Zebra Cakes (Grain Free, Nut Free)
These copycat Zebra Cakes will rock your world and maker your inner child very happy at the same time!
These cakes are made allergy friendly with cassava flour: no nuts or grains, but cassava flour bakes similarly to wheat flour. I add a bit of tapioca starch to make a cake flour.
If you want them dairy free, use a vegan white chocolate!
For the frosting, I used a store bought low sugar buttercream, makes it easy and delicious!
Tips for The Best Results
- Eggs must be at room temp--- this helps create the ideal texture!
- Sift your flour mixture! (The arrowroot and cassava combined creates a cake flour.) Sifting the flours will prevent the cake from becoming dense or spongy.
- Do not overmix the batter! Again, this results in a denser or coarser cake.
- Make sure your cakes are chilled after creating the sandwiches, so the white chocolate will set immediately.
- Be sure to melt your white chocolate mixture over boiling water, rather than in the microwave. Otherwise it will clump and seize.
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!
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!
Tried this recipe?Let us know how it was!
