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Zebra Cake might sound like a funny name but it's actually very tasty and is an easy to make cake with a cool zebra pattern look.

The cake is vegan, which means it is egg and dairy free and can fit for someone who is on a vegan diet or has allergies.

To create the zebra pattern, you divide the cake batter to 2 and mix one-half with cocoa powder, I created another option for the zebra pattern with matcha powder, I love trying new flavors and the look of the cake is unique with green and white. The idea is to pour with the ladle each batter on the center of the tin, one on top of the other and that's how the pattern is created.

One important part you need to remember in order to succeed with creating the zebra pattern is to use a round tin for the cake when pouring the two-color batters - this looks better on a round tin than with a rectangle one where the pattern will be seen less.

For decoration, I used chocolate and matcha frosting, according to the cake flavor of the batter.

I hope you enjoy this easy vegan zebra cake and you can try new ideas for coloring the batter – tell me how it went in the comments below.

Zebra Cake

Vegan delicious cake with zebra pattern. Chocolate or matcha flavor what will you choose?

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Prep Time 10

Cook Time 30

Course Dessert

Cuisine American

Servings 10 servings

Ingredients

2 cups flour
1 cup sugar
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon baking powder
1½ cups water
½ cup vegetable oil
1 teaspoon white wine vinegar
¼ cup cocoa powder OR matcha powder

For chocolate frosting:

1 teaspoon vanilla extract
½ cup coconut milk
7 oz. (200 grams) dark chocolate

For matcha frosting:

½ cup powdered sugar
1 tablespoon matcha powder
2-3 tablespoon boiling water (add gradually and check the consistency of the frosting you like)

Instructions

Set the oven to 180°C / 350°F fan.
In a bowl, mix all the cake ingredients except for the cocoa / matcha powder.
Divide the batter to 2 bowls.
In one bowl, add the cocoa / matcha powder and mix well.
Grease a round tin and with a ladle, for each batter, pour the batter to the tin center, a little at a time.
Bake the cake for 30 minutes.
Check with a toothpick to make sure the cake is fully baked.
Cool the cake at room temperature.
To create the chocolate frosting: In the microwave, on 30 sec rounds, melt the dark chocolate and coconut liquid to a unified frosting.
To create the matcha frosting: In a small bowl, mix powdered sugar, matcha and water to a unified frosting.
Pour the frosting on the cake and have a piece with cup of tea!