Gluten Free Zebra Cake: So much easier than it looks!
It was actually one of my lovely followers who introduced the “Gluten Free Zebra Cake” to me!! Wow…. move over marble cake, the zebra cake is another level! What’s more, you only need 5 ingredients. I’m now wondering how I’d never heard of a Zebra Cake before and what other cakes are out there, waiting to be discovered!!
How is it different to a marble cake? When you cut into a zebra cake, rather than a marble cake, you get the perfect stripe like this…
Like a marble cake, its made of two flavours. I’ve used vanilla and choc here but you could switch it up – how about adding some orange flavouring to that chocolate? Or have 2 vanilla flavours but just add some pink food colouring to one?!
Promise its not difficult!
Not going to lie, when I googled “Zebra Cake” I thought there was absolutely no way I could make it but Jess being Jess, I gave it a go and it easy surprisingly easy.
Its worked every time but IF it did go wrong (it won’t!!), you’d still have a fab marble cake so I’d say you’re a winner whatever happens!
Video help!
Not only was it my first gluten free zebra cake, but it was also my first Instagram reel too!! Head to my Instagram and check it out – it might help with the recipe (but please bare in mind it was my first ever reel so it is not up to standard haha)
Alternatively, here’s a little clips below:
Gluten Free Zebra Cake
Ingredients
- 4 eggs
- 225 grams gluten free self-raising flour
- 225 grams caster sugar
- 225 grams spread - I use Flora Original or Dairy Free
- 2 tbsp cocoa powder - or more if you like it super chocolately
Instructions
- Preheat your oven to 180oC (fan).
- Line your cake tin with baking paper
- In a large bowl, whisk together the butter & sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the beaten eggs and flour to the butter/sugar and whisk together until JUST combined (20-30 seconds).>Don’t over whisk, otherwise you’ll lose the air bubbles & they won’t be quite so fluffy! It also creates little bubbles over the top of the cake once its cooked.
- The mix needs to be a little runnier than usual to create the zebra affect. To achieve this add a dash of milk and whisk in >I use approx 15ml but I never measure it! You want the end cake mix to be just pourable, slightly thicker than cold custard!
- Split the mix into two bowls and whisk your cocoa powder into one of them.
- Take 2 heaped spoonfuls of the vanilla mix and place into the middle of the cake tin.**I've included 2 videos just above this recipe to help you see what I'm talking about!**
- Add 2 heaped spoonfuls of the chocolate mix to the middle (dont stir it, the weight of the cake mix will drag it down).
- Keep repeating with alternative flavours until you've used all of the mix. >Tip: if the mix is not thin enough, it might become a bit tricky to add more to the top! If so, carefully shake the cake tin a little bit from side to side to spread it out.
- Bake for approx 30 mins.>You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
**Want some other cake ideas? How about my Biscuit Traybake Cake? Or fancy some Angel Cake? My Millionaire Cake always goes down well too!!**
