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
Here are the directions that you need to follow to complete this recipe:
For the cake:
- Preheat your oven to 350F.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another small bowl, whisk together the melted butter and almond milk.
- Pour the wet ingredients into the dry and mix until well combined.
- 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.
- 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.
- 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:
- 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.
- 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:
- Make sure your chocolate chips are room temperature.
- 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.
- 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!
- 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:
- Use a small cookie cutter (or even a cocktail glass!) to cut out 3′ circles in your sheet cake. These will be relatively thin.
- Place a generous dollop of cream on half of the circles. Place the other circles on top to make little cream sandwiches.
- Very carefully pour the white chocolate ganache on top of the cakes. Use a spoon or knife to swirl around the edges.
- Place these cakes in the fridge for 30 minutes to help solidify.
- When the white chocolate has hardened slightly, drizzle the melted dark chocolate on top to make the zebra “stripes.”
- Place back in the fridge for another 30 minutes to harden, and then eat whenever!