Eggless Zebra Cake | No Fail Recipe for Easy Zebra Cake | Tried and Tested
How to make Choco-Vanilla Eggless Zebra Cake at home
What do you do when your heart craves for a Chocolate Cake but the mind shouts out for a Vanilla Cake?? In a fix! Make Choco-Vanilla Zebra Cake instead which like my most of the other bakes is Eggless too. Striking stripes of Chocolate and Vanilla give us the feel of Zebra and hence the name Zebra Cake. Zebra Cake is a type of Marble Cake with a difference that the pattern is more defined and the stripes are more aligned. You can have Zebra Cake just like that with a hot cup of milk or coffee or top it off with your favorite icing to give it more exotic look. This cake in itself is a party pleaser and will surely attract all the eyeballs towards it. The beautiful it looks, the simpler it is to make. Don’t trust me.. Read on to know it for yourself 🙂
- All Purpose Flour(Maida) 2 cups.
- Powdered Sugar 1 Cup.
- Unsweetened Cocoa Powder 2.5 tbsp.
- Olive Oil/Flavourless Oil 3/4 Cup (You can also use melted butter or ghee at room temperature)
- Milk 1+½ Cups or as required.
- Salt a pinch.
- Baking Powder 2 tsp.
- Baking Soda 1 tsp.
- Vanilla Essence 2 tsp (If using Pure Vanilla Extract then 1 tsp is fine).
Dust and Grease a 7.5” Round Baking Tin and Preheat the Oven at 180 deg C
- Sift together the flour, sugar, and salt.
- Add oil to it giving it a light mix. Then slowly add milk and mix the batter using cut and fold method.
- Once a smooth batter is formed, add Baking Powder and Baking Soda and gently incorporate it in the batter. Ensure not to over mix the batter.
- Now comes the fun part. Divide the batter into two halves.
- Sift cocoa powder in one batch and mix it gently. You can use some milk to adjust the consistency.
- To the other half, add vanilla essence and give it a final mix.
- Take your baking tin and pour one spoon of vanilla batter in the centre of the
pan and allow it to spread naturally.
- Now take one spoon of chocolate batter and pour it in the centre of the vanilla
batter. The quantity will increase and the batter will spread more.
- Patience is the key while pouring alternate spoons of the two batters.
- Be cautious enough not to be in hurry or tilt the pan to spread the batter. Allow it
to spread naturally and soon you will see alternate spirals forming beautifully.
- To create the design, take a toothpick and starting from the centre of the batter
make lines to the end of the batter. Try to maintain equal distance in between
- Once you have got all the lines from the centre to the end of the tin, it is now time
to draw lines in reverse i.e. from the end of the tin to centre of the tin.
- Draw these lines in between the lines you have created in Point no 11.
- You will see a beautiful pattern like above been made. Once done with creating all the lines, give a gentle circular stroke in between to finish off the look.
- Tap the tin to remove air bubbles if any.
- Place it in the preheated oven at 180 degree C and bake for 40 to 45 minutes
depending upon your oven till a toothpick inserted comes out clean.
- Place it on the cooling rack before you demould it so that it does not break.
- Once cool completely, you can enjoy the cake as it is or go for the icing of your
choice. It will never disappoint you 🙂
Totally loved creating this recipe. Let me know if you liked it as well.
Baking is Happiness Multiplied