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–+ servings

Zebra Cakes (Grain Free)

(March 2023: Updated recipe!)
Just like the childhood favorite, indulgent, delicious cake, sandwiched between frosting and coated in white and dark chocolate-- plus, made grain free!
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Servings 6 6

Equipment

  • 1 baking sheet
  • Parchment paper

Ingredients
  

For the cake

  • 1 1/4 C Cassava flour
  • 1/4C arrowroot starch (added to the cassava to make cake flour)
  • 2 tsp Grain free Baking Powder, (I used Ottos Naturals)
  • 1 pinch salt
  • 1/2 C avocado or refined melted coconut oil
  • 3/4 C granulated sugar of choice , (classic granulated works best)
  • 1 1/4 C coconut milk, full fat, mixed with 2 tsp apple cider vinegar , (room temperature)
  • 3 Large eggs, (Room temperature)
  • 1 tsp vanilla extract

For the filling

  • 1/3 C full fat coconut milk
  • 1/4 C coconut buter
  • 1/4 C maple syrup
  • OR USE STORE BOUGHT BUTTERCREAM

For the Coating

  • 3/4 C white chocolate Chips
  • 1 tbsp Non hydrogenated Palm Oil Shortening , (or sub with refined coconut oil)
  • 1 tbsp Refined melted coconut oil , (for the dark chocolate stripes)
  • 1/4 C dark chocolate chips

Instructions
 

For the Cake

  • Preheat your oven to 350 degrees F
  • In a large bowl, whisk together the sifted flours (arrowroot starch and cassava to form a cake flour) baking powder, and salt.
  • In another small bowl, whisk together the vinegar and coconut milk. Set aside to form a buttermilk mixture and come to room temp.
  • In a medium bowl, beat eggs and sugar. Then add oil, buttermilk mixture and vanilla extract.
  • Pour the wet ingredients into the dry and mix util well combined but do not over stir.
  • Line a rimmed baking sheet line with parchment paper and pour in the batter
  • Use a spatula to smooth out the batter until it is in a thin and even layer
  • Bake at 350F for 15-18 minutes. Remoe from the oven and chill in the fridge while you prep your other ingredients

For the Filling

  • If using homemade: In a medium bowl combine the coconut milk softened coconut butter and maple syrup. Mix until thick and frosting consistency.

For the coating:

  • Add the white chocolate chips and the 2 tbsp shortening or coconut oil in a small bowl. Heat slowly over a boiling pot of water (don't microwave- otherwise it will seize and get too thick)
  • Melt the dark chocolate chips and coconut oil in a small bowl in the microwave. stir to combine

Assemble The Cakes

  • Use a small cokie cutter (I used a hexagon shape you can use circles) to cut into 3 inch circles in your sheet cake.
  • Spoon a dollop of cream on half of the circles on half of the circles. Place the other circles on top to make little cream sandwiches
  • Carefully dip the cakes into the white chocolate. Place these cakes in the fridge for 30 minutes to solidify.
  • When the white chocolate has hardened slightly, drizzle the melted dark chocolate on top to make the zebra "stripes". Or cut a hole in the ziplock and pipe stripes that way.
  • Place back in the fridge for another 30 minutes to harden. Enjoy!
Author: Ali Jenkins
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