and spray the edges with nonstick spray.
- Spread batter into a thin layer on the pan and smooth the top.
- Bake 20-22 minutes at 350°F.
- Cool 15 minutes, then flip onto a cooling rack and place in the fridge to chill for 1-2 hours
- Once chilled, use a round cookie cutter to cut 12 circles of cake.
Dairy-Free Cream Filling
- Use a hand mixer to beat the softened butter until fluffy and light.
- Add vanilla, almond milk, and 1 cup of powdered sugar. Continue beating.
- Add remaining powdered sugar slowly and continue to beat until light and fluffy.
- Transfer to a piping bag with a large round tip.
Assembly
- Pipe a thick layer of frosting onto half of the cake rounds, top with another piece of cake, smush lightly, and chill.
- Melt white chocolate with 2 tablespoons coconut oil. Stir until smooth and drizzle-able (if its too thick add a little more coconut oil). Spoon on top of each cake stack and down the sides to coat.
- Whisk Chocolate SunButter with one tablespoon coconut oil. Whisk until smooth and drizzle-able.
- Drizzle chocolate stripes on top of each cake, chill 10 minutes until chocolate hardens.
Keywords: gluten free, grain free, little Debbie, nostalgic, kid, lunchbox, chocolate, white chocolate, dairy free