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Homemade Zebra Cakes Recipe

Here are the ingredients that you will need to gather to make this recipe:

For the cake:

  • 150 grams all-purpose flour about 1 cup, packed
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1/2 cup melted plant-based butter I prefer using Country Crock’s plant-based butters!
  • 1/2 cup granulated sugar
  • 1/2 cup milk of choice I used almond milk for this one!

 

For the filling

  • 1/2 cup cold heavy cream
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup store bought coconut whipped cream for a plant-based option
  • 1 cup cool whip as a no-prep option

 

For the coating

  • 3/4 cup white chocolate chips I use Pascha as my plant-based brand
  • 2 tbsp boiling hot water
  • 1/4 cup dark chocolate chips

Source: justapinch.com

Here are the directions that you need to follow to complete this recipe:

For the cake:

  1. Preheat your oven to 350F.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In another small bowl, whisk together the melted butter and almond milk.
  4. Pour the wet ingredients into the dry and mix until well combined.
  5. On a rimmed baking sheet (I used a 9×11′ with a 1.5′ rim) line the sheet with parchment paper and pour in the batter.
  6. Use a spatula to smooth out the batter until it is in a thin even layer. You want it to be about 1-2 cm thick.
  7. Bake at 350F for 15-18 minutes. Remove from the oven and chill in the fridge while you prep your other ingredients.

 

For the filling:

  1. If you are making your filling at home, take a large chilled bowl and add in the cream, maple syrup and vanilla. Use an electric mixer and mix on high until stiff peaks form. Set this in the fridge.
  2. You can also use store bought vegan whipped cream (I like the coconut version from Trader Joe’s) or use cool whip if you’re in a pinch! No need to make life harder for yourself.

For the coating:

  1. Make sure your chocolate chips are room temperature.
  2. In a small bowl, add your white chocolate chips and the 2 tbsp of boiling water. Use a whisk and mix rapidly until the chips start to melt and the water begins to combine.
  3. You might need to throw this in the microwave for another 30 seconds to help the chocolate melt more, but after a few minutes of vigorous whisking you should be left with a thin ganache!
  4. Set the white chocolate to the side to thicken up a little, and melt the chocolate chips as normal. I prefer to melt them at 30 second increments in the microwave, stirring each time.

To assemble the cakes:

  1. Use a small cookie cutter (or even a cocktail glass!) to cut out 3′ circles in your sheet cake. These will be relatively thin.
  2. Place a generous dollop of cream on half of the circles. Place the other circles on top to make little cream sandwiches.
  3. Very carefully pour the white chocolate ganache on top of the cakes. Use a spoon or knife to swirl around the edges.
  4. Place these cakes in the fridge for 30 minutes to help solidify.
  5. When the white chocolate has hardened slightly, drizzle the melted dark chocolate on top to make the zebra “stripes.”
  6. Place back in the fridge for another 30 minutes to harden, and then eat whenever!

Source: macaroniandcheesecake.com