Zebra Cake (Eggless)
This eggless Zebra Cake has those fun stripes everyone loves. It's surprisingly easy to get that swirled look, making it a great baking project.
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 1 cup plain yogurt
- 1 cup milk
- 2 teaspoons vanilla extract
- 0.25 cup unsweetened cocoa powder
- 0.25 cup milk, extra, for chocolate batter
Instructions
- Preheat oven to 175°C. Grease and flour a 9-inch round baking pan. Alternatively, line the bottom with parchment paper and grease the sides.
- In a medium bowl, combine 2.5 cups all-purpose flour, 2 teaspoons baking powder, 0.75 teaspoon baking soda, and 0.5 teaspoon salt. Gently mix these dry ingredients together.
- In a large bowl, cream together 0.5 cup softened unsalted butter and 1.5 cups granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add 1 cup plain yogurt and 2 teaspoons vanilla extract to the butter and sugar mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined and smooth. Do not overmix.
- Divide the batter into two equal portions in separate bowls. Leave one portion as the vanilla batter.
- To the second portion of batter, add 0.25 cup unsweetened cocoa powder and 0.25 cup extra milk. Mix until the cocoa powder is fully incorporated and the batter is smooth and dark.
- To create the zebra pattern, place a tablespoon of vanilla batter into the center of the prepared baking pan. Then, place a tablespoon of chocolate batter directly on top of the vanilla batter in the center. Continue alternating vanilla and chocolate batters, one tablespoon at a time, always placing the new batter in the center of the previous spoonful. The batter will spread outwards on its own.
- Once all the batter is used, gently tap the pan on the counter a few times to spread the batter evenly and release any air bubbles.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, slice and serve. You can optionally dust with powdered sugar or frost with your favorite vegetarian frosting.